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Alcoholic drinks from Iki island
Mugi-jochu is a single-distilled Japanese spirit made from barley. Koji, water and yeast ferment first; steamed barley and more water are then added for a second, longer mash, which is distilled once in a pot still. Iki shochu uses rice koji and barley in a 1:2 ratio, while most other barley shochu uses barley koji. Made in 5 steps over 27 days. The longest step, second mash with steamed barley, takes 20 days (後藤優治 2012). Aspergillus luchuensis mut. kawachii (white koji) or A. luchuensis (black koji), which make the enzymes and citric acid and Saccharomyces cerevisiae shochu yeast do most of the fermenting.
| Main step | 20 daysMeasured[oita2012] | Second mash with steamed barley |
|---|---|---|
| Temperature | 40 °C → 30 °CReported[hayashi2021] | Make koji |
| 3.7 kg | Barley koji · First mash[oita2012] |
| 3.4 kg | Water · First mash; a second recipe used 5.9 kg[oita2012] |
| 40 mL | Shochu yeast · Oita or Kagoshima yeast in the trial[oita2012] |
| 6.4 kg | Steamed barley · Second mash[oita2012] |
| 10.5 kg | Water · Second mash; 8.0 kg in the second recipe, so that total water is the same[oita2012] |
| Starter | koji (white koji, Aspergillus luchuensis mut. kawachii, or black koji, A. luchuensis) with shochu yeast |
Total time across the recorded steps: 27 days
What changes: Koji mould spreads over the steamed grain and fills it with enzymes and citric acid
Steamed rice or barley is inoculated with koji spores; the temperatures are for shochu koji in general. Output: acid koji (rice koji for Iki, barley koji in Oita).
Microbes at work in this step
the warm early stage favours amylases; the cooler late stage favours citric acid
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Barley replaces sweet potato as the main ingredient of the second mash. Iki keeps rice koji at about 1:2 with barley, while most other regions make the koji from barley as well.
No safety limits specific to barley shochu were found. Japanese law caps pot-still (honkaku) shochu at 45 % alcohol.
Every number is labelled with how it is known. How this atlas is made
The Iki specification records that Iki is held to be the birthplace of barley shochu and the first place in Japan to make it. One theory has distilling reaching Japan from the Korean peninsula through Tsushima and Iki in the 15th century, when the two traded actively.
