【47 Hakko Aogashima】青ヶ島の青酎 Aochu 〜原料も微生物も自給自足火山島のおたのしみ〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


The delight of a volcanic island self-sufficient both in ingredients and microorganisms
South of Hachijo, the island of Aogashima, with barely 160 inhabitants, has a shochu culture that connects us to the roots of the shochu culture of Japan as a whole. By covering barley with ootani-watari, a tropical plant grown on the island, then adding black mold to make koji, before fermenting the mixture using wild yeast together with sweet potatoes, then finally distilling the moromi that results, a variety of shochu with an extremely high alcohol content is created. The people of the area double crop on marginal land, cultivating the barley in the cold months, and the sweet potatoes in the warm months. The microorganisms used in the fermenting process also come from the island. The early-modern brewing method was passed down by exiled Satsuma merchants, and in the isolation from the outside world that Aogashima enjoyed, the techniques have survived into our own day.

どう作って食べるか / HOW TO MAKE & EAT


❶Steam barley, then cover with ootani-watari leaves, then keep warm for three days to make koji.
❷Put steamed sweet potatoes, koji, and water into a tank, then ferment with yeast to make moromi.
❸Distill the moromi after fermenting it for between three weeks and one month to create shochu.
★Traditional recipes call for the use of wild black mold and wild yeast in the brewing process.
★Flavors differ widely among brewers, as different households have inherited different flavor recipes.

→Paired with steamed sweet potatoes or shiokara

食べられている地域 / Regions where it is eaten

微生物の種類 / Types of microorganisms
Black koji mold, koji bacteria, yeast,etc.


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