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11. Producing the secondary mash

Water and the steamed rice, the key ingredient in rice shochu, are added to the primary mash to facilitate the fermentation of the alcohol. This process is known as secondary preparation.

The mixture is then stirred with a paddle to dissolve the ingredients and encourage fermentation, and it takes around two weeks for the mixture to mature.

The preparation pots used to store the mixture are small and buried in the ground to prevent any effects of changes in temperature, making it easier to perform any fine-tuning, such as managing the temperature and churning the mixture.

secondary 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

10. Producing the primary mash

12. Distillation

13. Storage

14. Bottling

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