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The word shōchū is the Japanese rendition of the Chinese shaojiu (燒酒), meaning "burned liquor", which refers to the heating process during distillation. [2] The Chinese way of writing shaojiu with the character 酒 means sake in modern Japanese, which writes shōchū using the character 酎 instead.
Otherwise I dont know, but for otsu shochu, I see Tominohouzan everywhere, and its pretty good. Esp. their zenryokoji. Naerhu 08:41, 6 March 2006 (UTC) 2006 sales of shochu, according to the Mainichi 1)Iichiko (mugi) 2)Tantakatan (shiso) 3)Shiranami (imo) Myhomeuphere 04:27, 11 October 2007 (UTC)
iichiko : ii (good). Used in northern Ōita, especially the Nakatsu area. chiko is an emphasizing suffix. The sake company Sanwa Shurui makes a barley shochu of the same name. ikazu toukyouben : a term to make fun of someone who tries to hold informal conversations (as opposed to polite speech) in standard Japanese rather than Ōita-ben.
A set of 20 bottles of Maotai (Moutai) produced in 1998 has an estimated price range of HK$195,000–293,000 (US$25,000–37,600) in an auction in Hong Kong in 2017.
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Although awamori is a distilled rice liquor, it differs from Japanese shochu in several ways. Awamori is made in a single fermentation while shochu usually uses two fermentations. Furthermore, awamori uses Thai-style, long-grained Indica crushed rice rather than the short-grained Japonica usually used in shochu production. [8]
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