Japanese Rice whisky
Background of rice whisky boom
Japanese liquor tax law limitation and US law flexibility
In fact, Shochu has color less requirement by Japan liquor tax law so if it gets too much brown color by long years cask aging, distillery must label as Liquor instead of Shochu.
Not only Japanese law but also EU and Canadan require whisky fermentation must be done by enzyme of malt but US law accept any natural enzyme so that enzyme of koji which is normally used for Shochu is also OK.
So that too much colored Shochu can be labeled as whisky only in US market. This is why rice whisky boom is only in US.
Stainless pot still
Normally whisky distillation is done by copper pot still because copper can remove sulfur compounds from mash steam during distillation. So if whisky distillation is done by stainless pot still, whisky must have strong sulfur smell like burned rubber.
Almost all rice whisky distilleries are using stainless pot still which they are using for Schochu. In deed, stainless pot still distillation of Shochu and rice whisky doesn't have any problem because fermentation is done by Koji enzyme instead of malt enzyme.
2 different type rice whisky
Actually there are 2 different type of rice whisky. Difference between them are enzyme for fermentation.
One is malt enzyme as same as other grain whisky, the other is koji enzyme as like Shochu/Awamori which traditional Japanese spirits.
Malt rice whisky is categorized as one kind of grain whisky in the world. On the other hand, Koji rice whisky is categorized as not whisky but other liquor in almost all countries because these countries' regulations require fermentation by malt enzyme. However US regulation doesn't limit to malt enzyme for fermentation so Koji rice whisky is categorized as grain whisky only in USA. In fact, Koji rice whisky is cask aged rice Shochu/Awamori altough Shochu/Awamori has to be clear according to Japan liquor tax law.
If the rice whisky is sold in Japan as whisky, it must be Malt rice whisky but if only in US, it must be Koji rice whisky which is cask aged rice Shochu/Awamori.
3A. RICE WHISKY BY RICE/BARLEY SHOCHU DISTILLERIES
Shochu is traditional Japanese spirit made from rice, barley or other grains and distilled by stainless pot still mainly in Kyushu, south Japan. Some Shochu distilleries are exporting cask aged Shochu as rice whisky to US market.
1823 Fukano Shuzo
2003? Rice whisky distillation
Fukano is one of major rice whisky brand in US. It is located at Kuma area which is mot famous rice Shochu (Traditional Japanese spirit) production area.
1872 Ohishi Shuzo
2004? Rice whisky distillation
Ohishi is one of major rice whisky brand in US. It is located at Kuma area which is mot famous rice Shochu (Traditional Japanese spirit) production area.
1912 Joraku Shuzo
2017? Rice whisky distillation
Juraku Shuzo is producing rice whisky for Kikori brand in US. It is located at Kuma area which is mot famous rice Shochu (Traditional Japanese spirit) production area.
1894 Toyonaga Shuzo
2012? Rice whisky distillation
Toyonaga Shuzo is producing rice whisky for Kangakoi brand of Aiko import in US. It is located at Kuma area which is mot famous rice Shochu (Traditional Japanese spirit) production area.
1818 Kitaya
2008? Barley whisky distillation
Kitaya is producing barley whisky with brand name Yame. They developed vaccum distillation pot still which enable clear and smooth spirit.
They took 3 years to develop it and they released 1st Shochu made by vaccum distillaiton. They didn't take patent and opened it for others therefor many Shochu distilleries installed vaccum distillation pot still and it opened Shochu boom in 1980s
3B. RICE WHISKY BY AWAMORI DISTILLERIES
Awamori is regional traditional spirits made from rice in Okinawa islands. Some Awamori distilleries are exporting cask aged Awamori to US as rice whisky.
In fact, Awamori has color less requirement by Japan liquor tax law so if it gets too much brown color by long years cask aging, distillery can label as just liquor instead of Awamori. However they can label as whisky in USA because US law doesn't limit mqshing enzyme to malt and Koji is also allowed for whisky.
They are using stainless pot still.
1846 Shinzato Shuzo
2011? Rice whisky distillation
They are providing Rice whiksy to USA with Kujira brand for Lavax. According to aged statement on these bottles, they might had started whisky distillation in 2011 however it could be mashing by Koji instead of malt and distillation by stainless pot still instead of copper one as same as local rice spririts Awamori.
1952 Kumesen Shuzo
1996? Rice whisky distillation
They are providing Rice whiksy to USA with Kujira brand for Lavax corporation and Meiyo brand and Makoto brand for Aiko import. According to aged statement on these bottles, they might had started whisky distillation in 1996 however it could be mashing by Koji instead of malt and distillation by stainless pot still instead of copper one as same as local rice spririts Awamori.
1883 Masahiro Shuzo
1989? Rice whisky distillation
They are providing Rice whiksy to USA with Kujira brand for Lavax. According to aged statement on these bottles, they might had started whisky distillation in 1989 however it could be mashing by Koji instead of malt and distillation by stainless pot still instead of copper one as same as local rice spririts Awamori.