Shōchū
A glass of shōchū | |
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Type | Spirit |
Region of origin | East Asia |
Alcohol by volume | 25–35% |
Proof (US) | 50–70 |
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Contents
What is Chinese moonshine called?
Baijiu—白酒, pronounced bye-j’yo —is a drinks category that encompasses all traditional Chinese grain spirits. Baijiu is most commonly distilled from sorghum, but is also be made from rice, wheat, corn and millet. Made across China, a country that is roughly the same size as Europe, it is a diverse range of beverages.
Baijiu production techniques differ significantly by region and style, and different types of baijiu can be as distinct as whiskey is to tequila. It is the world’s most popular liquor by volume, with annual outputs that exceed the combined total of vodka and whisky. Baijiu and Western spirits, broadly defined, are fundamentally different alcohols.
In a global context, baijiu is remarkably new and under-examined. What’s in a name? Baijiu is a drink known by many names. Some call it liejiu 烈酒 (harsh alcohol) or zhengliujiu 蒸馏酒 (distilled spirits). In Imperial China it was called shaojiu 烧酒, or “burnt wine.” Today it is called baijiu, which literally translates “white spirits,” in contrast to Chinese fermented grain alcohols known as huangjiu 黄酒, or “yellow wine.”
What else is moonshine called?
In English, moonshine is also known as mountain dew, choop, hooch (abbreviation of hoochinoo, name of a specific liquor, from Tlingit), homebrew, mulekick, shine, white dog, white lightning, white/corn liquor, white/corn whiskey, pass around, firewater, and bootleg.
What is Japanese alcohol called?
Drinking plays an important role in Japanese society. Drinking parties, typically held at restaurants and izakaya, are a common activity that are used to strengthen both social and business ties. A large variety of alcoholic beverages can be found in Japan. Some of the most popular ones are: Beer is the most popular alcoholic drink in Japan. Due to taxation issues, several types of beer-like beverages have emerged in recent years, including happoshu and new-genre beer. These beverages are taxed less because they contain less or no malt, and can therefore be sold at lower prices. Commonly called sake outside of Japan, nihonshu or sake (note that “sake” is also the general Japanese term for alcohol) is brewed using rice, water and koji mold as the main ingredients. Besides major brands, there are countless local rice wines (jizake). Shochu is a distilled spirit with an alcohol content of 20-40 percent. It is commonly made from rice, sweet potatoes, wheat and/or sugar cane. It is usually served mixed with water and ice, fruit juice and sparkling water, or oolong tea, Shochu is popular nationwide, but particularly so in Kyushu, Despite their comparably short history, Japanese whiskies are now on par with some of the finest Scotch whiskies and have won top international awards. They are currently enjoying high popularity inside and outside of Japan. Whisky highball, often simply called highball, is a carbonated drink made of whisky and soda water. Originally popularized in the 1950s, the drink has enjoyed a resurgence as it has been successfully promoted as an alternative to beer. Highball has an alcohol content of 5-10 percent and is widely available at restaurants and elsewhere. Chuhai (shortened from “shochu highball”) are fruit-flavored alcoholic drinks with an alcohol content of 3-8 percent. Common flavors include lemon, ume, peach, grapefruit and lime in addition to seasonal flavors. Chuhai are made of shochu and soda, and are available premixed in cans anywhere alcohol is sold. Umeshu is made of Japanese plums (ume), sugar, and shochu or nihonshu. Its sweet, fruity, juice-like flavor and aroma can appeal to those who normally dislike alcohol. Umeshu is easily found anywhere alcohol is sold and is usually served on the rocks, mixed with soda, or as an umeshu sawa (umeshu sour). Wine has gradually been gaining popularity in Japan over the decades. While imported red, white and sparkling wines from France, Italy, the United States, Chile and Australia are widely available, there also exists a sizable and increasing domestic wine industry.
What is Chinese liquor called?
Baijiu is a type of Chinese traditional distilled liquor and regarded as one of the most famous distilled liquors in the world, together with brandy, gin, rum, vodka, and whiskey. As a product, it is not only an important commodity but also has a very close connection with social and economic activities.
What is Australian moonshine called?
A look at three “moonshines” – A couple of “moonshines” which are available on the market are Crazy Uncle Moonshine (which is distilled in Western Australia by the Whipper Snapper Distillery) and Melbourne Moonshine (which is distilled in South Melbourne, Australia).
- Whipper Snapper use Australian corn, wheat and malted barley to make their spirit.
- Crazy Uncle Moonshine’s flavour profile had a foundation of lively grain, with crusty bread, caramel/honey, jammy fruit, berry confectionery, and a mint toothpaste and anise finish; the “moonshine” was a real crisp easy drinking spirit with a bit of a vodka martini kick! It was an excellent example of an Australian new make which seems to follow the American distilling tradition.
Crazy Uncle Moonshine sells for about $59. One Melbourne Moonshine product, Sour Mash Shine, is made from corn and tasted like a palatable, but disappointingly lacklustre, new make to me. The Sour Mash Shine sells for about AUD$70. Another “moonshine” is Bearded Lady Charred Moonshine from Indiana in the United States.
- It is made from 99% corn and 1% barley, and “rested” in used bourbon barrels.
- The fact that it is rested in used barrels may mean that it can’t be called “bourbon”, because bourbon must age in new charred oak barrels.
- Over the years, this “moonshine” has grown on me.
- It is a very drinkable sweet spirit – initially sweet with lively raw grain-led flavour, it tastes of corn fritters, fruit bread, buttery vanilla and honey, while toasted wood and wisps of smoke progressively intensify with burnt toffee and anise seed toward the finish.
Bearded Lady Charred Moonshine currently sells for AUD$39 per 500ml bottle.
What is Korean moonshine called?
From Wikipedia, the free encyclopedia Soju (소주/燒酒) redirects here. Not to be confused with other 燒酒 : Japanese shōchū (焼酎) and Chinese shaojiu 燒酒, Not to be confused with Shoyu, a Japanese word for soy sauce.
Pouring soju into a soju glass | |
Type | Spirit |
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Country of origin | Korea |
Region of origin | East Asia |
Color | Clear |
Ingredients | Distilled ethanol, sweeteners, flavorings |
Related products | baijiu, shōchū |
Soju (; Hangul : 소주 ; Hanja : 燒酒 ) is a clear and colorless distilled alcoholic beverage popular in the Korean Peninsula, It is usually consumed neat, Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% has become more popular.
Traditionally, most brands of soju are produced in the Andong region, but soju made from other regions or countries also exists. While soju was traditionally made from the grain of rice, South Korean ethanol producers replace rice with other starch, such as cassava due to significantly lower capital costs.
Soju often appear similar to several other East Asian liquors while differing on alcohol contents.
What is moonshine most similar to?
Moonshine – Put simply, moonshine is untaxed whiskey – although that’s no longer the case. Making moonshine started early in American history when the new US government imposed a tax on whiskey and spirits to help cover the American Revolution’s expenses.
- Because of the rich heritage of moonshine recipes, many distillers opt to maintain the moniker ‘moonshine’ even though moonshine is legal and is taxed.
- Moonshiners in the past didn’t have an absolute definition for what constituted moonshine.
- Moonshiners across the country employed various ingredients, including corn, rye, and sugar.
Moonshine has a flavor that is more like vodka than a dark-colored whiskey. This is because historically, moonshine is seldom matured, and obtaining and keeping oak barrels for maturing secretly would’ve been extremely difficult. However, because there weren’t any legal criteria, the flavor varied.
Do Muslims in Turkey drink?
Background – Rakı ( Rakija ) is a famous Balkan alcoholic beverage, and is a significant part of Turkey’s food and drinking culture, a significant cultural-historical symbolic drink in many of its cities, and also the national drink of Turkey. Alcohol consumption is just above 1.5 litres per person in Turkey, which is the lowest percentage in Europe by population, considering the high Turkish population,
Is raki 100% alcohol?
The food serves in part to dampen the effect of the strong spirit – raki is about 45% alcohol.
Does raki get you drunk?
On warm nights in Istanbul everyone is out. Restaurants open their doors onto the sidewalks of back streets, creating a maze of tables and chairs. Waiters dance around the diners with bottles of spirits and plates of food while customers sing along with live musicians.
On the coast, old hobbyist fishermen spread carpets, grill the day’s catch and drink from Turkish teacups as they talk. However, it’s not beer at the tables or black tea in those delicate glass cups. For celebration, commiseration or just an evening around the table with close friends, rakı is the alcoholic beverage of choice in Turkey.
Also known as Lion’s Milk, this drink has an almost mystical reputation for shattering social niceties and piercing through to the soul. About three hundred years ago, rakı production first appeared in Anatolia. Alcohol artisans began to use the waste of wine pressing, the grape seed, stem, skin and flesh, to concoct this new spirit.
- All these centuries later, most rakı is now made from dried grapes with the addition of anise seeds, and has become a mainstay of Turkish meyhane (bar) culture.
- The most expert of imbibers can sit the whole night eating and toasting and never dropping the thread of conversation.
- New arrivals to Turkey will soon find themselves out with friends eager to give them their first taste of this strong drink.
It’s best to be prepared for the situation. Don’t forget to cheers! DO drink rakı with white cheese, melon and other mezzes. Most experienced drinkers know that alcohol should be enjoyed with the accompaniment of food. There are two reasons for this. One: Alcohol on an empty stomach irritates the stomach lining which can cause more discomfort later on in the night or the next day.
- Two: Food helps to slow down the rate of alcohol absorption.
- At a rakı night out, the mezzes are numerous and tasty, ranging from cured meats to roast eggplant in olive oil.
- Because these small dishes are meant to be shared, there is no harm in trying a little of each.
- According to Turkish rakı experts, white cheese, in particular, is essential as it guards the liver from the damaging effects of alcohol.
DON’T drink rakı straight. While this is possible, the results may be swift and punishing. Rakı alcohol percentages begin at 45 and can continue rising from there, putting it among the ranks of absinthe in strength. For a longer, more comfortable night and happier morning, do as the Turkish do and dilute.
- DO dilute with water or mineral water.
- At most restaurants and bars rakı can be ordered tek (single shot) or duble (double shot).
- The remainder of the special high ball glass is filled with cold water and often ice.
- For home refreshment, having this glass on hand to get the measurements right is advisable.
Using mineral water in the mixture instead of flat gives an almost candy licorice flavor burst and effervescent tickle on the tongue. DON’T chase rakı with anything but beer or coffee. Like most strong spirits, rakı mustn’t be mixed with other alcoholic beverages.
- Drinking in such a way triggers malicious chemical reactions in both the stomach and head that can last long into the next day.
- Experts agree that a small glass of beer or coffee can do no harm, but they prefer water.
- DO drink rakı cold.
- At more traditional meyhanes the waiter brings straight rakı, in a glass or bottle, to the table along with a bottle of cold water and a bucket of ice.
According to custom, the drinker than fills the glass with water and ice according to their taste. It is wise to follow the same procedure at home. The difference between drinking chilled and room temperature rakı is something like the contrast between drinking from a mountain spring and having a glass of warm tap water. This guy probably chugged his rakiamateur. DON’T overdo it or chug your drink. Rakı culture demands respect for the company present at the table and for your own health; it’s never a race to the bottom of the glass. Drinkers should only sip with the aim of relaxing, not getting stupid drunk.
It is also useful to note here, especially for novices, learn your limits and be wary of them. Rakı ‘s strength may affect one drinker swiftly and another slowly. DO drink rakı among friends. Rakı ‘s status as social lubricant means sharing the bottle, not drinking in some lonely corner of the bar. Even a rakı night among a group of strangers is guaranteed to end with close bonds and friendships.
DON’T be ashamed. Rakı ‘s fame for breaking down inhibitions means emotions and ideas related when under rakı ‘s influence should not cause embarrassment. Even bursting into song is quite common and acceptable. DO serve with fish. While many believe the most sophisticated pairing with seafood is white wine, rakı makes a refreshing change.
The licorice sweet taste offsets the salty tang of the fish, bringing out the best flavor of both drink and meal. DON’T use electronic devices at a rakı gathering. Conversation is key to the enjoyment of rakı, Everyone sharing the bottle should have all devices stowed away in pockets or bags with their whole attention focused on the discussion and learning the refrain of the song being played.
DO find the type that fits best. Different rakı products have distinctive tastes and percentages; testing a variety of bottles to discover your preference is part of the initiation into the culture. Each brand also has a more expensive, often green-labeled bottle, called yaş üzümü or fresh grape.
- This rakı is made from fresh grapes as opposed to dried, and is distilled twice before resting.
- It has a fruitier taste than regular rakı,
- While Istanbul hangs on to the last days of summer weather, why not gather a group of friends at a rakı sofrası,
- Şerefe ! Special thanks to my rakı teachers Deniz, Kaya and Kerem.
How do you prefer your rakı, dear readers? Do you have a favorite brand? Let us know in the comments. Also, we gotta ask, are there any şalgam enthusiasts in the audience? Meridith Paterson is a traveler, writer and teacher who has been wandering around Istanbul for six years now.
What is Korean alcohol called?
Soju – Soju is likely the most famous alcoholic beverage produced in Korea, strongly associated with drinking culture on the peninsula. Technically similar to vodka (and the Japanese beverage, shochu ), soju is clear; it is distilled from various starches including wheat, glutinous rice, barley, or sweet potato.
Traditionally, the majority of the beverage is produced in the Andong region, but smaller producers have began to crop up in the last decade or so. Interestingly, unlike vodka, soju is often produced and sold at a variety of different strengths, ranging from about 15% to 50%! Soju is often consumed in small glasses, slightly larger than the size of a shot glass.
For bonus points, try some somaek – it’s a combination of soju and beer that typically incorporates a lager-style of beer and is delicious!
What do Chinese drink alcohol?
There is a long history of alcoholic drinks in China. They include rice and grape wine, beer, whisky and various liquors including baijiu, the most-consumed distilled spirit in the world.
What alcohol did samurai drink?
The Samurai and Sake – Samurai culture emerged in the late 12th century, during the Kamakura period. Samurai were originally warriors who served as retainers for feudal lords. As Japan became more centralized under the rule of the Shoguns, the role of the samurai evolved to include administrative and diplomatic duties.
Despite these changes, the samurai continued to be associated with martial prowess and the ideals of bushido. Sake and samurai culture are intertwined in a number of ways. For one, sake was often used to seal business deals and formalize alliances between different samurai clans. Sake was also used to celebrate victories on the battlefield and to honor fallen comrades.
Samurai were expected to be able to hold their liquor and often engaged in drinking contests to prove their strength and resolve. Samurai drinking rituals were highly structured and formalized. There were specific rules about who could drink first, how much could be consumed, and how sake should be poured and served.
- Drinking sake was also seen as a way to build camaraderie and foster social bonds between samurai.
- It was common for samurai to drink together before and after battles, as well as during social events and celebrations.
- The act of sharing sake was seen as a sign of trust and respect, and it helped to strengthen the relationships between the warriors.
One of the most famous stories involving the samurai and sake is the tale of the 47 Ronin. In 1701, a group of samurai were forced to take revenge on a powerful daimyo (feudal lord) who had insulted and then forced their lord to commit seppuku (ritual suicide). In addition, samurai were known to have a refined taste for sake. They would often select a particular brand of sake based on its flavor and aroma, and would use it to entertain guests and demonstrate their wealth and sophistication. Some even went so far as to commission special sake cups and vessels that reflected their status and personal taste.
What is the #1 drink in China?
When people say a particular spirit has a long history, you might think it was first made a few hundred years ago. Well, Baijiu has been made in China for more than 5,000 years. The country’s national drink, it outsells the likes of gin, vodka, rum and even whisky.
- Baijiu is distilled from a variety of grains (sometimes from a single grain), including rice, corn, wheat and sorghum, but it’s categorised by its aroma, not what it’s made from.
- The key aroma types are rice (light and sweet), light (punchy, often over 50% ABV), strong (complex and aromatic) and sauce (herbal, with notes of soy sauce).
There’s a host of further sub-categories, too, such as chi, sesame, and the curiously named ‘medicine’. Baijiu has yet to make serious inroads outside China, where it is usually drunk neat during dinner, but it is becoming more and more available. Jeremy Pascal, bar manager at London cocktail bar Opium, is a fan, explaining that baijiu ‘brings a tropical aroma to our drinks but also a big depth of floral flavour’. ^ Award-winning Baijiu producer Jiangxiaobai hosted a popular cocktail bar at the IWSC’s 2019 awards ceremony The spirit can age well, too, with a number of IWSC award-winners aged for more than a decade, such as Gold winner Fenjiu 20 YO Baijiu, from Shanxi Xinghua Cun Fenjiu Distillery, and Silver winner Gujinggong Chiew Ancient 20 YO Baijiu, made by Anhui Gujing.
What is the most drinking spirit in the world?
Baijiu – The Most Commonly Consumed Spirit in the World! Vodka, gin, rum, whiskey, Scotch, tequila, considering the amounts that are published on these spirits, the outside reader would imagine that these are the most consumed spirits in the world. Research shows that when put together these known western spirits don’t get close to the consumption of Baijiu in China and suggest that Baijiu is the highest volume spirit consumed globally.
What is the national drink of India?
Tea is india’s national drink.
What is the nasty Chinese alcohol?
Image Source Unlike tequila or vodka, baijiu (白酒 b áijiǔ ), which literally means “clear liquor,” has yet to become popular in the West. To the unfamiliar palate, baijiu can smell and taste quite strong, and Dan Rather once compared its taste to “liquid razor blades.” Baijiu has gained a bad reputation amongst Westerners who have been to China because of the way it is consumed in bouts at the banquets and celebratory dinners that are part of doing business in China.
What is spirits alcohol in Chinese?
Alcohol in Chinese – FAQ’s – What is a famous alcoholic drink in China? Chinese alcohol comes in many forms. Perhaps the most well known typically Chinese alcohol is 白酒 (bái jiǔ), It literally translates into English as “White Alcohol / Spirit” or “Wine Wine”.
Is Changaa a moonshine?
Changaa Distilled alcoholic beverage Not to be confused with, Changaa being made Changaa or Chang’aa is a traditional home-brewed spirit, popular in, It is made by fermentation and distillation from grains like, and, and is very potent.
What is Chinese vodka called?
What are the famous Chinese alcohol brands? The 10 best Chinese liquor brands are Kweichow Moutai, Wu Liang Ye, Jian Nan Chun, Luzhou Laojiao, Xifengjiu, Fenjiu, Gujing Gongjiu, Dongjiu, Yanghe Daqu and Langjiu. Kweichow Moutai is the most famous Chinese liquor brand, regarded as the national liquor in China.
It is the origin of sauce-aroma liquor and has a history of more than 800 years. Moutai is made from high-quality sorghums and high-temperature wheat yeast in Maotai Town in Guizhou Province. The amount of yeast is far more than sorghums. It is fermented for several times, and at least 5 years is spent to make the liquor.
These are the reasons for its unique style and excellent quality. Moutai is characterized by prominent sauce aroma, soft and mellow taste, long lasting aroma after drinking. Wu Liang Ye is a famous Chinese alcohol brand and a representative of strong-aroma liquor produced in Yibin, Sichuan Province.
It is made of five kinds of high-quality grains: sorghums, glutinous rice, rice, wheats and corns at a harmonious ratio of 36: 18: 22: 16: 8. Thus it was named as “Wu Liang Ye”, literally meaning five-grain liquor. It is mellow and a little sweet with a long-lasting aroma. Wu Liang Ye has won many national and international prizes over years.
Jian Nan Chun is produced in Mianzhu, Sichuan Province, called Jiannan in Tang Dynasty (618 – 907 AD) and liquor was called “chun” at that time, thus its name. As early as in Tang Dynasty, according to legend, famous poet Li Bai sold his coat to buy this liquor.
Since then, Jian Nan Chun has been praised by people for thousands of years. It is a strong-aroma liquor that is made from high qualitied grains. It has the oldest fermenting cellar in China built in Qi (479 – 502 AD) of Northern and Southern Dynasties, and Jian Nan Chun is one of the best Chinese liquor brands in China.
Luzhou Laojiao might be the best strong-aroma liquor today and has been identified as a representative of Chinese alcohol, It is produced in Luzhou, Sichuan, where has a long history of winemaking since Qin and Han Dynasties (221BC – 220 AD). People there have a rich experience in winemaking.
- Luzhou Laojiao must reach a fixed standard before it can be sold, ensuring its quality and unique style.
- It is the first liquor using wheat yeast to ferment.
- It also has many ancient cellars, among which the oldest one was built in 1573.
- Laojiao” in its name just refers to the ancient cellars.
- Xifengjiu Liquor is a traditional wine produced in Liulin Town, Fengxiang, Shaanxi Province.
It has a history of more than 3,000 years, and there are not a few folklores about it. Xifengjiu Liquor combines the advantages of both light-aroma and strong-aroma liquors, and formed a compound-aroma that is called Feng-aroma. It is famous for its unique style of not easy to be drunk, throat moisturizing and good aftertaste, and is commended by those who like to drink hard alcohol.
Fenjiu is an ancient historical wine and the typical representative of light-aroma liquor in China. It is produced in Fenyang, Shanxi Province. During the Southern and Northern Dynasties (420 – 589 AD), as the royal wine at court, Fenjiu has been highly praised and famous. In the late Tang Dynasty (618 – 907 AD), Du Mu’s famous poem “Qingming” made it more popular.
It has been a leading Chinese liquor brand for thousands years. Nowadays, Fenjiu enjoys a good reputation both at home and abroad.