Shochu - Spirit Chemistry from around the World

Shochu isn’t just distilled sake. It’s a spirit built on enzymes, umami, and quiet complexity.

This infographic breaks down the flavour chemistry of rice-based shochu, highlighting how koji fermentation shapes its unique profile. From amino acids to delicate esters, each compound is traced from precursor to flavour outcome.

Perfect for educators, distillers, and flavour communicators wanting to explore:

• The difference between koji types and their role in fermentation
• Why glutamic acid and alanine contribute savoury depth and sweetness
• How compounds like ethyl caproate and phenethyl alcohol shape aroma

📎 Includes labelled chemical pathways, flavour descriptors, and precise formation notes.

🔬 Designed to make flavour chemistry approachable and training-ready.

Perfect for:

• Sensory training

• Flavour-led education

• Brand presentations and tasting sessions

Includes:

• 1 x high-resolution infographic (PDF, A4)

• Designed for home printing, note-taking, and study

• Watermark removed; copyright footer included