Japan Sake and Shochu Makers Association | JSS

bg
bg

Shochu Distillation Process Aroma of Shochu

Aroma of Shochu

The characteristic flavor of shochu comes from its unique composition of aromatic components. The aroma of shochu is diverse and can span widely from fruity and floral to nutty and caramelly. The resulting aromatic profile reflects the base ingredients and the processes in its production.

Sweet Potatoes
(imo)

Barley (mugi)

Rice (kome)

Awamori

Brown Sugar
(kokuto)

Buckwheat
(soba)

Where Does Shochu Aroma Come From?

The aromas created by shochu are a result of when various elements from the originating base materials are converted into aromatic compounds during certain steps of the production process.

Compounds that Create the Unique Aroma of Shochu

Character Chemical Compound How it is Produced Shochu
Violet β-Ionone Orange sweet potatoes
- may be derived from β-carotene.
Sweet Potato
Shochu
Smoky Guaiacol Sweet potatoes. Sweet Potato
Shochu
Yogurt/Butter Diacetyl Purple sweet potatoes. Sweet Potato
Shochu
Mushroom 1-Octen-3-ol Koji:
Mainly produced by black koji.
Awamori
Banana Isoamyl acetate Fermentation:
Mainly produced by yeast.
All
Apple Ethyl caproate Fermentation:
Mainly produced by yeast.
All
Pineapple Ethyl isobutyrate Fermentation:
Mainly produced by yeast.
All
Nail Polish Ethyl acetate Fermentation:
Mainly produced by yeast.
All
Floral Rose oxide Fermentation & Distillation:
An acid catalyst converts citronellol
to rose oxide (sweet potato shochu).
Sweet Potato
Shochu
Rose β-Phenetyl alcohol Fermentation:
Production in association
with the metabolism of phenylalanine
in yeast.
All
Lavendar Linalool Fermentation & Distillation:
Koji enzymes decompose monoterpene glycosides
in sweet potatoes.
Acid and heat during distillation
further convert it to linalool
(sweet potato shochu).
Sweet Potato
Shochu
Spicy 4-Vinylguaiacol(4-VG) Fermentation & Distillation:
Koji enzymes isolate
and decarboxylate ferulic acid derived
from raw materials.
It is also produced by heat
during the distillation process.
All
Sulfur S-Methyl thioacetate In beer, yeast is known to be produced
from methanethiol and methionine.
All
Pickled Japanese
White Radish
Dimethyl trisulfide
(DMTS)
Fermentation:
Production may be related to
sulfur-containing amino acids in the mash.
Awamori
Vinegar Acetic acid Fermentation:
Mainly produced by yeast.
Brown Sugar
Shochu
Green Acetaldehyde Fermentation & Distillation:
Produced from amino acids
either by yeast or heat during distillation.
All
Pungent Isovaleraldehyde Fermentation & Distillation:
Produced from leucine by the yeast
metabolism during fermentation.
It is also believed to be a product
of Strecker degradation by heat
during distillation.
All
Ink Isoamyl alcohol Fermentation:
Produced in association
with yeast leucine metabolism.
All
Resin Caprylic acid Fermentation:
An intermediate in the yeast
fatty acid synthesis pathway of yeast.
All
Oily/Soapy Ethyl laurate Fermentation:
Lipids from raw materials are decomposed by enzymes
and combined with ethanol to produce ethyl laurate.
It is also produced during aging.
Awamori
Honey, Elderflower β-Damascenone Distillation:
Mostly believed to be produced later
in the distillation process.
The characteristic aroma of sweet potato shochu.
Sweet Potato
Shochu
Vanilla Vanillin Fermentation, Distillation & Aging:
Hemicellulose in rice converted by koji enzymes,
yeast enzymes, heat in distillation,
and long-term aging.
It is also widely found in barrel aged alcoholic drinks.
Awamori,
Barrel Aged
Shochu
Caramel Sotolon Aging:
Produced during the aging of awamori
in earthenware pots.
Awamori
Coconut Whiskey lactone Aging:
A characteristic aroma of oak barrel aging
and is a result of aging in barrels.
Barrel Aged
Shochu
Coffee 2-Furanmethanthiol Distillation:
Generally produced in the heating process
and/or transferred from roasted raw materials.
All
Nutty 2-Ethyl-3,5-
dimethylpyrazine
Distillation:
Produced in the heating process
and often found in barley
and brown sugar shochu.
Barley Shochu,
Brown Sugar
Shochu
Smokey Furfural Distillation:
Produced by heating sugars
under low pH conditions during distillation,
and often found in the tail.
All
Cheese Butyric acid Contamination:
Produced when the mash is contaminated by bacteria.
-
Grass Hexanal Raw material/Distillation/Aging:
Produced by the decomposition of long-chain
fatty acids such as linoleic acid.
All
Mold 2,4,6-Trichloroanisole
(TCA)
Contamination:
When chlorine-based disinfectants are used
for wooden equipment,
the precursor is generated and mold converts it to TCA.
-

Source: https://www.nrib.go.jp/data/pdf/shokoumisan_en.pdf

Check Other Professional Guides

ARE YOU OF LEGAL
DRINKING AGE?

By entering this website, you certify that you are of
legal drinking age in the country you reside in.