MODULE 11

OTHER REGIONAL SPITRITS

11.1 Introduction

Apart from the spirits already mentioned in the previous

modules, there are various other regional spirits which are
now making there mark in the beverage world. Most of
these are concentrated in the Asian countries like Baijiu from
China, Shochu from Japan, Soju from South Korea, Arak from
Indonesia and many more.

11.2 Baijiu

For many who think that vodka or maybe whisky is the

largest selling spirit in the world, they’re wrong. It’s the
Chinese liquor Baijiu which holds the crown but it’s

consumption is mostly confined to China. It’s now gradually

reaching out to other countries, even India where it was
recently launched. Baijiu means ‘clear spirit’ and it has 50-
60% alc. It’s the national drink of China and has a history of
more than 5000 years.

Baijiu is made by primarily distilling fermented sorghum

although other sources are also used like wheat, rice, barley,
millet etc. A unique agent called Jiuqu which contains molds,
yeasts and bacteria cultured on a starch rich substrate. It’s
the fermentation starter generally found in brick or ball form
and plays a very crucial role in the making of baijiu. Here the
conversion of starch to sugar and sugar to alcohol happens
simultaneously. Once distilled the spirit is aged underground
in earthen jars.
There are primarily four types of baijiu divided on the basis of
its flavours and they are –

a) ‘Soy sauce fragrance’ which compliment pickled foods

and has a subcategory called Maotai which is one of the
most famous type of baijiu.
b) ‘Strong fragrance’ the most popular type of baijiu.
c) ‘Light fragrance’ has a subcategory Ergoutou, a cheap
variant.
d) ‘Rice fragrance’ made from glutinous rice.

Baijiu is enjoyed with food in ceramic cups or small glasses,

neat at room temperature or slightly warm. Some baijiu
based cocktails are also making rounds in bars nowadays.

11.3 Sake

Sake is the national drink of Japan. It’s made from rice, more
specifically polished rice as the inner part of rice contains the
much needed starch required for alcohol. Although in
Japanese, sake means rice wine but the making of sake is
more closer to beer than to wine as it’s brewed and
fermented rather than just fermented as in wine. The
alcoholic strength of sake is generally between 14-16% and
can go up to 20% which is much more than not only beer but
also wine.

Sake is made in a traditional way and the entire operation is

supervised by the sake brewer called toji. Like most of the
east Asian liquor, in sake also a special mold is used which
helps in enzyme conversion. This mold is called koji. The
fermentation of sake can last up to two weeks after which it
will go for maturation for 9-12 months during which it will
acquire the taste and flavours.

There are basically two types of sake; Futsu-shu and Tokutei

meisho-shu. Futse-shu is the ordinary sake and accounts for
the bulk production while Tokutei meisho-shu is the premium
one which is further divided into eight varieties. The flavour
profile of sake are like herbs, spices, flowers and fruits.

Sake can be drunk both hot and cold depending upon the
quality and temperature. Normally the cheaper variants are
served hot or room temperature while the premium ones
little chilled to preserve the flavours but it can vary
depending on the weather conditions or taste of the
customer. Sake is generally served in ceramic cups called
choko from ceramic flasks called tokkuri. There are some
sake based cocktails which are served in bars nowadays.

11.4 Shochu

Another Japanese drink but unlike sake, shochu is a distilled

beverage which can be made from rice and some other
grains also like barley, sweet potato, buckwheat and brown
sugar. Mostly the alcohol content of shochu is 25% which
can go up to 35%.

The making of shochu mostly starts like sake and later it’s
distilled and then purified. Shochu is matured in steel tanks,
clay pots or wooden barrels to develop the taste and
flavours. Ageing generally last for 1-3 months while the
better quality ones can be aged for 1-3 years. Shochu can be
broadly divided into two types – singly distilled and multiply
distilled. Singly distilled is further divided into two grades –
 a) Moromitori shochu – this shochu is further divided
depending on the grain used like rice shochu, barley
shochu, sweet potato shochu etc.
b) Kasutori shochu – it’s made by distilling the sake left
over from the fermentation of sake.

Blended shochu is type of shochu which is made by mixing

singly and multiply distilled shochu.

Shochu can be enjoyed neat, on the rocks, with room

temperature water and also as cocktail ingredient.

11.5 Soju

Another Asian distilled spirit, soju is the national drink of

South Korea. Korea is the highest per capita liquor consuming
nation in the world. The Jinro brand of soju is the largest
selling liquor brand in the world. Soju’s alcoholic percentage
varies from 16% to more than 50% but most of the soju
consumed has around 20% abv.

Soju is made by distilling the mash of grain, mostly rice,

although other sources are also used like sweet potato,
tapioca, wheat or barley. Initially soju used to be distilled
only from rice but due to scarcity of rice for some time it was
banned by govt. for soju production. Then the distillers
started looking for other options and now even after the ban
is lifted they’re still used in combination with rice.

The taste of soju is very neutral almost like vodka with touch
of sweetness and astringency. There are some fruit flavour
sojus also available which are preferred by the younger
generation. Sojus with higher alcoholic percentage are also
used in cocktails.

Soju is generally taken neat with the Korean delicacies. It’s

generally enjoyed in groups but there are some strict rituals
followed by Koreans while drinking soju, like –

a) the first drink should be finished in one gulp while

the next drinks can be enjoyed by sipping.
b) anybody can pour someone else’s drink except his
own.
c) some seasoned soju drinkers shake and swirl the
bottle. In old days some soju used to develop
sediments that’s why people shake the bottles but
now it’s not found any more but still the custom
continues.
d) once open soju bottles mostly should be finished on
the same day.

11.6 Arrack

Arrack is a distilled beverage made from different sources

like sap of coconut tree and molasses. It’s mostly made in
Indonesia and Sri Lanka. Some other countries are also

distilling this spirit but in insignificant quantities like India and

Philippines.

Although Indonesia distil many varieties of arrack, some even

contain snake in their bottle for more punch, the principal
variety is the Batavia arrack mostly made in Java island. This
arrack is made from molasses but the process is different
from rum. In Java malted red rice which contains the starter
yeast is added to molasses which gives a unique flavour to
the spirit. Distillation is generally done in pot stills after which
it’s blended to form the final product.

The arrack from Sri Lanka is called Ceylon arrack. It’s made by
distillation of fermented sap of unopened flowers from
coconut palm which is called toddy. Distillation is carried by
either pot still or continuous still method or sometimes
combination of both.

Arrack is consumed on its own or with other mixers like cola,

soda, ginger beer or even in cocktails.

11.6 Korn

Korn is the national spirit of Germany. It’s made by distilling

the fermented cereal grains mostly rye or wheat and
sometime buckwheat or barley. Barley malt is used in most
of the mash as malt is required for brewing process. Korn is
very similar to vodka but it’s not as much rectified and it has
more of cereal flavours. Most of the korn has alcoholic
percentage of 32%, while the higher one with 37.5% are
called Kornbrand and 38% are called Doppelkorn. Some of
the kornbrand are aged in wooden barrels to round-off the
flavours. Korn is generally consumed neat but also with soft
drinks. A beer is served with shot of korn is called Kurzer.

Kossmo Bartending School