BCB Pouring Digital
Find here, all exhibitors of the BCB Pouring Digital!
This year, the Bar Convent Berlin will take place as a digital event together with the BCB Brooklyn, the BCB Sao Paulo and Imbibe LIVE. In this list you will only find the exhibitors of Bar Convent Berlin 2020.
A complete exhibitor list, including all exhibitors of the 4 shows, will be available soon on the digital event platform of the BCB. Secure your tickets and access to the platform now!
Japan Sake and Shochu Makers Association (2020)
1-6-15 Nishisinbashi, Minato-ku
Brands by product groups
- 011400 - Spirits - Shochu
Japan Sake and Shochu Makers Association (JSS) is established in 1953, represents 1,405 Sake brewers and 273 Shochu distillers throughout Japan as members.
Our mission is to promote Sake and Shochu, and its culture and knowledge to the world market.
Sake and Shochu are national and traditional alcoholic beverages in Japan. Sake is a fermented alcohol beverage made from rice, whereas Shochu is a distilled spirit made from rice, barley, sweet potato or other raw materials.
Koji ~ Japan’s national fungi
A common feature of sake- and shochu-making is the use of koji—a substance made by culturing Aspergillus spp. on rice or other grains—as an enzyme source instead of malt.
In Japan, the consumption of sake and shochu consumption are about 50 – 50. Their exports are still small but increasing.
Honkaku Shochu and Awamori
After the fermentation, Shochu is made through a distillation.
Under Japanese liquor tax laws, shochu is classified based on distillation methods: "pot-distilled shochu" (Honkaku Shochu) and "column-distilled shochu" (Korui shochu). “Honkaku” means authentic or genuine in Japanese.
Awamori is shochu’s most direct ancestor that is produced and adored in Okinawa.
The various types of Shochu have characteristic flavors derived from their main fermentation materials, which depend on the specialty of the individual shochu-making regions.
Shochu has originally around 80 proof, and usually diluted to 50 proof before bottling. When it is consumed by local people in Japan, it is usually diluted with hot or cold water to about 24 –30 proof and enjoyed during meals traditionally, the same way as wine or sake. These unique characteristics of the spirits, which are popular in Japanese markets, have not been yet communicated to the rest of the world. Some Mixologists perceive shochu in the bar scene as a new spirit with koji used, which may be of considerable significance for future exports, we hope.
Please visit our website for more information.
- DISTRIBUTOR WANTED (Yes/No): Yes