Why does Tohoku Soju taste so strong?

It has to do with the brewing method.

Tohoku shochu is made by fermenting and distilling grains such as rice, sorghum or wheat. During the fermentation process, the koji bacteria required for brewing Tohoku shochu contain a variety of microorganisms, including yeast, lactic acid bacteria, and cellulose-decomposing bacteria.

etc., they will cause different flavors such as tofu aroma or odor, and the fermentation flavor may be classified as koji flavor. If the brewing process is not well controlled and the microorganisms multiply too much or too little, it will lead to excessive or too strong koji flavor.

Not enough, so the great taste of Tohoku Shochu koji has something to do with the brewing method.

The original meaning of wine refers to an ethanol-containing beverage made by fermenting starchy or sugar-containing substances such as grains and fruits. It can also be extended to a verb to refer to drinking.