CRAFT — 蒸留
Heat, copper and steam draw spirit and aroma from the mash.
Photo: Mackmyra Svensk Whisky AB / CC BY-SA 2.0
01
Pot (batch) distillation
The mash is heated in a still and the vapour condensed, one batch at a time — a method that tends to retain the ingredient's aromas. Honkaku shochu and awamori are distilled in pot stills.
02
Continuous distillation
Distillation repeats continuously inside a column, efficiently producing high-purity spirit. It is used for grain whisky, among others.
03
As a distilled spirit
Once distilled, the result is a spirit — whisky, shochu, awamori. The process differs fundamentally from that of brewed drinks.
APPLIES TO
SOURCES
- 1日本の酒・本格焼酎と泡盛日本酒造組合中央会 Japan Sake and Shochu Makers Association · Industry body · accessed 2026-09-26
PHOTO CREDITS
All image credits →- 1Copper still detail — Mackmyra Svensk Whisky AB · CC BY-SA 2.0 · Wikimedia Commons