Comparative shochu evidence, not direct bourbon validation. Differing ethanol strengths confound sulfur comparisons; isolated concentration effects are not consumer dosing advice.
Chapter by Moda, Sugimoto and Wanikawa. Entire chapter reviewed: supplied PDF 242–286. Key passages: PDF 269–278.
Koji and precursor transformations can produce aroma compounds through routes other than cask extraction. The chapter describes ferulic-acid to 4-vinylguaiacol to vanillin pathways. Blind raw-material identification and chemical comparisons have limits; an aroma is not unique proof of its production origin.
286
242
Chapter 7 — Shochu
Paraphrase checked against the supplied chapter, including its image-based material. Verified means faithful source representation, not independent verification of all source claims. PDF page positions, not print pagination.
Evidence is paraphrased, not quoted. Source-faithfulness is verified; flagged source claims remain qualified.
Evidence
Koji and precursor transformations can produce aroma compounds through routes other than cask extraction. The chapter describes ferulic-acid to 4-vinylguaiacol to vanillin pathways. Blind raw-material identification and chemical comparisons have limits; an aroma is not unique proof of its production origin.
Location and context
Moda, Sugimoto and Wanikawa, chapter 7, Shochu. Supplied PDF 242–286; key passages PDF 269–278. Original print pagination differs.
No access
Annotation
Comparative shochu evidence, not direct bourbon validation. Differing ethanol strengths confound sulfur comparisons; isolated concentration effects are not consumer dosing advice.