...Water is added to this to make a product with an alcohol content of 45% or less. Moromitori shochu is called rice shochu, potato shochu, barley shochu, brown sugar shochu, buckwheat shochu, etc., depending on the type of starchy ingredient used in the secondary moromi. Rice shochu is mainly produced in Kumamoto Prefecture, and the one produced in the Kuma region, which includes Hitoyoshi City, is known as Kuma shochu. *Some of the terminology that refers to "imo shochu" is listed below. Source | Heibonsha World Encyclopedia 2nd Edition | Information |
…これに水を加えてアルコール分45%以下の製品とする。もろみ取焼酎は,二次もろみに使用するデンプン質原料の種類によって,米焼酎,いも焼酎,麦焼酎,黒糖焼酎,そば焼酎などと呼ばれる。米焼酎は熊本県が主産地で,人吉市を含む球磨(くま)地方でつくられるものは球磨焼酎の名で知られる。… ※「いも焼酎」について言及している用語解説の一部を掲載しています。 出典|株式会社平凡社世界大百科事典 第2版について | 情報 |
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