Potatoes are the ingredients for vodka !? ~ World Sake Encyclopedia ~

What is the secret behind the clear flavor of voca

Cocktail with vodka, screwdrivers

Voca is a type of brandy (distilled wine) and is produced in many different countries such as Scandinavia and Central Europe, mainly in Eastern Europe such as Russia. It is tasteless by itself and almost tasteless, odorless except for the composition of ethanol. A mellow throat with no routine is one of the reasons why it is often used for cocktails.

Originally in Russia, the distilled wine was called “Zhiznennia Voda”, a Russian word meaning “water of life”. In fact, the name “vodka” is also derived from this word, and it is said that it was called “vodka”, which is the nickname of “voda”. There are many theories about the origin of such voca. It is said that the honey wine, which has been drunk in Russia since the 12th century, is the source of vodka, but it seems history is clearly unclear.

Voca, the “water of life” provides energy for people. Raw materials are grains like barley, wheat and corn. In addition to grains, potatoes and other potatoes are also frequently used. By saccharification and fermentation of these raw materials, distilling and filtering them, clear vodka is finished. Shirakaba activated carbon is often used in this filtration process. Precise filtration using this activated carbon produces a mellow and refreshing taste.

“Water of Life” born in Scandinavia is made from potatoes !?

By the way, potatoes came out as an ingredient for vodka, but in fact, in Scandinavia, a wine called “Aquabit” made from potatoes is often drunk. Aquabit is derived from the Latin word “aquavite,” which means “water of life.” Although it differs from country to country, the meaning remains the same as voca … This involves both types of distilled alcohol. The wine distilled by the distillation technology traditionally introduced by medieval alchemists spread as “water of life” in many places, and translated into each language and became familiar.

Some aquabits have a slightly unique potato flavor, while others are soft and easy to drink, with a taste similar to vodka. Born in Scandinavia, it’s perfect for sea herring and cheese dishes. It goes well with seafood, so you should drink it with sushi.

In Scandinavia, potatoes are not only processed into wine, but are also frequently used in cooking. Especially in Sweden, it is popularly used as a main food and as such is eaten, boiled or ground into gratin. In Scandinavia, where it is difficult to eat fresh vegetables due to long winters, potatoes are well preserved and have a lot of useful energy.

Found in the northern country! Potato wine is also available in Japan

In Scandinavia, potatoes were very popular for sake making and cooking, but they were only used as a food in Japan in the late Edo period. Also, since the ingredient for the classic potato-based “Imo Shochu” is sweet potato, some people might wonder, “Maybe there’s no potato wine in Japan?”

It is true that potato wine is not popular in Japan, but in fact, “potato shochu” is mainly produced in Hokkaido.
The first potato shochu in Japan was developed at the Kiyosato Shochu Brewery in Kiyosato-cho, Shari-gun, Hokkaido. From the voice “Let’s develop a special product representing Kiyosato Town”, we began experimental production of shochu using potatoes grown in the northern lands. And Japan’s first potato shochu is introduced. Today, other sake mills also produce shochu using potatoes from Hokkaido.
The mellow and sweet taste is not only loved by locals but also by tourists. Why don’t you try it when visiting Hokkaido?

There is a wide variety of distilled spirits, including whiskey and spirits, in addition to voca, aquabit and shochu featured here. If you look at what kind of raw material is made from each one, it looks like you will discover something new.

Western Sake Terminology[Spirit]: Japan Western Brewery Association Sake Stories (PDF): Kiyosato Shochu Brewery Kiyosato Institute

The above information is current as of June 21, 2018.