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Ingredients
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Base Ingredients
Distillation
Method
Preparation of Ingredients
Prepare the Base
Choose your base ingredient (barley, sweet potatoes, rice, or buckwheat). If using barley, soak it in water for a few hours and then steam it until soft.
Koji Preparation
Once the base ingredient is prepared, spread it out and sprinkle the koji mold evenly over it. Mix well and leave it in a warm place for about 48 hours until it starts to ferment.
Fermentation
Add Yeast
After the koji has fermented, mix in the yeast with the prepared koji and base ingredient. Add 3 liters of water to the mixture, ensuring everything is well combined.
Ferment the Mixture
Cover the fermentation vessel with a cloth and allow the mixture to ferment at room temperature for about 2 weeks. Stir it daily to ensure proper fermentation.
Distillation
Set Up Distillation Equipment
Once fermentation is complete, set up your distillation equipment. If using a pot still, ensure it is clean and assembled properly.
Distill the Mixture
Pour the fermented mixture into the still and heat it. Collect the distillate that comes out, which will be your shochu. The first distillate (the 'heads') should be discarded, while the 'heart' is what you want to keep.
Finishing Touches
Bottle the Shochu
Once distillation is complete, transfer the shochu into clean bottles. Seal them tightly and store them in a cool, dark place.
Enjoy
Shochu can be enjoyed neat, on the rocks, or mixed in cocktails. Serve chilled for the best experience.