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10. Producing the primary mash

The process of brewing shochu is split into two stages.

In the first stage, water and yeast is added to the koji and it is left to ferment in a pot.

This is where the yeast needed for the fermentation of alcohol is cultivated in large quantities. The mixture left to ferment in the preparation pot for around a week is known as 'primary mash'.

This is the 'starter' for the shochu production process, and is also known as 'yeast mash'.

primary mash

index

2. How shochu came to Japan

3. Is Kuma Shochu Japan's oldest brand of Shochu?

4. Shochu - loved by the samurai and working class alike

5. What is Kuma Shochu?

6. To Japan and the rest of the world

7. The traditional method of producing shochu

8. Washing and steaming the rice

9. Koji production

11. Producing the secondary mash

12. Distillation

13. Storage

14. Bottling

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