Shochu Making with Use of Various Uncooked Cereals

Shochu Making with Use of Uncooked Creal (Part 2)

Abstract

Shochu making with use of uncooked rice, barley, rye, corn grits and buckwheat was investigated.1. The fermentation of uncooked cereals was slower than that of cooked ones at the early stage of shochu moromi. Particularly that of uncooked barley was very slow.
2. There was no difference between the fermentation recoveries of uncooked rice and buckwheat shochu moromi and those of cooked ones. But, the fermentation recovery of uncooked barleyshochu moromi was lower than that of cooked one. The fermentation recoveries of uncooked rye and corn grits shochu moromi were higher than those cooked ones.
3. Shochu made from uncooked cereal had a characteristic odor of raw material and a good quality of taste.