Asian Spirits Flashcards
(122 cards)
1
Q
What is Jinro?
A
The most widely distributed brand of Soju
2
Q
What are the two legally defined subcategories of Soju?
A
Diluted Soju
Distilled Soju
3
Q
What type of Soju accounts for more than 99% of production?
A
Diluted Soju
4
Q
What is Diluted Soju?
A
A Soju made form a base neutral spirit, which may undergo further distillation before it is diluted, filtered and flavored.
5
Q
What is Distilled Soju?
A
Soju distilled in a batch process, with distinct aromas and flavors from the raw materials.
6
Q
What are some large brands of Soju?
A
Jinro Chamisul
Chum Churum
C1 Blue
Charm
7
Q
What is the most common raw material for the production of the highly rectified ethanol used in Diluted Soju?
A
Tapioca
8
Q
What is Korea Alcohol Industrial?
A
A huge distiller that supplies most of the Soju industry with highly rectified ethanol.
9
Q
What are permitted additions for diluted Soju?
A
Sweeteners
Organic Acids (ford acidity/freshness)
Amino Acids (for umami savoriness)
Salts
10
Q
What sweeteners are used in Diluted Soju production
A
Sugar
Aspartame
Stevia
Xylitol
11
Q
What is Nuruk?
A
Similar to Qu, a block used to provide enzymes and yeast for the production of Distilled Soju.
12
Q
What is Ipkook?
A
A method of using cultures dingle strains of mold grown on rice similar to koji production in Japan.
13
Q
What type of fermentation is used in Distilled Soju prooduction?
A
Semi-solid-state in multiple stages.
14
Q
How is Distilled Soju distilled?
A
A single distillation.
15
Q
What is the normal bottling ABV of Distilled Soju?
A
Around 45%
16
Q
What is the typical bottling ABV for diluted Soju?
A
Around 17%
17
Q
What is the typical alcohol content of Soju?
A
Varies widely - 16-45% ABV
18
Q
Describe most distilled Sojus.
A
Water white with delicate aromas from the raw materials and relatively soft textures.
19
Q
What are some base ingredients in modern Soju?
A
Rice, barley, wheat, tapioca, potatoes, sweet potatoes.
20
Q
What is Andong Soju?
A
A Soju that uses rice as the main source of starch, with wheat-based nuruk .
21
Q
How was Andong Soju originally produced?
A
Using clay still-tops attached to traditional domestic cooking cauldrons.
22
Q
How is Andong Soju distilled now?
A
Modern pot stills, distilled to a low level of rectification.
23
Q
When do the earliest written records describing Andong Soju date back to?
A
600 years ago.
24
Q
Describe Andong Soju
A
An intensely characterful spirit with lots of textural complexity from Group 3 fractions.
25
What is Hwayo?
The leading producer of modern distilled Soju.
26
How is Hwayo distilled Soju made?
A similar method as Shochu, uses rice as base, vacuum distillation, and is matured in unglazed clay vessels.
27
What is Soju?
A Korean distilled vodka-like spirit traditionally produced from rice, now made from other ingredients as well.
28
What is Ilpoom?
A premium distilled Soju made by Jiro from rice, and matured for ten years.
29
How is Distilled Soju rested or matured?
It is usually rested for a short time, but sometimes matured in clay vessels, inert steel vessels or oak barrels.
30
When was Shōchū first made?
The early 1600s.
31
Can Shōchū be made from malted or germinated grains?
No (To distinguish it from Whisky)
32
Can Shōchū be aged in oak?
Yes, but the color intensity of the spirit cannot exceed a specified limit, which is approximately equal to pale lemon in SAT terms.
33
Can Shōchū be made from fruit or fruit juices?
No (To distinguish it from brandy)
34
Can Shōchū be made from sugar can products?
Not entirely (to distinguish it from rum). If brown sugar is used the fermentation must include rice koji.
35
What is the maximum distillation abv for Shōchū?
95%
36
Can Shōchū be infused with other ingredients or essences during or after distillation?
No (to distinguish it from gin.)
37
What is Kasutori Shōchū?
Shōchū produced using the lees leftover from the production of sake.
38
What are the two main subcategories of Shōchū?
Column-distilled and Pot-distilled.
39
What percentage of Shōchū is Column-distilled?
Nearly half.
40
What are the main raw materials used for column-distilled Shōchū?
A combination of fermentable sugar based products (usually molasses, sometimes dates). Corn, tapioca, and wheat are also sometimes used.
41
At what ABV are most column-distilled Shōchūs bottled at?
20-25% ABV
42
What base products are used for pot-distilled Shōchū?
Barley, brown sugar, buckwheat, rice, sweet potatoes.
43
At what ABV are Shōchūs typically bottled?
Single distilled - 25%
Multiple distillations - May be closer to 35%
44
What are the maximum bottling strengths for single pot-distilled and column-distilled Shōchū?
Pot-distilled - 45%
Column-distilled - 36%
45
What type of koji must be used in Honkaku Shōchū made using the two-stage fermentation method?
Either rice or potato koji.
46
What must make up more than 50% of the raw materials used in Honkaku Shōchū?
Grains and/or potatoes.
47
Where is Brown Sugar Shōchū made?
The Amami Islands
48
Where is Awamori made?
Exclusively in Okinawa.
49
What is Kōji?
A mold used to make Japanese spirits that induces saccharization.
50
On what material is Kōji most commonly grown?
Rice, but barley and potato are sometimes used.
51
How is rice Kōji made?
Mold spores are sprinkled onto steamed rice. After 24 hours it is moved onto a large flat bed, where the mold continues to grow for 24 more hours. It is then mixed with water and yeast to create a fermentation batch.
52
What is Shōchū?
A Japanese neutral spirit. Means "burned liquor".
53
What is Awamori?
An ancient style of pot-distilled spirit made entirely from long-grained rice. All of the rice in Awamori must be converted into Kōji.
54
How is raw material fermented in the making of pot-distilled Shōchū?
Parallel fermentation.
55
What are the three stages of grain preparation in the production of Shōchū?
Polishing
Washing
Steaming
56
Why are grains polished in the production of Shōchū?
The bran and outer part of the endosperm contain the highest concentration of sulfur, which could produce unpleasant-smelling compounds. Shochu stills are made from stainless steel instead of copper, so the sulfur is not removed during fermentation as in whiskey.
57
Why are grains washed after polishing in Shōchū production?
To remove any dust fragments left over from polishing.
58
Why are grains steamed in Shōchū production?
To gelatinize the starch.
59
How are sweet potatoes prepared for fermentation in Shōchū production?
They are washed, cut into pieces and steamed to gelatinize the starch. They are then crushed and mixed with water.
60
What are the three different strains of Kōji?
Yellow, white and black.
61
What is One-stage parallel semi-solid-state fermentation?
The method used to produce Awamori. All of the rice is turned into rice Kōji using black Kōji. This produces high levels of citric acid, so another stage is not needed.
62
How long does One-stage parallel semi-solid-state fermentation last?
About 2 weeks.
63
What is the ABV of the liquid after the fermentation stage of Awamori?
14-20%
64
What is a distinctive aroma produced in the production of Awamori?
Smoky aromas.
65
How is Honkaku Shōchū with grains or potatoes fermented?
Using Two-stage parallel semi-solid state fermentation.
66
How are distillers able to reduce the smoky aromas during fermentation in the production of Honkaku Shōchū?
By using yellow or white Kōji and by reducing the overall amount of Kōji they use.
67
What is the first stage of the Two-stage parallel semi-solid state fermentation used when producing Honkaku Shōchū?
The stage where a sufficiently large yeast population is created by creating a smaller batch where the yeast grows over 5-6 days. The smaller batch minimizes the risk of spoilage.
68
What percentage of the final batch of Honkaku Shōchū is made up of the first stage batch during fermentation?
Between one-fifth and one-third.
69
What is the second stage of the Two-stage parallel semi-solid state fermentation used when producing Honkaku Shōchū?
Where the rest of the ingredients are added to the batch produced during the first stage. It lasts for about 8-10 days.
70
What is the final ABV of the fermented liquid in Honkaku Shōchū production?
Between 14-20%
71
What determines the category of Honkaku Shōchū?
The main ingredient added during the second stage.
72
How is brown sugar fermented in Honkaku Shōchū production?
Using rice Kōji. The Kōji is not needed for enzymes, but provides the yeast with nitrogen. A small batch is made, and brown sugar is added a bit at a time.
73
How are Honkaku Shōchū and Awamori distilled?
Legally required to use single pot still distillation.
74
What are pot stills used in the production of Honkaku Shōchū and Awamori typically made from?
Stainless steel. Necessary as many operate with a partial vacuum inside.
75
How are pot stills used in the production of Honkaku Shōchū and Awamori typically heated?
Steam heated either through an internal coil or through steam injection.
76
At what ABV is the heart collected in Single pot still distillations of Shōchū?
Less than 45% ABV
77
How are Group 3 fractions sometimes removed post-distillation in Pot Still Shōchū production?
They are stored in cool conditions, where some Group 3 fractions rise to the surface forming an oily layer that can be removed by skimming.
78
How is most Shōchū aged?
In large, unglazed earthenware pots (kame) for between a few months and many years.
79
What is a Kame?
A large, unglazed earthenware pot used to mature Schochu.
80
Is all Shōchū aged in earthenware pots (Kame)?
No, some are released unaged, some stored in stainless steel or enameled tanks, and some oak (rare).
81
Why is it necessary to stagger the addition of brown sugar in Hokaku Shōchū production?
Too much sugar would stress the yeast, and would not be able to create a high enough ABV.
82
How many categories are there of Baijiu?
12
83
What is Qu?
A block or ball of coarsely crushed grains used to grow fungi for use in Baijiu production.
84
How is Baijiu fermented?
Using solid or semi-solid-state parallel fermentation.
85
How is Baijiu distilled?
Single distillation, in a packed column still.
86
How is Baijiu matured?
In clay vessels. After a period of maturation, may be transferred to stainless steel.
87
What are the four main subcategories of Baijiu?
Strong Aroma
Sauce Aroma
Light Aroma
Rice Aroma
88
What is Baijiu made from?
Typically sorghum, with some variations using wheat, barley, millet, glutinous rice, or other starchy grains.
89
Where does fermentation take place in the production of Baijiu?
Sealed containers, such as clay vessels, or sealed pits lined with mud, brick or stone.
90
What microorganisms play a roll in the production of Baijiu?
Fungi
Yeast
Bacteria (ambient)
91
What are the two types of Qu?
Big Qu
Small Q
92
Is it possible to make Qu from bran?
Yes, but it is much less common.
93
What is the most common ingredient in the Qu used in Strong Aroma Baijiu?
Wheat, but sometimes distillers use a mix of wheat and pea.
94
What is the most common ingredient in the Qu used in Light Aroma Baijiu?
A mixture of barley and pea.
95
What percentage of spirits sold world-wide is baijiu?
Almost one-third.
96
At what ABV is Baijiu typically bottled?
Between 40-60%
97
What is Small Qu typically made from?
Non-sticky white table rice.
98
What is removed from rice used to make Small Qu?
The husk and bran (through polishing)
99
How is Small Qu made?
The rice is crushed into a fine powder, mixed with water (and sometimes crushed bran) and shaped into balls. Either ambient or cultured fungi, bacteria, and yeast is introduced.
100
What is Small Qu mainly used for?
Sorghum based Light Aroma Baijiu
101
Which Qu is sometimes flavored with traditional Chinese medicinal herbs?
Small Qu
102
Which Baijius are made using traditional Baijiu stills?
Strong Aroma, Sauce Aroma, and Light Aroma.
103
How is Rice Aroma Baijiu distilled?
Conventional stills.
104
Where is Strong Aroma Baijiu made?
All over China, but the center of production is in Sichuan.
105
What are typical characteristics of Strong Aroma Baijiu?
Pronounced fruity aromas
Mud/clay or composting vegetation aromas.
Heat and textural sharpness
106
For how long has the oldest Strong Aroma Baijiu production cycle been going?
Since the 1500s
107
How do distillers fill a Baijiu still?
They empty the fermentation pit, creating separate piles from different layers. Rice husks are added. All but the top two layers of the pit are mixed with grains.
108
How can distillers create blends in the production of Baijiu?
Components of various ages
Spirits made from different pits/layers
Spirits collected at different states of distillation.
109
What are the most prominent aromas of Sauce Aroma Baijiu?
Soy sauce, mushrooms and roasted meat.
110
Where is most Sauce Aroma Baijiu made?
The southern province of Guizhou.
111
What is the main grain used in Sauce Aroma Baijiu?
Sorghum
112
What is the main Qu used in Sauce Aroma Baijiu?
Big Qu made from wheat.
113
How is Sauce Aroma Baijiu fermented?
In pits made of stone in 8 stages.
114
What is the dominant aroma of Light Aroma Baijiu?
Ethyl Acetate, giving a solvent aroma.
115
Where are the main concentrations of Light Aroma Baijiu?
North-east China and Taiwan.
116
How is light aroma Baijiu fermented?
In clay vessels. Some are partially buried.
117
What grains are used in the production of Light Aroma Baijiu?
A wide variety including sorghum and mixtures of grains and rice bran.
118
What Qu is used in the production of Light Aroma Baijiu?
Some use Big Qu, some use Small Qu or Bran Qu.
119
Where is Rice Aroma Baijiu most associated with?
Guangxi and Guangdong provinces in south-east China.
120
What was the first subcategory of Baijiu?
Rice Aroma Baijiu
121
Which Baijiu has the most delicate aromas and textures?
Rice Aroma Baijiu
122
How is Rice Aroma Baijiu fermented?
By Semi-solid-state fermentation.
