Hashira shochu (shochu added to moromi)

Hashira shochu (柱焼酎) refers to a technique in sake brewing in which shochu is added to the moromi (fermentation mash) at the final stage of fermentation, or mixed into freshly pressed sake. The method began in Itami in the early Edo period and spread to other regions. It came to be incorporated into certain brewing processes, particularly the production of morohaku (sake made with polished rice for both koji and steamed rice). Sake brewing manuals from the Edo period record the teaching that "adding a small amount of shochu to the moromi gives the sake a firmer flavor and aroma, and makes it less prone to hiochi (spoilage by lactic acid bacteria) or souring." Sake brewing is a delicate process that relies on invisible microorganisms, and it was not uncommon for harmful microorganisms to enter during fermentation and spoil the moromi, a failure known as fuzo (spoiled batch). For this reason, it was discovered in the Edo period that adding high-alcohol shochu made the moromi less likely to spoil. This is the origin of the name hashira shochu, and it was in effect the prototype of alcohol addition. The original purpose was mainly preservation, but alcohol addition is still used in sake brewing today. Hashira shochu also played an important role in the production of Itami sake shipped to Edo during the Edo period, and the technique has continued to be regarded as important to the present day.