Toji (The master distiller) The Toji, or master distiller, oversees the workers in the distillery. Many Japanese sake breweries also use the term Toji, but because sake is brewed rather than distilled, in the case of sake, this job title translates into English as "master brewer." Koji This is the product of mold being propagated on grains such as rice or barley. Koji serves to change the starch in the ingredients of shochu into glucose. After that, yeast is used to change the glucose into alcohol. There are three different types of koji used in the production of shochu, each with a subtly different taste: white koji, black koji and yellow koji. Handmade Koji These days, many distilleries use semi-or fully-mechanized systems to make koji. Handmade koji of course involves no machines, instead using morobuta or kojibuta wooden trays in the kojimuro or special room for cultivating koji. With handmade koji, the distillery workers fill these trays and stir them by hand. Temperature control is also done by hand, so making koji is extremely demanding for all those involved. Yellow Koji Mold The variety of koji used for shochu used to be the yellow koji mold used for sake, but because the moromi would easily spoil in a warm climate such as that of southern Kyushu, black koji mold came to be used. In recent years, improvements in temperature control have seen yellow koji mold used in some distilleries. It is characterized by a gentle, fruity taste. Black Koji Mold Until the Meiji Period (1868 to 1912), when it was introduced to mainland Japan, black koji mold was only used in Okinawa to make awamori. It became popular because the moromi does not spoil as easily as is the case with yellow koji mold. It has a powerful aroma and body, and a crisp aftertaste. White Koji Mold One of the varieties of koji mold used to make shochu. First appearing in the Taisho Period (1912 to 1926) as an unexpected mutation of black koji mold, its use spread due to it being easier to handle than the black variety. It brings out the taste of the main ingredients well, tending to produce a mild, smooth flavor. Pot Fermentation Using old-style unglazed pots in the slow fermentation part of the process. The pots are relatively small, which is advantageous in terms of temperature management and stirring the moromi main mash. Atmospheric Distillation The method of distillation used since ancient times in which the distillation is carried out under normal atmospheric pressure. Because the umami, or savory, flavorful, components in the main ingredients do not evaporate unless the boiling point is at normal atmospheric pressure, shochu distilled in this manner is imbued with the umami of its specific ingredients and rich aroma. Vacuum Distillation (Distillation at lower temperature) This method of distillation involves lowering the air pressure inside the distilling machine to distill at a lower temperature (45-55°C, or 113-131°F) than the normal boiling point of 100°C (212°F). Because only the light flavor compounds with a lower boiling point are extracted with vacuum distillation, it produces a comparatively light, clean taste, free from any strong characteristics. Some Facts about Storage Broadly speaking, the storage of shochu after distillation can be divided into the following categories. · Tanks The most widely used method of storing the shochu is in stainless steel or enamel tanks. This way, the taste of the shochu can be enjoyed as is, unaffected by the characteristics of pots or casks. · Pots This involves the age-old method of storing the shochu in unglazed pots. The minute holes in the pots improve the aging by allowing the shochu to breathe and enhancing the far-infrared effect, producing a milder taste. · Casks Putting shochu in oak casks or sherry barrels is a relatively recent method of aging. The aroma of the cask is transferred to the shochu, which also assumes an amber color and a flavor akin to that of scotch whisky.