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Buckwheat shochu

Do you know Japanese noodles calls ‘Soba’? We love to eat Soba so healthy! Buckwheat is English of Soba. This time we will talk about Backwheat shochu!

Backwheat shochu

Soba

Buckwheat noodles called soba and another type of noodles made from flour called udon are the most popular varieties of Japanese noodles. Buckwheat noodles are made from buckwheat flour and a small quantity of other ingredients such as wheat flour, grated yam, and egg white, which are added to make the buckwheat stick together. Salt and water are then added to make dough. Next the dough is kneaded, rolled thinly with a rolling pin, and then cut into thin strips. Buckwheat noodles are generally light brown due to the color of the buckwheat flour.

Soba is very nutritious because it grinds without refining unlike udon or rice. Rice and wheat use the endosperm part only after removing the embryo part, but in case of buckwheat, nutrient-rich embryos are in the center of the real part and can not be removed. Also, there is also a lot of nutrients also under the skin of the cuticle skin under the skin, soba made without refining is abundant in nutrition.

So Japanese people feels ‘Soba is so healthy food’ so there are some of Soba shochu (buckwheat shochu) in Japan!

Maybe so hard to understand for foreign people but we care about health so healthy material is important for selling shochu as well!

If it is a grain containing starch you can make shochu. So, in 1973, shochu making using soba was done for the first time in Miyazaki.

Characteristics of buckwheat shochu

Soba is produced all over Japan. This is because there is a characteristic that soba is easy to grow even on lean ground. Rather than making the fruits of soba harvested as edible, they are made as shochu.

When making shochu, “raw material that converts starch into sugar” called koji is indispensable. By growing koji mold in cereals, you can make koji. However, the surface of buckwheat is hard on the surface skin, and steaming has the property that it becomes high viscosity. Since Aspergillus doesn’t easily enter the soba, it isn’t possible to create buckwheat koji.

Therefore, we use rice koji or wheat malt which raised koji molds in rice and wheat, etc., and ferment it by combining these with soba. That is, buckwheat shochu is made in combination with other ingredients such as rice and wheat.

But Soba shochu (buckwheat shochu) calls 十割(towari) is all made by Soba! Made by Takara-syuzo

So if you will visit Japan and want to try Soba shochu , please try so many kinds of soba shochu but remember Towari.

I will write about my taste of Towari below.

Enjoy Soba shochu (buckwheat shochu) so that maybe you can be more and more healthy !?

Vibes Point

十割 Towari

十 means 10 (sometimes Japanese people says 100% = 10割=十割)

So Soba shochu Towari means (100 % made by soba)

* Without water

This Towari aroma is really Soba aroma for us so highly recommend to drink with hot water.

So that you can feel Japanese soba aroma.

And please notice this fact , Japanese people likes to drink ‘Soba-yu’ after eating soba. Soba-yu is the hot water after soba boiled.

It contains so many good materials for healthy body so we drink.

So hope you can enjoy Towari with Soba-yu so that you can really rally feels Japan!

This is Soba-with Soba-yu shochu!!

 

 

 

Writer

Glocal BAR Vibes / Nori