The author drank "Coffee Shochu with Milk" at a cafe and was fascinated by its taste. Moreover, when I learned that making "coffee shochu" was easy, I decided to give it a try.
This article describes the process of making homemade "coffee shochu. For the quantity, etc., I refer to the page "Coffee Shochu" of UCC.
Ingredients: Shochu (500cc), coffee beans (50g (1.76oz))
I chose "Iichiko" for shochu!
How to make:1. put coffee beans and shochu in a sterilized boiling bottle.
2. soak for 5 days to 1 week!
According to the UCC page mentioned above, after a week, the ingredients of the beans will no longer appear in the liquid. The author also checked every day and saw no change in color after about the 5th day.
Now, when I open the lid after a week... Oh, the smell of coffee fills the jar! Is this promising?
The smell of coffee wafts through the air.
Drinking it on the rocks, I found the coffee aroma and bittersweet flavor. It also has a smoky flavor derived from roasted beans, giving it more of a whiskey-like impression than a shochu. You can drink it as it is, but we recommend drinking it with milk! It does not have the sweetness of Kalua milk, and it also has a refreshing taste that goes softly through the mouth, so even those who do not have a sweet tooth can enjoy drinking it.
It tastes even better when mixed with milk!
Coffee shochu can be made with a few ingredients and in a short time. Why not add it to your home drinking lineup?