When you browse the menu at your favorite. (two-storied distilling appliance with a pipe). 8. As the two beverages are made from different things, they come with different aromas. He has a background in F&B industry and also experience of running his own Japanese restaurant in Tokyo for over 10 years. It is usually consumed neat, and its alcohol content varies from about 16.8% to 53% alcohol by volume (ABV). Soju is a clear, colorless distilled beverage of Korean origin. As such, a sweet potato shochu will taste very different from a rice shochu. 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. Then the whole solution is converted into sugar with the help of koji fungi which is added at a later stage. In Korea, it’s not unusual to drink soju alongside different types of street food, from fish and rice cakes to grilled pork. 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. What English speaking countries refer to as sake, is in fact termed nihonshu in Japanese. Soju is traditionally made by distilling alcohol from fermented grains, especially rice. Sake is less acidic than wine and has little astringent taste, so it goes well with a variety of dishes, especially fish. More importantly, the alcoholic beverage has been around since 712 A.D. Main Differences Between Soju vs Sake. Haruto Suzuki is a senior food and drinks blogger at Question Japan. According to Yukari Sakamoto, sommelier, certified shochu advisor, and author of “Food Sake Tokyo,” shochu flavor and quality can vary greatly. Having discussed the drink features in general, let’s dissect the soju vs sake features: Without anything added, soju has a very crisp taste. 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. Meanwhile, the alcohol content of Soju is higher, about 20-40%. During this time, Chojyo's taste will always change for good taste. Sake vs Soju: Which have higher alcohol content? Similarly, a sake’s flavor and aroma profiles are heavily influenced by the rice they use: type, quality, and amount of polish. UNDILUTED SAKE CONTAINS 18%–20% ABV. Sake and Shochu are still popular in Japan even to this day Today, let's look into the characteristics of the two most famous alcoholic drinks from Japan and their differences. You would be mixing wine with a distilled liquor. 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. Like vodka there is good Soju and bad Soju. Sake Vs Shochu; History of Alcoholic Beverage. Top-quality shochu, called honkaku shochu, is single-distilled, allowing it to retain the flavors of its base ingredient. Soju Flavours. Due to the geographical position and cultural similarities, sake and soju seem to bear much resemblance in the eye of foreigners. The Differences Between Soju, Shochu, and Sake, Explained- It's no secret that Asian spirits are on the rise. While most mid-range brands have a clean, mild taste rounded out with sweeteners and flavorings, commercial soju doesn’t provide a particularly complex taste experience. While the English-speaking world refer to it as sake, the Japanese call it Nihonshu. If you are a fan of Korean drama, you must have heard of Soju – a very famous drink. SAKE AND SOJU Presented by : Saptashwa Rit ( IIHM14KOL221) Rahul Patel (IIHM14KOL217) Debjani Chakraborty (IIHM14KOL251) 2. Take a quick glance at Japanese recipes, you’ll find two Japanese pantry staples that are indispensable amongst them – sake and mirin.From teriyaki chicken to chawanmushi to sukiyaki, sake and mirin are often used together in making these delicious Japanese … Required fields are marked *. Soju vs Sake are two drinks that respectively represent Korean and Japanese drinks. Soju is also made from rice fermenting sediments, but it is made by distilling liquor from rice sediment's spirits. Soju has 2x the alcohol content and has a much more powerful "bite" to it. Therefore, premium ingredients are an absolute must. As mentioned in the table above, Sake has an alcohol content of around 18-20% and tastes more like beer than wine. Hot sake is commonly drunk in winter and high-quality Sake shouldn’t be heated since it will change the aromas and flavors. Shochu is the most popular spirit in its homeland of Japan, and it’s,  making a splash stateside in Highball variations and posh. 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. 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. However, in the 900s and about 500 years later, the center of production was taken over by temples, and shrines. Soju tastes pretty much like diluted Vodka, while Sake’s flavors vary from sweetness, umami, saltiness, sourness to bitterness. Sake is an alcoholic beverage from Japan, whereas, soju is an alcoholic beverage from Korea. Sake has more in common with beer than any other alcoholic beverage. Drinking sake can reduce your cancer risk thanks to the richness in amino acids. Although native to Japan, Sake is now being. Soju is the top-selling liquor by volume in the world, but it’s not legally considered a spirit everywhere. Soju is consumed cold and sake is often warmed. It is similar to the difference between wine and brandy. "Taste wise, there's really not all that much," Lee says. However, you had better consume it as soon as possible, as the flavor may go vinegary in the aged Soju. For example, it doesn’t have the subtle umami flavor of sake, which people either like or find off-putting. To enjoy the best flavor, wine experts recommend you should drink the product within a year or less. Both soju and shochu are meant for sipping , and their mild alcohol strength (usually around 20-30 percent) makes it easy to drink a bottle in one sitting with a few friends. The beauty of soju is its slightly sweet flavor, which makes it an ideal partner for spicy Korean barbecue or anything that contains kimchi. 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. Shochu and sake both use high quality ingredients in their production. If alcohol is added to boost ABV, that’s honjozo sake. In the Heian period, the government took sole responsibility for production. © 2020 Naija Wine Lovers. Shochu originated in Japan at least 500 years ago. As a result, sojus vary in aroma and flavor. Furthermore, Sake has been used as a skin toner in Japan for many centuries, thanks to its skin whitening and moisturizing elements.Â, Meanwhile, drinking Soju can help cure coughing, reduce inflammation, swell and relieve pain, improve ear health, excretory system and digestive system.Â. Sake is made with rice, water and koji mould. 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. 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. 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. Originated from Japan way back in the 700s. A lot similar to shochu, Korean soju is consumed in two ways: straightaway along with food, just like wine, and mixed in cocktails. Soju is a communal drink, you never serve your own soju. Jinro, Chum-Churum, Joeunday Soju, Chamisul, and Cham. It’s no secret that Asian spirits are on the rise. The origin of soju dates back to the 13th century, when the, distilling technique was introduced to the Korean Peninsula during the, who had acquired the technique of distilling. You can learn more about sake styles here. Sake is brewed, not distilled (and by the way, it should not be called a “rice wine” either; wine requires grapes or at the very least fermented fruit juice). All rice grains are polished about 10 percent before they reach a sake brewery. as Soju is a communal drink, you never serve your own soju. Moreover, peptides in Sake can help build muscle, burn fat, enhance athletic performance and prevent high blood pressure or even Alzheimer’s disease. This fortified wine is a good replacement when it comes to cooking, as it is light in … Sake is best-served room temperature. If you can control your wine intake, it can do wonders to your health. They include barley a… If you’re seeking a spirit to pair with your Korean barbecue, you’ll find nothing more suitable. Most brands of … The biggest difference is how the two are made: Sake is fermented and brewed like beer and soju is distilled like vodka. It’s worldwide favorite for its flavor and versatility. Shochu is similar to soju, but like sake, it originated in Japan. It is usually clear and still, but unfiltered sake is milky white, and some sakes are carbonated. On the other hand, Sake production is quite different from that of Soju. It is a Korean traditional alcoholic beverage that was made from various grains, such as rice, wheat or barley. If you are a fan of Korean drama, you must have heard of Soju – a very famous drink. In the past, Sake was monopolized by Japan. A Sake beverage generally has a mild and soft aroma when compared to Soju which has a distinct aroma of the base materials used. Sake is often served in sake glass (110 or 60 ml) or in a sake cup named sazazuki. The probable origin of … In Korea, it’s not unusual to drink soju alongside different types of street food, from fish and rice cakes to grilled pork. Besides worldwide favorable wines like red wine, Vodka, Whisky or Champanage, Asian countries have introduced. So if you want to discover Japan through its unique traditional cuisine, Haruto Suzuki’s blog will be a great source of information for you. Meanwhile, sake continues to gain popularity, with U.S. sales increasing annually since the 1990s. His restaurants serve about a half-dozen different bottles of soju. The sake rice is called akamai, which are large grains, low protein content and high solubility during the brewing process. Honkaku, or “genuine,” shochu like Nankai is single-distilled and draws flavor directly from the source grains. In the last stage, this sugar is allowed to be fermented with the aid of yeast to give it the taste it has. 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%. The favorite drink among the Japanese even until now are sake and shochu. Then the whole solution is converted into sugar with the help of koji fungi which is added at a later stage. Soju has a higher alcohol content than sake. Sake, also spelled as saké or saki, is often called rice wine. In this article, our blog will provide basic information and answers to some frequently asked questions about these two wine types. 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. Moreover, as Soju is a communal drink, you never serve your own soju. Your email address will not be published. Hence, soju you find today vary in terms of taste and aroma. Unlike Sake, Soju is clear in color. As mentioned in the table above, Sake has an alcohol content of around 18-20% and tastes more like beer than wine. Soju has a much stronger aroma than sake. Sake has a mild and flowery aroma. In short, sake brewing process includes two phases: saccharification and alcohol fermentation. Soju is made with rice as well as ingredients like sweet potatoes and barley. And there are MANY different kings of Soju. Although it has some similarities, there are some glaring differences: In addition to rice, soju is often made from ingredients like sweet potatoes and barley which results in a stronger aroma than sake. Therefore, he has a great knowledge of Japanese cuisine. Read on to learn more about sake and mirin, the two essential condiments used in Japanese cuisine. In this process, the rice which is used is milled properly, so the sake has a lot of starch in it. The first sake production dates back to the Nara period between 710 and 794 when China brewing technique was introduced to Japan. As it has been mentioned earlier, Soju was initially made with various grains. Otherwise the process for making them is markedly similar. As mentioned in the table above, Sake has an alcohol content of around. Soju is a clear, colorless distilled beverage of Korean origin. In Japan, sake is a generalized term referring to any and all alcoholic beverages. the rice which is used is milled properly, so the sake has a lot of starch in it. In sake’s case, it is then fermented a second time with koji mold. Soju is the Korean alcoholic beverage made popular at Korean barbecue restaurants and has been the top-selling distilled spirit in the world for a decade. The process is carried out in a proper way because this is the main reason people like to enjoy the drink, which is the taste. Sake is often served in sake glass (110 or 60 ml) or in a sake cup named sazazuki. Here’s a breakdown of all the differences among sake, soju, and shochu. Developed by adding water with rice and adding wheat or barley in the mixture. Sake is a brewed beverage made from rice that, like beer and wine, has been fermented and aged. It has been originated from South Korea and is famous among people of the country and world across. Soju should not be confused with two other types of rice-based spirits, sake and shochu. If you’re seeking a spirit to pair with your Korean barbecue, you’ll find nothing more suitable. This is a drink which has originated from Japan and is famous for its taste in the country and nearby regions. he distilleries at that time were focused around the city of Gaegyeong. Commonly called “Rice wine”. Soju is never served hot like sake. However, in the 900s and about 500 years later, the center of production was taken over by temples, and shrines. Its taste is comparable to vodka, though often slightly sweeter due to sugars added in the manufacturing process, and more commonly consumed neat. Also Soju tends to have sugar added back in after fermentation. Dry Sherry. 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. It shares certain characteristics with soju, including a similarly low ABV (between 25 and 30 percent ABV on average) and pronunciation. Your email address will not be published. When you browse the menu at your favorite Korean restaurant, you’ll be likely to see Soju. Store bought soju is diluted and the closes thing to it would be vodka. IT'S MADE IN A FASHION SIMILAR TO BEER BUT USES RICE IN PLACE OF BARLEY. Sake is a Japanese rice wine made by fermenting rice. Does Soju taste like Sake? 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. 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. From the alcoholic content, some Soju may have higher alcohol content than Sake. , you’ll be likely to see Soju. As mentioned earlier, sake is manufactured from rice, but not every rice can be used to make Sake. Soju is a milder version of vodka. 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. For some consumers, however, questions cloud these categories. In short, sake brewing process includes two phases: saccharification and alcohol fermentation. Sake and Soju are both alcoholic beverages. Sake is a drink which has originated from Japan and is famous for its taste in the country and nearby regions. The modern Soju is the direct root of Andong Soju from Andong city where Yuan Mongol’s logistic based was located. their own types of wine which have become famous not only in those countries but also in other parts of the world. Meanwhile, drinking Soju can help cure coughing, reduce inflammation, swell and relieve pain, improve ear health, excretory system and digestive system.Â, Traditional Japanese Food: The Best Dishes You Must Try, Nishiki Market In Kyoto – All You Should Know. I want to taste … All this and more make this drink a must-try. Sake is 1/3 lower in acidity than wine, which means that you won't get that awful "sour stomach" or reflux after enjoying a glass. It is a Korean traditional alcoholic beverage that was made from various grains, such as rice, wheat or barley. Will keep for 1 to 2 years in the country and nearby.! And cultural similarities, sake was monopolized by Japan produced in many places outside Japan, whereas, soju a! 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