It is well known that shochu is categorized into Korui and Otsurui, but do you know the differences based on the production methods of Honkaku Shochu?

Products called "Honkaku Shochu" (authentic shochu) are crafted using two manufacturing methods: "vacuum distillation" and "atmospheric distillation."

The flavor and taste of shochu vary greatly depending on the distillation technique used.

In this article, we will explain the differences in shochu resulting from these production methods.

We will also introduce microwave extraction equipment capable of extracting components from raw materials with high precision.

What is Distillation in the First Place?

Shochu is a type of distilled spirit.

So, what exactly is distillation?

There are various distillation methods, and in fact, even for the same shochu, the taste and flavor differ depending on the method used.

We will explain what distillation is, the techniques used for shochu, and how Honkaku Shochu is made.

What is Distillation?

Distillation is the process of heating a liquid mixture of multiple substances and extracting the target substance by utilizing the differences in boiling points between the substances.

When a liquid is heated, substances evaporate in order starting from the one with the lowest boiling point.

The vapor generated during evaporation is collected and then cooled to convert it back into a liquid.

By doing this, distillation removes impurities from a liquid containing various mixed components, thereby increasing the purity of the liquid.

Separating a mixture through a single heating process is called "simple distillation," while repeating heating and cooling is called "fractional distillation."

In alcohol brewing, continually separating and refining the raw material makes it possible to increase the alcohol content up to 96%.

Additionally, "vacuum distillation," which lowers the boiling point under reduced pressure, is effective for separating substances with high boiling points or heat-sensitive components that degrade easily.

Alcoholic beverages produced through distillation, such as shochu and whisky, are called "distilled spirits."

Conversely, alcoholic beverages that do not undergo this process, such as Japanese sake, beer, and wine, are classified as "brewed beverages."

Distillation Methods for Shochu

Many distillation methods have been developed to suit specific purposes and target substances.

Even among alcoholic beverages, methods differ between whisky, vodka, shochu, and others.

The methods used for shochu are broadly divided into two types: "single distillation" and "continuous distillation."

First, "single distillation" is a traditional production method in which the fermented liquid is loaded into a device called a pot still and refined only once.

Because it can only separate the mixture once, it is not suitable for mass production, but it allows for the creation of flavorful shochu.

This method is mainly used to produce Otsurui shochu, and a vast array of such products exists.

Next, "continuous distillation" is a method where separation is repeated multiple times inside a device called a patent still.

Continuous distillation makes it possible to produce highly pure alcohol with even minute impurities removed.

Continuous distillation is a relatively new brewing method in Japan, characterized by minimal variation between product batches and the capability for mass production.

Continuous distillation is primarily used to produce Korui shochu, yielding clear, colorless Korui shochu such as "JINRO."

Honkaku Shochu is Made with Single Distillation

As described, shochu production methods include single distillation and continuous distillation, and what is known as "Honkaku Shochu" is crafted using single distillation.

Single distillation is chosen because the simple structure of the apparatus prevents the raw ingredients' flavors from being lost.

Furthermore, single distillation used for Honkaku Shochu is divided into "vacuum distillation" and "atmospheric distillation."

Even within Honkaku Shochu, the finished product differs significantly depending on which of these two methods is used.

Difference Between Vacuum Distillation and Atmospheric Distillation

Single distillation, the manufacturing method for Honkaku Shochu, is categorized into "vacuum distillation" and "atmospheric distillation."

Below, we explain what each manufacturing process entails, along with the differences in operations and final products.

Vacuum Distillation

Vacuum distillation refers to a distillation method conducted under reduced pressure and at low temperatures, which has spread relatively recently.

Although the boiling point of alcohol is around 78°C, vacuum distillation makes heated distillation possible even at a low temperature range of 50°C.

As a result, thermal damage to components is minimized, producing a product with a clean taste free of off-flavors and subtle aroma.

Atmospheric Distillation

Atmospheric distillation, as the name implies, is a technique performed under standard atmospheric pressure.

The fermented mash (moromi) is placed in the apparatus and heated to evaporate its components.

It is a traditional manufacturing method that produces shochu by cooling the generated vapor.

Because high heat is applied to the raw materials, a variety of aromatic compounds are generated, and components with high boiling points can also be extracted.

Compared to shochu made via vacuum distillation, it yields a rich-flavored spirit that strongly retains the characteristics of the ingredients.

Incidentally, malt whisky, known for its robust flavor, is also made using this method.

Which Manufacturing Method is Better?

So, which production method—"vacuum distillation" or "atmospheric distillation"—is better suited for shochu making?

Vacuum distillation produces a shochu with a clean taste and minimal off-flavors.

Therefore, people who dislike distinctive heavy flavors or those who prefer a crisp, refreshing taste should choose shochu made with this method.

Shochu crafted via atmospheric distillation retains strong characteristics of the raw ingredients.

If you want to enjoy a rich, aromatic shochu, look for ones produced through atmospheric distillation.

High-Quality Shochu with Microwave Extraction Equipment

The process of extracting necessary components from raw materials is called distillation.

In order to manufacture high-quality products, equipment capable of high-precision extraction is required.

Here, let's take a look at the microwave extraction equipment from Kanematsu Engineering Co., Ltd., which has a proven track record in various fields including liquor brewing.

What is Microwave Extraction Equipment?

Kanematsu Engineering Co., Ltd.'s microwave extraction equipment can be retrofitted with an optional alcohol distillation feature.

This system offers the following features that further advance low-temperature distillation and extraction:

First, heated distillation is possible at extremely low temperatures around 30°C, enabling extraction without losing heat-sensitive components.

Second, by maintaining a stable boiling point, extraction quality can be stabilized.

Even if the alcohol concentration of the raw material changes, the boiling point can be kept constant.

Finally, it features precise alcohol temperature control—which is considered difficult in conventional vacuum distillation—allowing distillation recovery at the desired temperature.

Reference: https://kanematsu-mwextract.jp

Benefits of Microwave Extraction Equipment

In addition to the alcohol distillation function, Kanematsu Engineering Co., Ltd.'s microwave extraction equipment can be used for a wide range of applications:

• Oil extraction: Essential oil extraction from citrus fruits and herbs
• Aroma extraction: Extraction of hydrosols (aromatic waters) and aromatic extracts from agricultural produce and fruits
• Concentration: Concentration of food items such as fruit juices, tomatoes, and strawberries

The greatest strength of this extraction equipment is its ability to achieve all three of these major roles under low-temperature conditions.

Furthermore, introducing microwave extraction equipment offers a major tax incentive benefit in addition to technical advantages.

Specifically, using this equipment enables companies to obtain the "Certificate of Productivity Improvement Requirement for Management Enhancement Equipment, etc., under the Act on Strengthening Small and Medium Enterprise Management," issued by the Japan Food Machinery Manufacturers Association.

This certificate serves as official proof that a company's efforts toward improving energy efficiency and operational efficiency meet or exceed specified standards. Obtaining it allows businesses to receive tax incentives, such as reductions in fixed asset tax.

Reference: https://kanematsu-mwextract.jp

Summary

Distillation is the process of separating components by heating and evaporating a mixture, then cooling the vapor to return it to liquid.

There are various distillation methods, and in the production of distilled spirits, single distillation and continuous distillation are used.

The major difference is that the former retains the characteristics of raw ingredients through a single distillation, while the latter yields high-purity alcohol by distilling multiple times.

Honkaku Shochu mainly employs single distillation, which is further divided into two techniques.

One technique, vacuum distillation, separates components at low temperatures under reduced pressure (vacuum), resulting in a clean taste.

On the other hand, atmospheric distillation produces an aromatic shochu by evaporating ingredients under high temperatures.

In summary, those who want a light, clean drink should choose continuous distillation spirits, while those who want to enjoy deep flavors should choose single distillation spirits.

Kanematsu Engineering offers high-functionality, low-cost microwave extraction equipment.

If you are considering introducing microwave extraction equipment, please consult with Kanematsu Engineering.