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What are the major brands of Shochu?
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According to the Teikoku Data Bank, the top 3 in sales are: 1) iichiko 2) kanoka 3) iitomo
Otherwise I dont know, but for otsu shochu, I see Tominohouzan everywhere, and its pretty good. Esp. their zenryokoji. Naerhu 08:41, 6 March 2006 (UTC)
2006 sales of shochu, according to the Mainichi 1)Iichiko (mugi) 2)Tantakatan (shiso) 3)Shiranami (imo) Myhomeuphere 04:27, 11 October 2007 (UTC)
I have a bottle of Shochu complete with about 30 small pieces of what looks like gold leaf floating inside. The bottle is branded 'Hakusui' and was a gift. Does anyone have information on the history and benefits of gold in Shochu?
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Shochu is the Japanese version of soju, a drink that originated in Korea. Should mention of this be made here? It is stated in the article for soju. Also, in the article for the Chinese version of shochu, it is said that the Chinese drink has a distinct flavor that is similar to, but different from both soju and shochu. Perhaps it is misleading to simply call it the Chinese version of shochu?
I do not know what think Koreans, but Japanese are not sure that where came from "Shochu". Usually they say, it come from Thailand, China, or China through Korea. (It is interesting that Japanese think that something new has come from not Korea, but China.) So it is not clear shochu is the Japanese version of soju. I think it was common drink in East-Asia. 86.101.91.207 12:58, 29 November 2006 (UTC)
It is thought that the distillation technology of Japan was transmitted from Thailand or Chosun in the 15th century. It is thought that Chosun was transmitted from China. The modern distillation method of a shochu was developed in England. Moreover, the bacterium that the Japanese developed at 1923 is used in Maccori(An accurate spelling is uncertain) of South Korea now. The name of shochu comes out in the record of Japan in 1559. When has the name of soju been used in Chosun? Please teach the document. -- Opp2 01:48, 5 December 2006 (UTC)
Soju did not originate from Korea or from Japan. It is known to have its first roots in Persia then made its way to East Asia via Mongolia with its opening up to Islamic culture (ironical because Islam prohibits alcohol). It is known in Arabic as "arag" and was known in Mongolian as araki [亞刺吉]. In Manchu, it is known as "alki" and the Korean term 'soju' is a relatively new word to be used. In some parts of North Korea soju is often referred to as "아락주"/"arakju", the more 'traditional' word of "소주"(soju). -- DandanxD 02:11, 9 December 2006 (UTC)
Hello, Cypoet. Re your edits at
Shōchū. We are only editors here, not authorities. We don't change sourced material to what we "know" to be true without providing a source to back that up. Please provide sources for your edits and changes. You might want to read
Wikipedia:No original research and
Wikipedia:Verifiability. Regards.
Dekkappai (
talk)
21:07, 18 January 2008 (UTC)
@Dekkappai: the source that was previously given is hardly "trustable" being from a webpage with little authority on the history of korea. The source is changed to http://www.tomcoyner.com/moving_beyond_the_green_blur.htm which outlines an article written in a korean newspaper about the origin of soju. This seems more suited. Again, the korean soju does not originate from China, but from Mongolia which gathered the distillation technique from Persia. Some North Koreans today and especially the Jurchens/ Manchus/ Koreans/ Japanese in the past call soju by its persian name origin (Arak-ju), showing the migration path which is backed by archeological data and korean history books. Soju/Shoju is the sino-korean/sino-japanese pronunciation of the chinese characters which replaced the original pronunciation -- Cypoet ( talk) 13:28, 19 January 2008 (UTC)
Cypoet's new citation http://www.theshochu.com/distillers.html says, Iki is the first place where barley shochu (mugi shochu) was produced. It does not say "from Korea", and the citation is surely misleading.-- Mochi ( talk) 07:08, 11 February 2008 (UTC)
Does anyone have good citations for this? Soju is so characteristically Korean, hearing about Japanese traditional 'shoju' is like hearing about German traditional 'tuhkeela'. Or Japanese 'geemchee'...or Korean 'sahkee' for that matter. 72.194.217.222 ( talk) 05:55, 2 July 2010 (UTC)
Etymology. Chinese 燒酒 shaojiu means "burned liquor".. same in Korean. Japanese kanji 焼酎. The "焼" character means "to burn" yes? Why is the naming and pronunciation so similar to these nations? Its clearly a evidence of cultural exchange! If the distillation technique came from Thailand.. it would have been called similar to the Thai naming of arak เหล้าชนิดหนึ่งในประเทศมุสลิม witch translates to "a type of alcohol in Muslim countries". If you introduce a new thing to a group of people, they usually take the name from with it came from.. so why is the word, meaning of the word and pronunciation similar to Chinese and Korean and not Thai? It should be mentioned that its is a possibility that it came through China and Korea as well. - Fniss ( talk) 14:34, 31 May 2011 (UTC)
I have spent almost two weeks rewriting and expanding this article.
The new version has a snappier introduction, which I feel is important. It combines all the major points of the original article, along with my translation of almost all of the Japanese article, which I believe is more structured and informative than the prior English version. It has many interesting cultural highlights which I have preserved, and in some cases expanded upon. I have also added a couple of illustrative photos.
Whilst translating and reworking, I have researched extensively on the Internet and added several references. These are English where I was able to find sources, but many interesting items are only available in Japanese, particularly for more technical points. All errors in translation or understanding are my own, much of the Japanese is technical and difficult to translate -- I welcome corrections and improvements. Whilst researching I discovered a handful of points which differed from the Japanese Wikipedia's claims. Since they are my sources and referenced, I have favoured their facts over those of the Japanese article; such details are few and minor but should not be mistaken for errors in translation. Also, in the interests of coherence and readability in English, I have been liberal and not stuck to the structure of the Japanese article, though the influence should be apparent.
Towards the end I noticed my drafts had become a mishmash of American and English spellings. My natural bias is English so I unilaterally converted the rest to English. I have no objection to spelling being reverted to the American form should someone feel strongly and do a complete rather than partial conversion.
Also, please expand and add more references where appropriate! Most unreferenced paragraphs originate in the Japanese article; I intend to continue to update when I find appropriate references. Any photos relating to the shochu production process would be particularly welcome, as would any referenced expansion of the History section.
I hope readers find the new article interesting, and get as much out of it as I did researching it. I humbly submit it is now amongst the better articles on alcoholic beverages in the English Wikipedia and an improvement on what was here before.
Akihabara 14:31, 3 January 2007 (UTC)
Since someone said that you drink it differently depending on the seasons, it would be nice to explain some examples of this. Therefore, we won't look quite as foolish asking for something that is out of season. Thanks! 24.205.92.132 00:25, 19 March 2007 (UTC)
Shōchū is drunk by the season as follows.
-- 219.97.68.160 15:16, 15 May 2007 (UTC)
I don't think "The 1956 film The Teahouse of the August Moon portrayed an American-occupied Okinawan village rebuilding its economy with potato shōchū." under the Potato Shochu heading really adds to the article. Maybe under a new heading "Shochu in Western Culture" or something?? Myhomeuphere 07:43, 31 October 2007 (UTC)
"The home of shōchū in Japan is the island of Kyūshū, the only prefecture of Japan which does not produce other alcoholic beverages such as sake."
The island of Kyūshū is not a prefecture. Actually, it consists on 9 prefectures. Could someone with a better English than mine fix this? - Karawapo 05:37, 17 May 2007 (UTC)
-iwakura42
How many kinds? That depends on how you count. The answer could be two. 1) Otsu and 2) kou. Or it could be by ingredient, 1) rice, 2) potato, 3) soba, 4) barley, 5) brown sugar. Not including the funky ones like milk, seaweed, chestnut and sesame. How is it different from sake? It is distilled, and not necessarily made from rice. Effectiveness for health? About the same as vodka or gin, I would imagine. People say it has little to no purine, which is important if you are worried about gout. Naerhu 08:41, 6 March 2006 (UTC)
What about the Okinawan variety with the snake in it? Chris (クリス • フィッチ) ( talk) 13:01, 23 January 2009 (UTC)
I would describe Kagoshima's potato shochu as having a liquorice taste, rather than an almond taste. If find it much preferable to the standard shochu found in Tokyo. -- Westwind273 ( talk) 20:48, 6 September 2009 (UTC)
http://maborosi-shochu.com/eng/ states that China is "birthplace". Text read that the drink came from Thailand which is not what the cited reference states. I changed the text on this because it's pretty straight forward. Please discuss any alternative suggestions here instead of reverting. Thank you. AndrewHKLee ( talk) 20:49, 19 January 2010 (UTC)
Shochu is the easternmost result of a long history of distilled spirits that originated in Persia, spreading west to Europe and east to India, Thailand and Okinawa (the home of awamori). Around the mid-16th century, the technique arrived in Kagoshima, where shochu was born
In the early 15th century, the Ryukyu Islands actively traded with China and Southeast Asian countries, importing distilled spirits from Siam Kingdom (present-day Thailand.)
It is thought to have probably originated in Thailand and was brought to Okinawa during Ryukyu Kingdom's 'Golden Age', in the 15th and 16th centuries.
If you need to check the edit history you'll find that the reference you're needlessly attacking was already in the article. It's certainly not "my" reference and I have no desire to defend it. If you want to reject it's validity as a proper citation then the claims in the text are unreferenced and becomes original research.
As far as I'm concerned, there is no need to debate opinions here. We just have to report what proper references state. I hope you will be honest about what references state about origin of sochu. Some state it's from Thailand, China or even Korea. The text needs to accurately reflect what proper references actually state. We shouldn't argue for just Thailand, China or Korea. That would be POV. AndrewHKLee ( talk) 00:19, 21 January 2010 (UTC)
The following sources are unreliable or unrelated and should not be used for Wikipedia.
Is there any actual meaningful difference between Shōchū and Soju? What makes them different, other than the language being spoken or the country in which they are made? – BarrelProof ( talk) 17:11, 7 February 2011 (UTC)
People often fall into the trap of mystifying Asian culture and getting hung up on whether it's korean, japanese, chinese, etc.. Koji is just what the Japanese call Aspergillus Oryze which is the mold that ferments the sugars into alcohol. The bug is used probably more widely per capita in Korea than Japan but all Asian countries to brew their variant of soju and other traditional brews. The real difference between soju and sochu probably lies particular evolved methods of production by particular breweries but where they are the same is the general process. You take grains, ferment it as you would with rice 'beer's and distill the alcohol. Another importance difference is that most of the soju from Korea is mass produced, corporately produced made cheaply for the masses and is the ubiquitous choice of drink in Korea. Sochu is generally more expensive and drunk less often. AndrewHKLee ( talk) 13:58, 7 June 2011 (UTC)
If you compare the ingredients of Shochu and Soju, you will find they are different drinks. Shochu is typically made up of ONE ingredient (be it potatoes, sweet potatoes, wheat, etc.) If you look at the label on a bottle of Chamisul Soju, for example, it is made of MULTIPLE ingredients including potatoes and tapioca. Tapioca is not found in Shochu. If the argument that Soju and Shochu are the same thing, then it's also true that Soju and Shochu are the same as Vodka.( 144.91.48.64 ( talk) 23:56, 22 June 2011 (UTC))
I removed a table that was under its own subsection and I see that Phoenix has placed it back and then accused me of 'disruptive editing'. Is there some sort of fighting going on here that I'm not aware of?? I'm not an avid editor so please let me know if I'm not understanding something.
As far as I understand it, use of primary sources to draw conclusions or implications in text is not allowed according to WP:PRIMARY. I think secondary sources for statements regarding sochu consumption is fine but I'm uncomfortable about editors drawing conclusions about sochu consumption using government tax stats which is primary source. AndrewHKLee ( talk) 18:08, 13 June 2011 (UTC)
In the description, it talks about satsuma imo (potatoes) being the main/primary ingredient ingredient. That is kind of misleading. To make a niggling point, the main ingredient is water, and the primary ingredient is rice. It might be better to clarify the description by adding a bit more description of the process. eg Steam rice, add koji, finish primary fermentation (Ichijimoromi), steam potatoes, mix and move to a secondary fermenter (nijimoromi), and then finish fermentation (sanjimoromi). Pizzamancer ( talk) 06:41, 19 December 2011 (UTC)
Can anyone tell me what are the intrinsic differences, if any, between:
Thank you. Boneyard90 ( talk) 15:29, 31 January 2012 (UTC)
The Article was very careful not to mention China in its history. LAWL. 108.65.248.139 ( talk) 04:49, 17 January 2015 (UTC)
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Cheers.— cyberbot II Talk to my owner:Online 13:59, 7 January 2016 (UTC)
Is this what he actually asks for, at 5:05?
Drsruli ( talk) 20:43, 30 December 2021 (UTC)
Translate 174.55.203.39 ( talk) 23:42, 2 August 2022 (UTC)
This article should be added as a subsection of shochu, since shochu is just the Japanese name for Soju after it was brought over from Korea. We don't have a whole separate article for udong vs udon. 2603:3006:1082:B000:645C:9E37:D8B9:7D41 ( talk) 02:25, 21 January 2023 (UTC)