Characteristics of Shochu with the Use of Various Cereals as Raw Materials

Abstract

Small scale brewing experiments were carried out by using various cereals (rice, maize, rye, barley, buckwheat, and Job's tear) as raw materials. The activity of a-amylase, glucoamylase, and a-glucosidase in maize-koji was the lowest of the seven.The a-glucosidase activity in buckwheat - koji was the highest.The fermentation recoveries of maize-and buckwheat-shochu were lower than the others because of their low dissolution efficiencies.Each of the shochu made from various cereals had its characteristic flavor.