IN GOOD SPIRITS : SHOCHU & AWAMORI
Series Information
Shochu is one of Japan's most popular alcoholic beverages. It is a distilled spirits that can be enjoyed before, during, and after meals. Dora Tauzin, from France, reports on a popular type called Honkaku Shochu: its ingredients, distilling method, and history. The program also features Ryukyu Awamori, a beverage from Okinawa said to be Japan's oldest distilled spirits. In addition, Shochu advisor Kaori Haishi introduces recipes of dishes that go well with shochu.
Short movies
Reporter's Eye by Dora Tauzin
Journal of Production
Like whiskey, brandy, and vodka, Japanese Shochu is a distilled spirit. In particular, Honkaku Shochu and Awamori are made from a variety of ingredients including rice, barley, and sweet potato, grown in Japan's rich and varied climate, carefully fermented and distilled in Japan.
They have earned the appellation "KOKUSHU: national alcoholic spirit" because they embody the essence of Japan. Their distinctive deliciousness ensures their enduring popularity in Japan.
It is said that alcoholic spirits were first distilled by ancient Arabic alchemists in their search for the spirit of eternal youth.
When the skills of distillation then spread all over the world, regional spirits such as whiskey, brandy, rum, vodka and SHOCHU were born. The term 'alembic', which refers to the distillation process they all share, harks back to those early Arabic alchemists.
Shochu's origins are unclear, though it is probable that it started in Persia and then spread via China and South-East Asia, arriving in Japan around the 15th century, where the distillation of this unique clear liquor was adapted using local creative techniques.
The Chinese characters for Shochu literally mean "burnt liquor". This word first appeared in Japanese documents around 500 years ago.
Long before the arrival of the alembic distillation process in Japan, the Japanese were brewing Sake, which was the nation's major alcoholic beverage. This is made from rice saccharified by koji (fermenting agent) and fermented using yeast.?
Honkaku Shochu is in legal terms a "single distilled Shochu". It is produced in a "single distillation still" from the moromi broth made in Sake production.
This classic traditional single distillation method ensures rich authentic and natural flavours are preserved.
| Category | Example |
|---|---|
| Brewed | Japanese Sake, Beer, Wine |
| Distilled | Honkaku Shochu & Awamori, Whiskey, Brandy, Vodka, Gin, Rum |
| Mixed | Liquor, Mirin |
Alcoholic beverages (and related products) can be roughly categorised into three groups: brewed, distilled and mixed. Honkaku Shochu and Awamori are distilled alcohol beverages.
| Material | Example |
|---|---|
| Fruit | Brandy (Cognac, Marc, Grappa, etc) |
| Grain | Honkaku Shochu & Awamori, Whiskey, Gin, Vodka, etc |
| Sugar Cane | Kokuto Shochu, Rum, etc |
| Tubers | Imo Shochu |
| Others | Akvavit,Tequila, other spirits |
Please abide by your country/region's law for alcohol drinking.
The consumption of alcoholic beverages is forbidden for persons under the age of 20 (minors) under Japanese law.
Our Series
As globalization rapidly accelerates, truck logistics routes that connect various countries are playing a key role in supporting each national economy. These are the Future Highways that are creating the path into the future. Seen through the eyes of the truck drivers, this two-part series program depicts the landscapes and places of interest in each region.
2017 is ASEAN’s 50th anniversary. This series was produced as a joint project to commemorate the anniversary with the TV stations of four ASEAN countries,Cambodia, Laos, Myanmar and Vietnam – by examining their cooperative relations with Japan and the impact of the East-West and Southern Economic Corridors on the economies and ways of life of the Indochina Peninsula.
The coastal areas of Japan’s Tohoku Region suffered unprecedented damage in the Great East Japan Earthquake.This series shines a spotlight on the efforts of people from Iwate Prefecture, Miyagi Prefecture and Fukushima Prefecture, who are now working hard toward achieving “Recovery of Industry,” “Recovery of Tourism” and “Food Safety & Peace of Mind.” What are the underpinnings of their ongoing hope?
A documentary series that features remarkable industries in Japan. The program introduces the history and wisdom behind Japan’s technological strength and specialties, which are helping to revitalize regional areas of the country.
Japan’s unique food traditions live on in “hidden villages,” far from the city. In this show, our reporter meet the locals and discover a traditional way of life and the local cuisine.
Six years have passed since the Great East Japan Earthquake that devastated the Tohoku region, north east Japan. This July, four episodes from the 2012 disaster-recovery series “FORWARD”, have been selected for rebroadcast with a follow-up coverage by each episode’s director on the latest situation of the area and the people, and their continuing efforts to recovery.
Small and medium enterprises account for 99.7% of all companies in Japan, and are the force that moves the country forward. This series showcases various companies and their unique technologies. It also provides a look into their development, the people involved, and their expansion into foreign markets.
