Hello everyone.
I've been a fermenthead for years and want to make my own mirin. I have already got koji, but we do not have Japanese shochu in our country.
I've studied the recipes of fermenting mirin and people had bad results with sake but had good results with Korean soju. We have one soju brand in the country (which is quite affordable, unlike shochu, btw) - Chamisul Fresh.
I am not a drinker myself and only use wines and port in cooking, so am totally unfamiliar with hard distilled liquors. The person who made mirin with soju used this brand (left bottle). P.S. If someone can tell me the name of the brand and the type of soju from the photo - this would be nice.
Single distilled shochu seems to be used because it retains its own sweetness and taste profile, which adds to the sweetness of the koji rice, but Chamisul Fresh is distilled four times, so I assume it's like vodka. Idk, would appreciate the clarity on this.
Thanks.
I had the best drink of my life the other night and the ingredients were: Shochu, matcha, and coconut milk. I tried to make it and it tastes pretty terrible. Are there any recommendations on how to make it better? I didnβt have simple syrup to sweeten it so I tried to sweeten it with honey and sugar and itβs still not right
Bought some japanese plums earlier today cause I'm keen on trying to make homebrew umeshu. Was gonna get shochu from the bottle-o and get it going on the same day but it seems like all the shochu sold in Sydney is all 25% alcohol by volume, when all the recipes online state you need to use shochu that's between 35-40%. Is it still safe using 25% shochu? Last resort I'll have to use vodka.
I recently spent some time in NYC and tried a lot of good cocktails, but the one that stood out the most was the Flirtibird from Angel's Share. I was wondering if anyone else had tried recreating this drink. I found a couple recipes (here and here) but I was hoping to hear some feedback from anyone who had tried to make it. I got this yuzu juice from Amazon because it seemed to have the best reviews.
I'll probably start with 1.5 oz of the shochu they say on their instagram page if I can find it, 1 oz yuzu juice, and 0.5 oz agave nectar. I'm not sure if shaking with a shiso leaf will add a lot, but the plum salt rim and shiso leaf garnish are necessary. I'll report back this weekend after I can get the ingredients and try different recipes/ratios.
I have never bought Shochu so I was wondering if anyone had any recommendations if I can't find Mizu no Mai Shochu (the one they mention on their instagram). Anyone know something similar to that one, or another they think would work well with this drink?
A client, Sskrkr,
for his online liquor shop, I learned a lot about sake and shochu.
[views about myself: 018]
When I worked as a web director and a web designer, I met various clients. They were very interesting to me and I learned a lot from them.
One of the clients, Sskrkr ordered me to produce an online shop for his liquor shop that he managed. The liquor shop was his family business. Before I produced an online shop, Sskrkr had to learn about the Internet more and how to use a computer more quickly and more smoothly to update the new online shop. I advised him that he should learn about the computer and the Internet for himself. Sskrkr was not good at typing, but he practiced it very hard. Little by little, he started to understand how he should manage his online liquor shop.
At the same time, I had to take photos of the liquors. Not only I had to take photos but also I had to write a lot of explanations or instructions about each liquor. The shop had been selling many kinds of liquors mainly such as Shochu as well as sake.
Sake (Nihon-Shu) is a kind of rice wine, a Japanese alcoholic beverage. Sake has a system about how to brew that is called ginjo γγγγγ ειΈ. Ginjo-sake has some different brewing and many kinds of tastes. I had to write about how each sake tastes and how each sake was brewed. For example, "Dai-Ginjo" is super high-quality sake brewed from rice grains polished to 50 percent weight or less.
On the other hand, Shochu is a clear liquor, that is distilled from sweet potatoes, rice, buckwheat, etc. Both sake and shochu had a lot of brands and producers (the companies that brewed). Thanks to Sskrkr's liquor shop, I learned a lot of knowledge about sake and shochu.
I was not actually able to drink alcoholic drink at all. Sskrkr told me kindly and interestingly how each sake or shochu tasted and how attractive they were. His stories or episodes about sake and shochu were very amaznig to me.
sake γγ ι οΌnihon-shu γ«γ»γγγ ζ₯ζ¬ι οΌ
https://en.wikipedia.org/wiki/Sake
shochu γγγγ‘γ γ ηΌι
https://en.wikipedia.org/wiki/Sh%C5%8Dch%C5%AB
Lee-Chy
(A Japanese person living in Japan)
Hey people, I recently ordered some yellow label angel yeast and bought 15kg of short grain rice. Was just wondering about how much crushed rice I should add to about 30L of water to get a reasonable sake? Have tried looking around but all the recipes don't seem to be doing what I'm looking for or don't mention final alcohol contents. The rice says it's a bit over 60% starch and I have a little grain mill to crush it up and a big 50L boiler.
I lived there for 5 years and travel back here and there. I have a love for Potato Shochu and own a small collection. I live in Northern California now and the offerings are limited and quite expensive.
None of my friends drink Shochu so just seeing I can make some friends here.
Finding actual recipes (and in English) for shochu is hard. Lots of cute videos about the general ingredients of famous Hakkaido distillers and such, but not many actual details for a home still.
So Iβm doing an all rice version to start, and skipping the two stages with miromi and then second addition. Iβll do that next time.
5 KG of rice. 1.5KG was made into koji. The rest was cooked into a thick porridge. Using a Korean brand of sticky rice.
White wine yeast, and enough water to bring to 22 L total.
Somme yeast nutrients and now I wait.
Planning to do a simple pot distillation, slow and thatβs it when itβs done in a couple weeks or so.
Hi, so I'm looking to make Japanese plum wine (umeshu) at home at am looking for Japanese shochu that's 35% ABV or higher.
I've checked Astor Wines on Lafayette and they only had one 35% ABV bottle that was around $35, a bit of my budget.
I'm looking to spend around $20ish for a 750ml bottle. I need 2-3 bottles for the recipe.
I've seen cartons of shochu online that are specifically for making umeshu, so it'd be great if you know where I can find that.
I'd really prefer going to a store closer to downtown Manhattan where I live, but I'll go up to K-Town.
Thank you!
I'm having a hell of a time finding anything besides the general process. Anyone have any insights?
How much alcohol is in it?
Was in the middle of restocking for some more reviews for my site and noticed mmsake.com has a 15% off. I've been buying for a year and still haven't gotten through their inventory.
No affiliation here in case that pisses people off.
Hi everyone! Long story short. I was introduced to Shochu (Kigo in particular) about 8 years ago and loved it right away. The unbelievable thing is I've made that first bottle of Kigo last me all of those 8 or so years! I drink it only on special occasions and very rare treats.
But alas I have enough left for one more drink and haven't been able to find Kigo in all of the years I've been searching. Does anyone know an alternative at all please? Thanks in advance!
Anyone know a store to get soju or shochu?
