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Kokushu

From EverybodyWiki Bios & Wiki




Kokushu（Japanese: 國酒） is the generic name for Japan's original alcoholic beverages: Sake, Shochu, Awamori, and Mirin.

  • Sake（日本酒）: Alcohol 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
    Sake（日本酒）
Shochu
Shochu（焼酎）
Awamori
Awamori（泡盛）
Mirin
Mirin（みりん）

History

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

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

  1. ↑ 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
  2. ↑ 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
  3. ↑ 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
  4. ↑ 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
  5. ↑ 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
  6. ↑ 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
  7. ↑ 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. ↑ 8.0 8.1 "Efforts to promote Japanese alcoholic drinks to global consumers" (PDF). JETRO.
  9. ↑ "日本酒造組合中央会の概要" (PDF). Ministry of Finance Japan（財務省）. Archived from the original (PDF) on 2022-03-31. Retrieved 2022-04-04.
  10. ↑ Nobuyuki, SATO (2013). "Enjoy Japanese Kokushu Project". J-STAGE. Unknown parameter |url-status= ignored (help)
  11. ↑ "Efforts to promote Japanese alcoholic drinks to global consumers" (PDF). JETRO.
  12. ↑ "JETRO INFORMATION" (PDF). JETRO.
  13. ↑ "ANA to serve Japanese Sake, Shochu, and Awamori in airport lounges" (PDF). ANA.
  14. ↑ "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.
  15. ↑ "Overseas distribution of national sake（國酒の海外発信について）". J-STAGE.
  16. ↑ 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


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