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HONKAKU SHOCHU & AWAMORI

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JAPAN SAKE AND SHOCHU MAKERS ASSOCIATION (JSS)

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Address	1-6-15 Nishishinbasi, Minatoku, Tokyo 105-0003 Japan
Established	December.1953 JSS was founded in 1953 and has been granted the status of a Specially Approved Non-Profit Organization under the terms of, the Liquor Industry Association Act.
Our Mission	・Maintain the good reputation of sake and shochu ・Promote sake and shochu ・Support on distribution ・Contribute to the world food culture
JSS Members （2022.7）	47 prefectural Sake & Shochu makers associations including Sake makers :1,374 Honkaku shochu & Awamori makers: 270 　　 Mirin makers:13　　　　　　　　　　　　　　　　　　　　　　　　　　 Total 1,657　(about 90% of all licensed)

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WHAT IS SHOCHU?

Distilled drinks

Most popular ABV is 25%

500+ Years of history
Shochu made all over Japan, but

Primarily Kyushu island, 96%
Awamori made in Okinawa, 3%

Shochu can be made from dozens of natural ingredients and their koji (awamori = rice)

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SHOCHU CLASSIFICATIONS

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Pot-distilled Shochu (Shochu distilled by pot still)

ABV≦45％

Column-distilled Shochu (Shochu distilled by column (continuous) still)

ABV <36%

Honkaku shochu and Awamori

298,654 kL

373,973 kL

Production volume in 2021FY

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SHIPMENTS OF SAKE, SHOCHU, AND WHISKY IN JAPAN

5

Year

Million

liters

Sake

Pot-distilled shochu

Column-distilled shochu

Whisky

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PRODUCTION VOLUMES OF �HONKAKU SHOCHU AND AWAMORI (2020CY)

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Ingredients	Volume (million liters)
Barley	180.2	46.6%
Sweet potatoes	156.5	40.5%
Rice	17.5	4.5%
Awamori	10.9	2.8%
Buckwheat	8.0	2.1%
Brown sugar	7.5	1.9%
Sakekasu	0.6	0.2%
Others	5.1	1.3%
Total	386	100%

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TRENDS OF THE EXPORT AMOUNT OF JAPANESE ALCOHOLIC BEVERAGES

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👈whisky

👈Sake

👈Gin, Vodka

👈 Liqueur

👈Beer

👈Shochu

Million

yen

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PRODUCTION AND EXPORT VOLUME

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2,080

Amount of Pot-distilled shochu exported in 2022

373,973

Amount of annual production of Pot-distilled shochu in 2021

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EXPORTS BY COUNTRIES

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WORLD SPIRITS COMPETITIONS WITH SHOCHU CATEGORY

IWSC, International Wine & Spirit Competition
ISC, International Spirits Challenge
SFWSC, San Francisco World Spirits Competition
TWSC, Tokyo Whisky & Spirits Competition

Kuramaster
CINVE

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GOAL： TO ESTABLISH UNIQUE SPIRITS BRANDS IN THE WORLD BEVERAGES MARKET

Honkaku shochu and awamori are Cool spirits with long histories and cultural backgrounds, produced in Japan
Honkaku shochu and awamori are almighty spirits,

Before meal
During meal
After meal

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JSS OVERSEAS PROMOTION 2022FY

Wine and spirits trade show

Bar Convent Brooklyn 2022
Wine Paris / Vinexpo Paris – Be spirits 2023
ProWein 2023

NY promotion

Shochu week at Japanese restaurants
Shochu cocktail week at bars

Shochu cocktail competition

US
UK

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JSS Information Center

sakeonair.com

@sakeonair

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World Spirits vs. Honkaku Shochu & Awamori

Honkaku Shochu

Whiskey（UK, Ireland）

Brandy（France）

Awamori

Rum

(Caribbean Islands)

Tequila（Mexico)

Gin（Europe）

Vodka（Russia）

Baijiu（China)

Soju（Korea)

Burbon（USA)

Whiskey（Canada)

Cachaca(Brazil)

Grappa（Italy）

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Characteristics of

Honkaku Shochu & Awamori

1.　Saccharification using koji

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2.　Diverse Ingredients

Characteristics of

Honkaku Shochu & Awamori

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Characteristics of

Honkaku Shochu & Awamori

3.　Single distillation with potstill mill

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Prefectural Map of Honkaku Shochu Distilleries

【As of July, 2022】

0　

1～9

10～

Kagoshima・・・　112　　

Okinawa・・・　 47　

Miyazaki・・・　 37　

Kumamoto・・・　 30　

Nagasaki・・・　 10　

　　Others・・・ 34　

Total　　　270　

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History of Honkaku Shochu & Awamori

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Iki Island

Barley

（Rice Koji）

Hakata

Barley, Rice, etc.

Kumamoto

Rice

Kagoshima

Sweet Potato

Okinawa

Rice

Miyazaki

Sweet Potato, Buckwheat

Amami Islands

Brown Sugar

Tokyo Islantds

Barley, Sweet Potato

Nagano

そば

Main Production Areas

GI Iki

GI Kuma

GI Satsuma

GI Ryukyu

Oita

Barley

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　Variety of Honkaku-Shochu

Mugi (Barley)-Shochu

○Main raw ingredient ：

Barley

○Famous producing area：

Iki City (Nagasaki Pref.)

Oita Pref.

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According to historical documents, Iki is the birthplace of Mugi-Shochu.
In Iki, barley is used for the main ingredient and rice is used for the ingredient for koji.

Iki (Nagasaki Pref.)

※Geographical Indication ： Iki

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Oita Pref.

A producing area with the most quantity of production of Mugi- Shochu in Japan.

The history of Mugi- Shochu production is short (from 1951).

All the ingredient is barley.

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Barley used in Mugi-Shochu is two-row barley.

Barley is used after polishing and removing about 35% of the outside.

After polishing

Before polishing

Ingredient Barley

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Using white-koji usually

Iki : rice koji

Oita : barley koji

Barley koji

Main moromi of mugi(barley)-shochu

Main moromi

Alcohol concentration :16 to 18%.

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The aroma characteristic to barley, features a mellow taste and some sweetness.

The type made with distillation under reduced pressure tends to have a light flavor

The type made with distillation under atmospheric pressure skillfully expresses the harmony of the aroma and flavor of parched barley flour.

Characteristic of Mugi(Barley)- Shochu

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Two Types of Pot Still

Rich and complex

Light and flowerly

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THE DIFFERENCE BETWEEN MUGI-SHOCHU AND WHISKEY

	Whiskey	Mugi-shochu
Saccharification　enzyme	Malt	Koji　Mold
Water ratio	High	Low
Making　Process	Multiple independent process fermentation	Multiple parallel fermentation
Distillation	Pot distillation(2 to 3times) Continuous distillation	Pot distillation(1time）
Distillation	Atmospheric distillation	Atmospheric distillation Vacuum distillation
Storage-tank	Barrel	Tank（part barrel）
Alcohol concentration	High (the first half of 60%)	Low (the second half of 30% the first half of 40%)

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Kampai !