Kokushu
Kokushu（Japanese: 國酒） is the generic name for Japan's original alcoholic beverages: Sake, Shochu, Awamori, and Mirin.
- Sake（日本酒）: Alchol unique to Japan. It's made of rice and water.[1]Refers specifically to Seishu（清酒）.[2]
- Shochu（焼酎）: It's made by alcoholic fermentation of grains, sweet potatoes, brown sugar, etc., and distillation of the fermented products.[3][4]
- Awamori（泡盛）: Shochu product in Okinawa. Made by fermenting indica rice[5].[6]
- Mirin（みりん）: Sweet sake made by saccharifying steamed glutinous rice and rice malt with shochu. In Japan, it is mainly used as a seasoning.[7]
Sake（日本酒）
History[edit]
First Cabinet Meeting on January 5, 1980 Prime Minister Masayoshi Ohira said, “Kokushu is a national drink. Especially for foreign guests.Sake is good for entertaining guests.”This was the first time the “Kokushu" word was used[8].In June 2009, the Japan Sake and Shochu makers Association[9] decided at its Central General Meeting that “Kokushu（國酒）" is Sake, shochu-which includes awamori.[10][11][12]
Incidentally, when the airline ANA began offering sake, shochu, and awamori at its lounge booths in December 2013, the press release used the word “Kokushu".[13]
ENJOY JAPANESE KOKUSHU project[edit]
As a complement to the efforts of individual companies, related ministries and agencies, and other related organizations, this project is an all-Japan public-private partnership to raise awareness of the appeal of Japanese sake and shochu and to promote exports, inaugurated in 2012.[8][14][15]The goal is to convey the appeal of Japanese sake worldwide and to encourage visitors to Japan to enjoy Japanese sake.[16]
References[edit]
- ↑ Discover Japan - AN INSIDER’S GUIDE 「Sake -The Spirit of Japan」 (English Edition). Discover Japan（ディスカバー・ジャパン）. 1 April 2019. Search this book on
- ↑ Matsumura, Akira (3 November 1998). スーパー大辞林3.0 Japanese Dictionary (in Japanese). Sanseido(三省堂). ISBN 9784385139050.CS1 maint: Unrecognized language (link) Search this book on
- ↑ Matsumura, Akira (3 November 1998). スーパー大辞林3.0 Japanese Dictionary. Japan: Sanseido(三省堂). ISBN 9784385139050. Search this book on
- ↑ Samejima, Yoshitaka (20 January 2022). 焼酎の科学 発酵、蒸留に秘められた日本人の知恵と技（The Science of Shochu: Japanese Wisdom and Techniques Hidden in Fermentation and Distillation） (in Japanese). Japan: 講談社（Kodansha）. ISBN 4065268079.CS1 maint: Unrecognized language (link) Search this book on
- ↑ Become a master! Shochu Instructional Book （ツウになる! 焼酎の教本） (in Japanese). Japan: Shuuwa System（秀和システム）. 22 November 2018. p. 30. ISBN 479805464X.CS1 maint: Unrecognized language (link) Search this book on
- ↑ Matsumura, Akira (3 November 1998). スーパー大辞林3.0 Japanese Dictionary. Japan: Sanseido(三省堂). ISBN 9784385139050. Search this book on
- ↑ Matsumura, Akira (3 November 1998). スーパー大辞林3.0 Japanese Dictionary. Japan: Sanseido(三省堂). ISBN 9784385139050. Search this book on
- ↑ 8.0 8.1 "Efforts to promote Japanese alcoholic drinks to global consumers" (PDF). JETRO.
- ↑ "日本酒造組合中央会の概要" (PDF). Ministry of Finance Japan（財務省）.
- ↑ Nobuyuki, SATO (2013). "Enjoy Japanese Kokushu Project". J-STAGE. Unknown parameter
|url-status=ignored (help) - ↑ "Efforts to promote Japanese alcoholic drinks to global consumers" (PDF). JETRO.
- ↑ "JETRO INFORMATION" (PDF). JETRO.
- ↑ "ANA to serve Japanese Sake, Shochu, and Awamori in airport lounges" (PDF). ANA.
- ↑ "ＥＮＪＯＹ ＪＡＰＡＮＥＳＥ ＫＯＫＵＳＨＵ（國酒を楽しもう）」プロジェクト". Japan Cabinet Secretariat Website（内閣府） - National Strategy - Policy.
- ↑ "Overseas distribution of national sake（國酒の海外発信について）". J-STAGE.
- ↑ Miyoko, Wada (18 September 2015). 日本酒の科学 水・米・麹の伝統の技 (The Science of Sake: Traditional Techniques of Water, Rice, and Koji) (in Japanese). 講談社（Kodansha）. ISBN 4062579359.CS1 maint: Unrecognized language (link) Search this book on
External links[edit]
- 「ＥＮＪＯＹ ＪＡＰＡＮＥＳＥ ＫＯＫＵＳＨＵ（國酒を楽しもう）」プロジェクトの立ち上げについて（平成24年5月11日古川国家戦略担当大臣決定）
- 「國酒等の輸出促進プログラム」（平成24年9月4日）
- 政府が主催する国際会議等での日本酒・焼酎の活用について（ENJOY JAPAN KOKUSHU推進協議会としての考え方） (平成24年7月26日)
- KANPA+i London! sake tasting event
- Kokushu Digital Museum
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