Our Process

Koji Room

①KOJI Malt

KOJI Malt has a crucial role in SHOCHU making by producing saccharification enzyme that changes starch into glucose.It takes about 40 hours of temperature and humidity control to grow KOJI mold after scattering it onto steamed rice (steamed barley).Black or white KOJI molds are typically used for SHOCHU making, although yellow KOJI molds popular in SAKE making may also be used.

First Fermentation of MOROMI

②SHUBO, Fermentation Starter

The process of boosting yeast by fermenting a mixture of KOJI, water, and yeast is called primary fermentation of MOROMI (SHUBO making).This first fermentation process of the starter is complete in about 6 days under approx. 25 to 30 degrees Celsius.

Potato Washing Machine

③Wash

We carefully wash off dirt from harvested potatoes.

Checking Sweet Potatoes

④Select

We carefully check each potato, taking them in our hands one by one. Potatoes are a delicate ingredient. In order to preserve the taste and aroma of the SHOCHU, we activate all our senses to find and remove damaged parts. Potatoes that are too large are cut smaller during this process.

Sweet Potato Steamer

⑤Steam

Potatoes used to make SHOCHU can be large or small. They do need to be steamed well, but not too mushy. The distillery becomes filled with sweet aroma after about an hour of steaming. Then the potatoes are crushed into tiny pieces.

Fermentation Room

⑥Secondary Fermentation of MOROMI

We begin the next healthy fermentation process by adding the main ingredients and water to the fermentation starter. We mix the ingredients several times a day as if we are encouraging the growth of our dear children.

Distillation Equipment (For atmospheric and vacuum distillation)

⑦Distillation

Honkaku SHOCHU uses a single distiller for distillation. After the secondary fermentation, MOROMI is heated in a single distiller, in which the vapors are cooled to gain GENSHU, an unprocessed SHOCHU. Atmospheric distillation and vacuum distillation using the single distiller yields completely different types of SHOCHU.

Maturation Tank

⑧Maturation

Matured in a “Porcelain Enamel Tank” in order to remove the strong gas smell and distinct rough taste of unrefined SHOCHU. Maturation periods vary. The SHOCHU complete maturation process for some styles may take a few months while others may take more than a few years.