Hayashi Kei, Kajiwara Yasuhiro, Futagami Taiki, Goto Masatoshi, Takashita Hideharu
Sanwa Research Institute, Sanwa Shurui Co., Ltd., Usa 879-0495, Japan.
Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan.
J Fungi (Basel). 2021 Jun 28;7(7):517. doi: 10.3390/jof7070517.
The traditional Japanese single distilled liquor, which uses and yeast with designated ingredients, is called "honkaku shochu." It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice shochu, and buckwheat shochu. In the case of honkaku shochu, black fungus () or white fungus ( mut. ) is used to (1) saccharify the starch contained in the ingredients, (2) produce citric acid to prevent microbial spoilage, and (3) give the liquor its unique flavor. In order to make delicious shochu, when cultivating fungus during the shochu production process, we use a unique temperature control method to ensure that these three important elements, which greatly affect the taste of the produced liquor, are balanced without any excess or deficiency. This review describes in detail the production method of honkaku shochu, a distilled spirit unique to Japan and whose market is expected to expand worldwide, with special attention paid to the fungi cultivation step. Furthermore, we describe the history of the fungi used today in the production of shochu, and we provide a thorough explanation of the characteristics of each fungi. We also report the latest research progress on this topic.
传统的日本单蒸馏酒，使用特定原料和酵母酿造，被称为“本格烧酒”。它采用当地农产品酿造，有多种类型，包括大麦烧酒、红薯烧酒、米烧酒和荞麦烧酒。在本格烧酒的酿造中，黑麹菌（）或白麹菌（变异种）被用于：（1）糖化原料中所含的淀粉；（2）产生柠檬酸以防止微生物腐败；（3）赋予酒独特的风味。为了酿造出美味的烧酒，在烧酒生产过程中培养麹菌时，我们采用独特的温度控制方法，以确保这三个对所产酒的口感有重大影响的重要因素达到平衡，无任何过剩或不足。这篇综述详细描述了本格烧酒的生产方法，本格烧酒是日本特有的蒸馏酒，其市场有望在全球范围内扩大，特别关注了麹菌培养步骤。此外，我们介绍了当今用于烧酒生产的麹菌的历史，并对每种麹菌的特性进行了全面解释。我们还报告了该主题的最新研究进展。
