Shochu development
Original techniques to perfect the balance of aroma and drinkability
Asahi’s Kanoka brand of shochu has an appealing aroma and mellow flavor designed for casual consumption at home. To create varieties of genshu (single-distillation shochu) that offer a wide array of aromas while ensuring drinkability, Asahi has worked for many years on developing techniques in areas such as yeast breeding, raw material processing and blending.
Yeast selection and breeding techniques to enhance aroma
A typical genshu shochu is made by adding water and yeast to a preparation known as koji that is obtained by growing a special type of mold on a grain medium. The raw materials are then added, followed by fermentation, distillation and aging. Asahi sought to develop a highly aromatic genshu for Kanoka, with particular attention paid to the aroma produced by the yeast during the fermentation process. More than 100 types of genshu made using several different yeast varieties were prepared and compared. A yeast producing very bright aroma components was ultimately selected. Enhancing the aroma has inhibited the distinctive odor derived from the koji and helped create a more drinkable product. The yeast fermentation conditions, raw materials and distillation conditions of Kanoka have been refined since it was first released, further enhancing its fruity and floral aromas.
Diverse lineup created by raw material processing and blending techniques
A diverse Kanoka lineup has been created by maximizing the flavor and aroma of the raw materials (barley, rice and sweet potatoes). For example, developing the Mugi Shochu Kanoka Baisen Maroyaka Jitate variety involved creating a method of roasting domestic barley by using malting technology from Group member Asahi Beer Malt Co., Ltd. The result is an aromatic product with a full-bodied smoothness. Blending techniques are also used to harmonize each genshu, creating a lineup that is distinctive yet refreshing and drinkable.