Kokuto Shochu

Sanitize all fermentation and distillation equipment thoroughly before beginning.

Prepare the primary moromi: In a large, sanitized fermentation vessel, combine 1000g of Rice koji with 3000g of Water and 10g of Shochu yeast. Stir well to ensure the Shochu yeast is fully dispersed. Cover the vessel and allow to ferment at a consistent temperature (around 25-30°C) for 3-5 days.

Prepare the secondary moromi: In a separate container, dissolve 5000g of Brown sugar in 12000g of Water, stirring until completely dissolved. Bring the mixture to a boil briefly, then cool it to room temperature.