The beauty of soju is its slightly sweet flavor, which makes it an ideal partner for spicy Korean barbecue or anything that contains kimchi. With an opened sake bottle, it will keep for 1 to 2 years in the fridge. Now you’ve found out the answers to the questions “What is sake?”, “What is Soju?” and “How are they different ?”. The subtleties of the taste will vary from one distiller to the next. Interestingly enough, soju tends to run a LOT cheaper than sake. This is a drink which has originated from Japan and is famous for its taste in the country and nearby regions. When Sake is just made from rice, Soju is made from rice, barley, and sweet potatoes. Originated from South Korea in the 13th century. All right reserved. In Japan, sake is a generalized term referring to any and all alcoholic beverages. Moreover. 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 and Soju are both alcoholic beverages. As mentioned in the table above, Sake has an alcohol content of around. 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. It is usually consumed neat, and its alcohol content varies from about 16.8% to 53% alcohol by volume (ABV). Sake is a drink which has originated from Japan and is famous for its taste in the country and nearby regions. 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 … Due to the geographical position and cultural similarities, sake and soju seem to bear much resemblance in the eye of foreigners. To enjoy the best flavor, wine experts recommend you should drink the product within a year or less. It is a Korean traditional alcoholic beverage that was made from various grains, such as rice, wheat or barley. Just like its rival, Sake is solely made from rice that has been polished to remove the bran. Soju Flavours. Top-quality shochu, called honkaku shochu, is single-distilled, allowing it to retain the flavors of its base ingredient. 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. Soju has a higher alcohol content than sake. Read on to learn more about sake and mirin, the two essential condiments used in Japanese cuisine. This can be termed as the main competitor of the Japanese drink, Sake and is known as Soju. He has a background in F&B industry and also experience of running his own Japanese restaurant in Tokyo for over 10 years. Meanwhile, sake continues to gain popularity, with U.S. sales increasing annually since the 1990s. Below is a comparison table and some additional information about two national types of wine. In Korea, it’s not unusual to drink soju alongside different types of street food, from fish and rice cakes to grilled pork. You can learn more about sake styles here. Originated from Japan way back in the 700s. Soju can be kept up to 10 years or even longer, as its expiration date has never been confirmed in any document. From soju’s scent, you can tell what ingredients were used to make it. produced in many places outside Japan, such as in China, Southeast Asia, South America, North America, and Australia. What English speaking countries refer to as sake, is in fact termed nihonshu in Japanese. The Differences Between Soju, Shochu, and Sake, Explained- It's no secret that Asian spirits are on the rise. 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. Soju has 2x the alcohol content and has a much more powerful "bite" to it. It’s no secret that Asian spirits are on the rise. For example, it doesn’t have the subtle umami flavor of sake, which people either like or find off-putting. Commonly called “Rice wine”. 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. As such, a sweet potato shochu will taste very different from a rice shochu. Sake and soju 1. Finally, though Americans are often taught or tempted to pair their sake with sushi — or, shudder, as part of a sake bomb — neither practice is common in Japan. 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). Here’s a breakdown of all the differences among sake, soju, and shochu. Hot sake is commonly drunk in winter and high-quality Sake shouldn’t be heated since it will change the aromas and flavors. 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. Unlike Soju, Sake is called “wine”, but treated as beer. 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. Sake is less acidic than wine and has little astringent taste, so it goes well with a variety of dishes, especially fish. Similarly, a sake’s flavor and aroma profiles are heavily influenced by the rice they use: type, quality, and amount of polish. Sake Vs Shochu; History of Alcoholic Beverage. Soju is the top-selling liquor by volume in the world, but it’s not legally considered a spirit everywhere. It can also be used as a substitute spirit in classic cocktails like the Martini or Negroni. Unlike Sake, Soju is clear in color. Sake is sometimes compared in taste to soju, a Korean-made clear, distilled drink. Although native to Japan, Sake is now being. Ginjo refers to sake whose rice grains are polished to 60 percent or less; and daiginjo, to 50 percent or less. Sake has a mild and flowery aroma. 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 is often served in sake glass (110 or 60 ml) or in a sake cup named sazazuki. Soju is made with rice as well as ingredients like sweet potatoes and barley. "Taste wise, there's really not all that much," Lee says. Like wine, soju is meant to be consumed with food, and vice versa. 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. Soju is a clear spirit that originated in Korea. The biggest difference is how the two are made: Sake is fermented and brewed like beer and soju is distilled like vodka. Haruto Suzuki is a senior food and drinks blogger at Question Japan. 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%. During this time, Chojyo's taste will always change for good taste. As mentioned in the table above, Sake has an alcohol content of around 18-20% and tastes more like beer than wine. 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. Soju has a much stronger aroma than sake. 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. Shochu is the most popular spirit in its homeland of Japan, and it’s,  making a splash stateside in Highball variations and posh. In short, sake brewing process includes two phases: saccharification and alcohol fermentation. 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. 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. Its taste is comparable to vodka, though often slightly sweeter due to sugars added in the manufacturing process, and more commonly consumed neat. Like vodka there is good Soju and bad Soju. Sake typically has a lower alcohol content than soju. Soju is a milder version of vodka. But unlike Brandy, soju is a chemical distillation method, which can be made cheap or conversely made very high quality in traditional distillation methods. Sake is a Japanese rice wine made by fermenting rice. It is usually clear and still, but unfiltered sake is milky white, and some sakes are carbonated. It can also be served cold or warm, though the latter is often reserved for cheaper, less refined sake. Soju is traditionally made by distilling alcohol from fermented grains, especially rice. 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. However, in the 900s and about 500 years later, the center of production was taken over by temples, and shrines. As mentioned in the table above, Sake has an alcohol content of around 18-20% and tastes more like beer than wine. Sake is often served in sake glass (110 or 60 ml) or in a sake cup named sazazuki. His restaurants serve about a half-dozen different bottles of soju. Soju is also made from rice fermenting sediments, but it is made by distilling liquor from rice sediment's spirits. Now, let’s compare Sake vs Soju. Multi, patent-distilled Shochu is higher in alcohol content, is cheaper and less flavoursome and is normally used as a base for cocktails. Just like its rival, Sake is solely made from rice that has been polished to remove the bran. The first sake production dates back to the Nara period between 710 and 794 when China brewing technique was introduced to Japan. 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'S MADE IN A FASHION SIMILAR TO BEER BUT USES RICE IN PLACE OF BARLEY. Sake is an alcoholic beverage from Japan, whereas, soju is an alcoholic beverage from Korea. In the last stage, this sugar is allowed to be fermented with the aid of yeast to give it the taste it has. Shochu originated in Japan at least 500 years ago. Soju has higher alcohol content, ranging from 16 to 53%. 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. Soju is consumed cold and sake is often warmed. As mentioned earlier, sake is manufactured from rice, but not every rice can be used to make Sake. 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. However, in the 900s and about 500 years later, the center of production was taken over by temples, and shrines. Does Soju taste like Sake? Dry Sherry. The first sake production dates back to the Nara period between 710 and 794 when China brewing technique was introduced to Japan. Sake is made with rice, water and koji mould. The sake rice is called akamai, which are large grains, low protein content and high solubility during the brewing process. Soju tastes pretty much like diluted Vodka, while Sake’s flavors vary from sweetness, umami, saltiness, sourness to bitterness. © 2020 Naija Wine Lovers. 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