 |
|
| Step:1 Steeping |
|
| In this first step, the barley is allowed
to absorb water.This water-absorption process prepares the
barley for steaming. |
|
| Step:2 Steaming |
|
| Next, the barley is steamed, a process that
makes it easier for the koji to convert the barley
starch into grape sugar, or glucose. |
|
| Step:3 Seed Koji |
| |
| A portion of the barley is inoculated with koji microbes
to produce more koji, The koji not only works
with diastatic enzymes to convert the barley starch, but it
also releases citric acid that serves as a natural preservative. |
|
|
|
 |
|
|
| Step:4 Shochu Yeast |
|
| The barley starch is converted to glucose
throught a reaction involving koji. Shochu yeat
is then added and fermentation takes place, turning the glucose
into alcohol. |
|
| Step:5 Distillation |
|
| Since iichiko is genuine shochu,
a single batch distillation system is employed to distill the
moromi(mash).The shochu that comes out of
the distillation process contains about 42percent alcohol.
This fresh shochu is diluted with pure water according
to the determined standard for each brand before bottling. |
|
|
|
