Manufacturing Process
1. Washing Kaga-potatoes
and cut into 2-4pieces.
2. Steaming potatoes.
3. Crushing potatoes.
4. Making “Secondary Moromi” in the tank- “Primary Moromi (Koji,water, and yeast)”, rushing potatoes.
5. Fermentation at 86 Fahrenheit for 2 days.
6. After 2 days, fermentation at 77 Fahrenheit for 10 days.
7.Distillation - atmospheric pressure distillation which gives full, intense, and strong flavor and aroma in Shochu.
8.Distilled Shochu liquid should be stored at cold temperature for 2 weeks. In meantime, removing gas and oily compounds.
9.Dilution - to 25% Alc.
10. Shochu is bottled and sent to you !