HOME PRODUCT LEARN IICHIKO HOW TO DRINK ABOUT US FAQ
 
 
 
 
 
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.
 
 
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