Characteristics and Appeal of Kasutori Shochu
Kasutori shochu is a honkaku shochu made from sake lees (sake kasu), a byproduct of sake production. The name originates from the process of extracting alcohol from the lees, described as “kasutori” or “taking from the lees.” Primarily produced in sake-producing regions, kasutori shochu is known for its distinctive aroma and flavor, which set it apart from other types of shochu.
１.Characteristics of the Raw Material
The defining feature of kasutori shochu lies in its primary ingredient: sake lees. These lees, which remain after pressing sake, still contain 5–8% alcohol. By distilling this sake kasu, a shochu with aromas and flavors reminiscent of sake is created. Sake lees are rich in aromatic and flavorful compounds derived from the sake brewing process, forming the basis of kasutori shochu’s unique profile.
２.Major Production Areas
Kasutori shochu is mainly produced in regions renowned for sake production, such as Niigata, Akita, and Hyogo Prefectures. These areas are ideal for production due to the availability of high-quality sake lees and the technical expertise of sake brewers. Additionally, these regions boast excellent water resources, further enhancing the production environment.
(Left :Akita, Center :Niigata and Right :Hyogo Prefectures)
３.Unique Production Method
The production method for kasutori shochu differs significantly from other honkaku shochu. While most shochu types require koji mold to ferment starch-based raw materials, kasutori shochu begins with sake lees, which have already undergone fermentation. As a result, the distillation process can commence directly, using a pot still (tanshiki joryu).
４.Pot Still vs. Continuous Still:
Unlike continuous distillation, which repeats the distillation and cooling process multiple times, pot stills perform a single distillation. This method retains aromatic compounds, lipids, and other components, resulting in a richly flavored and unique shochu.
５.Distillation Process Characteristics
During distillation, the first fraction, known as “hatzudare,” contains harsh compounds and is discarded. The middle fraction, called “hondare,” is used for the final product, while the last fraction, “suetare,” is also excluded. This careful separation ensures a high-quality product.
６.Flavor Profile
Kasutori shochu is characterized by its elegant sake-like aroma and smooth taste. The specific flavor depends on the quality and type of sake lees used. Products made from ginjo or daiginjo sake lees often feature more refined and floral aromas, along with delicate flavors. Overall, the shochu offers a rich bouquet reminiscent of premium sake and a velvety mouthfeel.
７.Alcohol Content and Characteristics
The alcohol content typically ranges around 25%, but some producers craft products with over 30% alcohol. Despite the higher alcohol levels, kasutori shochu is notably smooth, thanks to compounds in sake lees that temper the harshness of the alcohol.
８.Aging and Flavor Development
Aging is another factor that contributes to kasutori shochu’s appeal. Freshly distilled shochu tends to have a vibrant aroma and sharp flavor. Over time, aging softens these characteristics, creating a smoother and more complex profile. The choice of storage containers and aging duration also significantly impact the final product.
９.Ways to Enjoy
Kasutori shochu can be enjoyed in various ways to suit its unique qualities:
On the Rocks: Highlights the aroma and flavor, particularly refreshing in summer.
Watered Down (Mizuwari): Enhances the smoothness and drinkability.
Hot Water Mix (Oyu-wari): Brings out a richer aroma, ideal for colder seasons.
Its versatility allows it to be enjoyed across a wide range of temperatures, from chilled to warm.
10.Pairing with Food
Kasutori shochu pairs wonderfully with food. Its sake-like flavors complement Japanese cuisine, especially sashimi, grilled fish, and other seafood dishes. It also works well with Western foods like cheese and cured meats, offering a broad range of pairing possibilities.
11.Environmental Considerations
Kasutori shochu is gaining attention for its environmental benefits. Repurposing sake lees, a natural byproduct of sake production, embodies a sustainable approach to resource utilization. This contributes to a circular economy and underscores the cultural significance of Japan’s sake-making heritage.
12.Advances in Technology
Technological innovations continue to enhance the quality of kasutori shochu. Improved temperature control and advancements in distillation techniques have led to more consistent and refined products. Research into the selection and storage of sake lees has also enabled producers to maintain high-quality standards.
13.Conclusion
Kasutori shochu, as a distinctive distilled spirit rooted in Japan’s sake culture, continues to grow in value and appreciation. Its smoothness, versatility with food, and sustainable production make it a contemporary favorite while preserving its traditional heritage. As a unique addition to the world of honkaku shochu, it will undoubtedly remain a beloved drink for generations to come.
