As a result, sojus vary in aroma and flavor. As mentioned in the table above, Sake has an alcohol content of around 18-20% and tastes more like beer than wine. Read on to learn more about sake and mirin, the two essential condiments used in Japanese cuisine. This is a drink which has originated from Japan and is famous for its taste in the country and nearby regions. If you are a fan of Korean drama, you must have heard of Soju – a very famous drink. Shochu is similar to soju, but like sake, it originated in Japan. Prepared by milling rice to convert it into starch and then adding fungus to turn into sugar and then adding yeast to produce liquid form. When you browse the menu at your favorite. Moreover, as Soju is a communal drink, you never serve your own soju. His restaurants serve about a half-dozen different bottles of soju. Originated from South Korea in the 13th century. The distilleries at that time were focused around the city of Gaegyeong. The making of sake vs. soju Shutterstock The creation of sake is a complex process that starts with harvesting, polishing, washing, soaking, and steaming rice, then introducing a fungus called koji as well as yeast, followed by fermentation, filtering, and usually pasteurizing (via Sake Experience Japan ). Your email address will not be published. In the last stage, this sugar is allowed to be fermented with the aid of yeast to give it the taste it has. Jinro, Chum-Churum, Joeunday Soju, Chamisul, and Cham. Meanwhile, the alcohol content of Soju is higher, about 20-40%. Let’s get this out of the way: Sake is not rice wine. The subtleties of the taste will vary from one distiller to the next. Soju is traditionally made by distilling alcohol from fermented grains, especially rice. As the two beverages are made from different things, they come with different aromas. In Japan, sake is a generalized term referring to any and all alcoholic beverages. More often than not when I introduce Americans to shochu, they almost invariably think I said soju, and unless they're indiscriminate drinkers they're not that interested in trying "soju" again. Therefore, premium ingredients are an absolute must. Sake Vs Shochu; History of Alcoholic Beverage. Soju is a milder version of vodka. Here’s a breakdown of all the differences among sake, soju, and shochu. Just like its rival, Sake is solely made from rice that has been polished to remove the bran. You’ll often see these numbers on sake menus or on sake bottle labels. It was traditionally made with rice but, ever since distilling rice was banned during the Korean War, distillers have used other grains and starches, such as wheat, sweet potatoes, and even tapioca. IT'S MADE IN A FASHION SIMILAR TO BEER BUT USES RICE IN PLACE OF BARLEY. People often confuse shochu and soju, as they sound similar, are both lower alcohol Asian spirits, and both are meant to be enjoyed with food. Shochu is also most commonly made from sweet potato (imo-jochu), barley (mugi-jochu), or rice (kome-jochu). It is a Korean traditional alcoholic beverage that was made from various grains, such as rice, wheat or barley. However, in the 900s and about 500 years later, the center of production was taken over by temples, and shrines. Ginjo refers to sake whose rice grains are polished to 60 percent or less; and daiginjo, to 50 percent or less. Sake is commonly drunk neat, some people may prefer drinking it cold and some may heat it if first before drinking, depends on the drinker taste, the quality of sake as well as the season. the rice which is used is milled properly, so the sake has a lot of starch in it. It is something that resembles vodka, except a little softer. For example, it doesn’t have the subtle umami flavor of sake, which people either like or find off-putting. While the traditional version of the drink had an Alcohol by Volume (ABV) percentage of 45%, the various mixes available today range in ABV between 17 and 53%. In this article, our blog will provide basic information and answers to some frequently asked questions about these two wine types. Premium sake, like the kind made by TY KU, is virtually hangover-free, as the elements that cause hangovers are almost completely milled out during production. Soju has a higher alcohol content than sake. Sake is a drink which has originated from Japan and is famous for its taste in the country and nearby regions. Sake quality and cost are all about the level of polish or the amount the rice grains have been milled before brewing. Due to the geographical position and cultural similarities, sake and soju seem to bear much resemblance in the eye of foreigners. Soju is never served hot like sake. Although native to Japan, Sake is now being produced in many places outside Japan, such as in China, Southeast Asia, South America, North America, and Australia. It tries to be as crisp, clear, and pure like vodka with a less severe burn when it goes down the back of your throat. Then the whole solution is converted into sugar with the help of koji fungi which is added at a later stage. Now, let’s compare Sake vs Soju. As mentioned in the table above, Sake has an alcohol content of around. A Sake beverage generally has a mild and soft aroma when compared to Soju which has a distinct aroma of the base materials used. The beauty of soju is its slightly sweet flavor, which makes it an ideal partner for spicy Korean barbecue or anything that contains kimchi. Does Soju taste like Sake? His restaurants serve about a half-dozen different bottles of soju. The rice wine for distilled soju is usually fermented for about 15 days, and the distillation process involves boiling the filtered, mature rice wine in a sot (cauldron) topped with soju gori (two-storied distilling appliance with a pipe). It has a neutral flavor, like vodka, but half the alcohol content — it typically hovers between 20 and 34 percent ABV, compared to vodka’s 40 percent ABV. The probable origin of … Just like its rival, Sake is solely made from rice that has been polished to remove the bran. A lot similar to shochu, Korean soju is consumed in two ways: straightaway along with food, just like wine, and mixed in cocktails. The more polished the rice, the cleaner and more elegant the flavor, ranging from rich and nutty, to light and fruity. Haruto Suzuki is a senior food and drinks blogger at Question Japan. It has been originated from South Korea and is famous among people of the country and world across. Sake and Soju are both alcoholic beverages. In Korea, it’s not unusual to drink soju alongside different types of street food, from fish and rice cakes to grilled pork. Soju is a clear spirit that originated in Korea. Shochu is also most often consumed on the rocks, mixed with cold or hot water, or with fresh juice, which lowers the alcohol content even further to about 12 to 15 percent ABV, similar to a glass of wine. Sake typically has a lower alcohol content than soju. Soju is a clear spirit from Korea and is consistently one of, if not the most-consumed alcohol by volume year after year worldwide, although it’s dwarfed in popularity by Japanese sake and sochu. Japanese people always drink sake while dining because it can strike a balance, produce new taste, bring out hidden taste of the food and clean the palate. Developed by adding water with rice and adding wheat or barley in the mixture. To enjoy the best flavor, wine experts recommend you should drink the product within a year or less. New to Japanese cooking? In this process, the rice which is used is milled properly, so the sake has a lot of starch in it. It has a neutral flavor, like vodka, but half the alcohol content — i… The beauty of soju is its slightly sweet flavor, which makes it an ideal partner for spicy Korean barbecue or anything that contains kimchi. It was traditionally made with rice but, ever since distilling rice was banned during the Korean War, distillers have used other grains and starches, such as wheat, sweet potatoes, and even tapioca. Soju has higher alcohol content, ranging from 16 to 53%. The effect would be like mixing wine with brandy. Moreover, peptides in Sake can help build muscle, burn fat, enhance athletic performance and prevent high blood pressure or even Alzheimer’s disease. It is usually clear and still, but unfiltered sake is milky white, and some sakes are carbonated. Like wine, soju is meant to be consumed with food, and vice versa. Soju is consumed cold and sake is often warmed. Soju can be kept up to 10 years or even longer, as its expiration date has never been confirmed in any document. Store bought soju is diluted and the closes thing to it would be vodka. Originated from Japan way back in the 700s. Save my name, email, and website in this browser for the next time I comment. Besides worldwide favorable wines like red wine, Vodka, Whisky or Champanage, Asian countries have introduced. Shochu originated in Japan at least 500 years ago. S. ake is commonly drunk neat, some people may prefer drinking it cold and some may heat it if first before drinking, depends on the drinker taste, the quality of sake as well as the season. It is usually consumed neat, and its alcohol content varies from about 16.8% to 53% alcohol by volume (ABV). When Sake is just made from rice, Soju is made from rice, barley, and sweet potatoes. Its taste is comparable to vodka, though often slightly sweeter due to sugars added in the manufacturing process, and more commonly consumed neat. The first sake production dates back to the Nara period between 710 and 794 when China brewing technique was introduced to Japan. Korea and Japan produce two other alcoholic beverages that are similar as well. There, it is seen more as a palate cleanser, best enjoyed between meals or on its own. In the past, Sake was monopolized by Japan. Soju is also made from rice fermenting sediments, but it is made by distilling liquor from rice sediment's spirits. In Korea, it’s not unusual to drink soju alongside different types of street food, from fish and rice cakes to grilled pork. Flavor-wise, sake can range from dry to sweet, measured by the Sake Meter Value (SMV), a numerical scale ranging from -15 to +15, with dryness increasing with the number. In sake’s case, it is then fermented a second time with koji mold. Soju has a taste which is similar to the most rice based ones, but the combination of it with other ingredients is the thing which makes it unique and favorable. More importantly, the alcoholic beverage has been around since 712 A.D. Main Differences Between Soju vs Sake. As a result, sojus vary in aroma and flavor.Soju is most often drunk straight with food, like wine, but is also used in cocktails, like a spirit. However, you had better consume it as soon as possible, as the flavor may go vinegary in the aged Soju. Sake has a mild and flowery aroma. In New York and California, for example, soju no more than 24 percent alcohol by volume can be sold under a beer and wine license, which is cheaper and easier for restaurants to acquire than a liquor license. Soju (/ ˈ s oʊ dʒ uː /; from Korean: 소주; 燒酒) is a clear, colorless distilled alcoholic beverage of Korean origin. If you’re seeking a spirit to pair with your Korean barbecue, you’ll find nothing more suitable. The favorite drink among the Japanese even until now are sake and shochu. Now you’ve found out the answers to the questions “What is sake?”, “What is Soju?” and “How are they different ?”. As mentioned in the table above, Sake has an alcohol content of around 18-20% and tastes more like beer than wine. produced in many places outside Japan, such as in China, Southeast Asia, South America, North America, and Australia. For the first drink, the older people will pour soju into a shot glass and hand it to you.  After the first drink, glasses are filled up whenever they’re empty, and people pass the bottle around the table. Form the production, Soju is distilled while Sake is not. It is a Korean traditional alcoholic beverage that was made from various grains, such as rice, wheat or barley. The sake rice is called akamai, which are large grains, low protein content and high solubility during the brewing process. Soju vs Sake: A Comprehensible Guide To 2 “National” Drinks, Wine is inevitably among the most favorite drinks in European countries but also Asian regions. What English speaking countries refer to as sake, is in fact termed nihonshu in Japanese. Dry Sherry. All right reserved. It typically runs with a 20-34 percent abv. Shochu is the most popular spirit in its homeland of Japan, and it's reportedly making a splash stateside in Highball variations and posh umami cocktails. If you want to know more information about Soju vs Sake, feel free to leave a comment below and then we will discuss further. And there are MANY different kings of Soju. Soju tastes pretty much like diluted Vodka, while Sake’s flavors vary from sweetness, umami, saltiness, sourness to bitterness. The first sake production dates back to the Nara period between 710 and 794 when China brewing technique was introduced to Japan. This can be termed as the main competitor of the Japanese drink, Sake and is known as Soju. Soju is often sweeter while sake is dry in comparison. As mentioned earlier, sake is manufactured from rice, but not every rice can be used to make Sake. 18-20% and tastes more like beer than wine. The Differences Between Soju, Shochu, and Sake, Explained- It's no secret that Asian spirits are on the rise. content so is closer to sochu than sake that way. Multi, patent-distilled Shochu is higher in alcohol content, is cheaper and less flavoursome and is normally used as a base for cocktails. During this time, Chojyo's taste will always change for good taste. The biggest difference is how the two are made: Sake is fermented and brewed like beer and soju is distilled like vodka. For some consumers, however, questions cloud these categories. Sake is often served in sake glass (110 or 60 ml) or in a sake cup named sazazuki. Hence, soju you find today vary in terms of taste and aroma. Besides worldwide favorable wines like red wine, Vodka, Whisky or Champanage, Asian countries have introduced their own types of wine which have become famous not only in those countries but also in other parts of the world. It is the distillation of rice which gives it the proper taste and has high amounts of alcohol added to the mixture which makes it one of the most famous drinks. Sake is an alcoholic beverage from Japan, whereas, soju is an alcoholic beverage from Korea. The origin of soju dates back to the 13th century, when the Levantine distilling technique was introduced to the Korean Peninsula during the Mongol invasions of Korea (1231–1259), by the Yuan Mongols who had acquired the technique of distilling arak from the Persians during their invasions of the Levant, Anatolia, and Persia. is a clear, colorless distilled beverage of. (two-storied distilling appliance with a pipe). Sake vs Soju: Which have higher alcohol content? For many people, alcohol is a part of their daily life, it is a lifestyle, a beverage, and a tool to socialize while also can be categorized as a tranquilizer for some. SAKE SAKE (PRONOUNCED SAH-KEE) IS A JAPANESE WINE MADE FROM FERMENTED RICE. Then the whole solution is converted into sugar with the help of koji fungi which is added at a later stage. Required fields are marked *. The rice wine for distilled soju is usually fermented for about 15 days, and the distillation process involves boiling the filtered, mature rice wine in a. Hot sake is commonly drunk in winter and high-quality Sake shouldn’t be heated since it will change the aromas and flavors. Soju is the world's top-selling liquor by volume. This fortified wine is a good replacement when it comes to cooking, as it is light in … However, in the 900s and about 500 years later, the center of production was taken over by temples, and shrines. It’s worldwide favorite for its flavor and versatility. Hot sake is commonly drunk in winter and high-quality Sake shouldn’t be heated since it will change the aromas and flavors. Without anything added, soju has a very crisp taste. Considered as a rival of Soju in the Asian wine market is Sake. It is halfway from the light, smooth taste of Japanese sake and the strong deep taste of Chinese baijiu, Japan and China’s version of soju. Cheap soju would be like cheap vodka and good soju would be like good vodka. According to Yukari Sakamoto, sommelier, certified shochu advisor, and author of “Food Sake Tokyo,” shochu flavor and quality can vary greatly. However, due to the rice shortage in war, Korean people have to replace it with wheat, barley, sweet potatoes or tapioca, which then added with flavorings, sweeteners, as well as water. It’s no secret that Asian spirits are on the rise. Soju has 2x the alcohol content and has a much more powerful "bite" to it. You would be mixing wine with a distilled liquor. Sake, also spelled as saké or saki, is often called rice wine. From soju’s scent, you can tell what ingredients were used to make it. When you browse the menu at your favorite Korean restaurant, you’ll be likely to see Soju. Korean soju is made from potatoes (and a whole lotta chemicals) and is in some ways closer to vodka; Japanese sake is made from rice. What’s the difference between sake and shochu? Like vodka there is good Soju and bad Soju. In his book The Year of Drinking Adventurously: 52 Ways to Get Out of Your Comfort Zone, Jeff Cioletti breaks it down as follows: Sake brewed with rice polished to 70 percent its original size is generally referred to as either junmai or honjozo. Junmai means “pure,” and the alcohol content of these sakes comes solely from the fermentation of the rice. If you are a fan of Korean drama, you must have heard of Soju – a very famous drink. Sake is a Japanese rice wine made by fermenting rice. In this process. 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