However, you had better consume it as soon as possible, as the flavor may go vinegary in the aged Soju. Its taste is comparable to vodka, though often slightly sweeter due to sugars added in the manufacturing process, and more commonly consumed neat. 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. Like vodka there is good Soju and bad Soju. 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. As it has been mentioned earlier, Soju was initially made with various grains. 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. Shochu is the most popular spirit in its homeland of Japan, and it’s,  making a splash stateside in Highball variations and posh. Your email address will not be published. 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. Drinking sake can reduce your cancer risk thanks to the richness in amino acids. In this process. On the other hand, Sake production is quite different from that of Soju. The more polished the rice, the cleaner and more elegant the flavor, ranging from rich and nutty, to light and fruity. Sake vs Soju: Which have higher alcohol content? It can also be served cold or warm, though the latter is often reserved for cheaper, less refined sake. You’ll often see these numbers on sake menus or on sake bottle labels. The subtleties of the taste will vary from one distiller to the next. I want to taste … This can be termed as the main competitor of the Japanese drink, Sake and is known as Soju. What’s the difference between sake and shochu? His restaurants serve about a half-dozen different bottles of soju. You can keep an unopened bottle of sake from 6 to 10 years in the kitchen. Originated from Japan way back in the 700s. In the Heian period, the government took sole responsibility for production. 18-20% and tastes more like beer than wine. IT'S MADE IN A FASHION SIMILAR TO BEER BUT USES RICE IN PLACE OF BARLEY. 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. It is similar to the difference between wine and brandy. With an opened sake bottle, it will keep for 1 to 2 years in the fridge. Also Soju tends to have sugar added back in after fermentation. Soju (/ ˈ s oʊ dʒ uː /; from Korean: 소주; 燒酒) is a clear, colorless distilled alcoholic beverage of Korean origin. Sake is sometimes compared in taste to soju, a Korean-made clear, distilled drink. Sake is a drink which has originated from Japan and is famous for its taste in the country and nearby regions. Therefore, premium ingredients are an absolute must. Soju should not be confused with two other types of rice-based spirits, sake and shochu. Sake typically has a lower alcohol content than soju. It 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. 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. Meanwhile, sake continues to gain popularity, with U.S. sales increasing annually since the 1990s. Sake and Soju are both alcoholic beverages. 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. Dry Sherry. Soju tastes pretty much like diluted Vodka, while Sake’s flavors vary from sweetness, umami, saltiness, sourness to bitterness. As mentioned in the table above, Sake has an alcohol content of around 18-20% and tastes more like beer than wine. Soju is a clear, colorless distilled beverage of Korean origin. 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 is usually clear and still, but unfiltered sake is milky white, and some sakes are carbonated. The modern Soju is the direct root of Andong Soju from Andong city where Yuan Mongol’s logistic based was located. The beauty of soju is its slightly sweet flavor, which makes it an ideal partner for spicy Korean barbecue or anything that contains kimchi. 8. Sake is an alcoholic beverage from Japan, whereas, soju is an alcoholic beverage from Korea. 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. It’s worldwide favorite for its flavor and versatility. Soju has a much stronger aroma than sake. When you browse the menu at your favorite. Soju tastes pretty much like diluted Vodka, while Sake’s flavors vary from sweetness, umami, saltiness, sourness to bitterness. In short, sake brewing process includes two phases: saccharification and alcohol fermentation. More importantly, the alcoholic beverage has been around since 712 A.D. Main Differences Between Soju vs Sake. If you’re seeking a spirit to pair with your Korean barbecue, you’ll find nothing more suitable. Moreover. Now you’ve found out the answers to the questions “What is sake?”, “What is Soju?” and “How are they different ?”. In sake’s case, it is then fermented a second time with koji mold. It can also be used as a substitute spirit in classic cocktails like the Martini or Negroni. It has a neutral flavor, like vodka, but half the alcohol content — i… Store bought soju is diluted and the closes thing to it would be vodka. In Japan, sake is a generalized term referring to any and all alcoholic beverages. Soju has a higher alcohol content than sake. Like many Americans, I'd heard of Korean soju long before I'd heard of Japanese shochu. New to Japanese cooking? The sake rice is called akamai, which are large grains, low protein content and high solubility during the brewing process. Sake and soju 1. 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. Due to the geographical position and cultural similarities, sake and soju seem to bear much resemblance in the eye of foreigners. Soju is a clear spirit that originated in Korea. 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. Soju is often sweeter while sake is dry in comparison. he distilleries at that time were focused around the city of Gaegyeong. Moreover, as Soju is a communal drink, you never serve your own soju. 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. Does Soju taste like Sake? Sake is a brewed beverage made from rice that, like beer and wine, has been fermented and aged. Meanwhile, the alcohol content of Soju is higher, about 20-40%. And there are MANY different kings of Soju. If you want to know more information about Soju vs Sake, feel free to leave a comment below and then we will discuss further. Originated from South Korea in the 13th century. 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 ). Considered as a rival of Soju in the Asian wine market is Sake. 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. Below is a comparison table and some additional information about two national types of wine. Shochu and sake both use high quality ingredients in their production. Soju is traditionally made by distilling alcohol from fermented grains, especially rice. 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. From soju’s scent, you can tell what ingredients were used to make it. Full straight soju would be compatible to southern moonshine @ 200 proof. Having discussed the drink features in general, let’s dissect the soju vs sake features: The modern Soju is the direct root of Andong Soju from Andong city where Yuan Mongol’s logistic based was located. 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. Soju is most often drunk straight with food, like wine, but is also used in cocktails, like a spirit. If you are a fan of Korean drama, you must have heard of Soju – a very famous drink. Similarly, a sake’s flavor and aroma profiles are heavily influenced by the rice they use: type, quality, and amount of polish. Most brands of … Sake has more in common with beer than any other alcoholic beverage. Soju is a clear spirit that originated in Korea. As the two beverages are made from different things, they come with different aromas. 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. Wine is inevitably among the most favorite drinks in European countries but also Asian regions. Soju has 2x the alcohol content and has a much more powerful "bite" to it. Sake quality and cost are all about the level of polish or the amount the rice grains have been milled before brewing. Meanwhile, the alcohol content of Soju is higher, about 20-40%. 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%. As mentioned in the table above, Sake has an alcohol content of around 18-20% and tastes more like beer than wine. Junmai Daiginjō-shu, Daiginjō-shu, Tokubetsu Junmai-Shu, and Honjōzō-shu. Sake is often served in sake glass (110 or 60 ml) or in a sake cup named sazazuki. 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. 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. However, in the 900s and about 500 years later, the center of production was taken over by temples, and shrines. Both shochu and sake also use koji mold (Aspergillus oryzae) in the fermentat… It is a Korean traditional alcoholic beverage that was made from various grains, such as rice, wheat or barley. Sake is less acidic than wine and has little astringent taste, so it goes well with a variety of dishes, especially fish. Shochu is similar to soju, but like sake, it originated in Japan. 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 also made from rice fermenting sediments, but it is made by distilling liquor from rice sediment's spirits. Just like its rival, Sake is solely made from rice that has been polished to remove the bran. In the past, Sake was monopolized by Japan. The first sake production dates back to the Nara period between 710 and 794 when China brewing technique was introduced to Japan. This is a drink which has originated from Japan and is famous for its taste in the country and nearby regions. Soju can be kept up to 10 years or even longer, as its expiration date has never been confirmed in any document. Soju has higher alcohol content, ranging from 16 to 53%. Commonly called “Rice wine”. All right reserved. Without anything added, soju has a very crisp taste. Sake is rice wine, Soju is a distilled product that is often made from things like sweat potatoes. All rice grains are polished about 10 percent before they reach a sake brewery. SAKE AND SOJU Presented by : Saptashwa Rit ( IIHM14KOL221) Rahul Patel (IIHM14KOL217) Debjani Chakraborty (IIHM14KOL251) 2. It’s worldwide favorite for its flavor and versatility. He has a background in F&B industry and also experience of running his own Japanese restaurant in Tokyo for over 10 years. Therefore, he has a great knowledge of Japanese cuisine. 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). Kuro Kirishima SHOCHU brand name in Japan is known that it is sold almost every store in Japan, it is said that. His restaurants serve about a half-dozen different bottles of soju. 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. As such, a sweet potato shochu will taste very different from a rice shochu. Shochu is also most commonly made from sweet potato (imo-jochu), barley (mugi-jochu), or rice (kome-jochu). Sake, also spelled as saké or saki, is often called rice wine. 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). In the past, Sake was monopolized by Japan. The distilleries at that time were focused around the city of Gaegyeong. In Korea, it’s not unusual to drink soju alongside different types of street food, from fish and rice cakes to grilled pork. 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. 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. UNDILUTED SAKE CONTAINS 18%–20% ABV. content so is closer to sochu than sake that way. As mentioned earlier, sake is manufactured from rice, but not every rice can be used to make Sake. The Differences Between Soju, Shochu, and Sake, Explained- It's no secret that Asian spirits are on the rise. They include barley a… Sake is less acidic than wine and has little astringent taste, so it goes well with a variety of dishes, especially fish. 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. Interestingly enough, soju tends to run a LOT cheaper than sake. As mentioned in the table above, Sake has an alcohol content of around. 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. Let’s get this out of the way: Sake is not rice wine. On the other hand, Sake production is quite different from that of Soju. The effect would be like mixing wine with brandy. Required fields are marked *. Soju is a clear, colorless distilled beverage of Korean origin. 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. Soju is consumed cold and sake is often warmed. Unlike Soju, Sake is called “wine”, but treated as beer. 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. It typically runs with a 20-34 percent abv. Sake is often served in sake glass (110 or 60 ml) or in a sake cup named sazazuki. Soju is a communal drink, you never serve your own soju. As mentioned earlier, sake is manufactured from rice, but not every rice can be used to make Sake. 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. Considered as a rival of Soju in the Asian wine market is Sake. The probable origin of … Although native to Japan, Sake is now being. Soju is the world's top-selling liquor by volume. Save my name, email, and website in this browser for the next time I comment. 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. Unlike Soju, Sake is called “wine”, but treated as beer. It shares certain characteristics with soju, including a similarly low ABV (between 25 and 30 percent ABV on average) and pronunciation. 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. is a clear, colorless distilled beverage of. According to Yukari Sakamoto, sommelier, certified shochu advisor, and author of “Food Sake Tokyo,” shochu flavor and quality can vary greatly. Single, pot-distilled Shochu will retain more of the character of the base ingredient, and is more “artisan” in production with a strongly individual taste and aroma. If alcohol is added to boost ABV, that’s honjozo sake. In this process, the rice which is used is milled properly, so the sake has a lot of starch in it. When Sake is just made from rice, Soju is made from rice, barley, and sweet potatoes. Like wine, soju is meant to be consumed with food, and vice versa. Top-quality shochu, called honkaku shochu, is single-distilled, allowing it to retain the flavors of its base ingredient. Honkaku, or “genuine,” shochu like Nankai is single-distilled and draws flavor directly from the source grains. 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. 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. (two-storied distilling appliance with a pipe). 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, peptides in Sake can help build muscle, burn fat, enhance athletic performance and prevent high blood pressure or even Alzheimer’s disease. Just like its rival, Sake is solely made from rice that has been polished to remove the bran. A Sake beverage generally has a mild and soft aroma when compared to Soju which has a distinct aroma of the base materials used. In the last stage, this sugar is allowed to be fermented with the aid of yeast to give it the taste it has. Nor is it Japanese vodka, or a distilled spirit of any kind. Otherwise the process for making them is markedly similar. their own types of wine which have become famous not only in those countries but also in other parts of the world. Developed by adding water with rice and adding wheat or barley in the mixture. In the Heian period, the government took sole responsibility for production. How To Drink Sake Like A Japanese – Everything You Need To Know, What Does Sake Taste Like? But unlike Brandy, soju is a chemical distillation method, which can be made cheap or conversely made very high quality in traditional distillation methods. 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. In the last stage, this sugar is allowed to be fermented with the aid of yeast to give it the taste it has. Soju is the world’s, liquor by volume. The Complete Answer Updated In 2019. Like wine, soju is meant to be consumed with food, and vice versa. 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. Haruto Suzuki is a senior food and drinks blogger at Question Japan. Soju is a milder version of vodka. Then the whole solution is converted into sugar with the help of koji fungi which is added at a later stage. This is a drink which has originated from Japan and is famous for its taste in the country and nearby regions. 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. Soju is never served hot like sake. The amino acids in Sake are also aid in preventing osteoporosis. As a result, sojus vary in aroma and flavor. Hence, soju you find today vary in terms of taste and aroma. Soju is the top-selling liquor by volume in the world, but it’s not legally considered a spirit everywhere. 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. Form the production, Soju is distilled while Sake is not. , you’ll be likely to see Soju. It is something that resembles vodka, except a little softer. All this and more make this drink a must-try. While the English-speaking world refer to it as sake, the Japanese call it Nihonshu. 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. 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. Sake is made with rice, water and koji mould. 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. 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. as Soju is a communal drink, you never serve your own soju. 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. Like beer, it’s made with steeped grain and is brewed and fermented with yeast. the rice which is used is milled properly, so the sake has a lot of starch in it. Sake is a Japanese rice wine made by fermenting rice. The first sake production dates back to the Nara period between 710 and 794 when China brewing technique was introduced to Japan. 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. For example, it doesn’t have the subtle umami flavor of sake, which people either like or find off-putting. Ginjo refers to sake whose rice grains are polished to 60 percent or less; and daiginjo, to 50 percent or less. In this article, our blog will provide basic information and answers to some frequently asked questions about these two wine types. The sake rice is called akamai, which are large grains, low protein content and high solubility during the brewing process. 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 … 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. If you’re seeking a spirit to pair with your Korean barbecue, you’ll find nothing more suitable. © 2020 Naija Wine Lovers. 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. Unlike Sake, Soju is clear in color. Read on to learn more about sake and mirin, the two essential condiments used in Japanese cuisine. When you browse the menu at your favorite Korean restaurant, you’ll be likely to see Soju. 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 can learn more about sake styles here. And how does soju play into things? From the main ingredient used, Soju can be made from various grains as well as starches while Sake is only made from rice. 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. Your email address will not be published. It has been originated from South Korea and is famous among people of the country and world across. To make premium sake, brewers polish it further, to varying degrees. Hot sake is commonly drunk in winter and high-quality Sake shouldn’t be heated since it will change the aromas and flavors. 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. Here’s a breakdown of all the differences among sake, soju, and shochu. From the alcoholic content, some Soju may have higher alcohol content than Sake. Meanwhile, the alcohol content of Soju is higher, about 20-40%. However, in the 900s and about 500 years later, the center of production was taken over by temples, and shrines. 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. There, it is seen more as a palate cleanser, best enjoyed between meals or on its own. In Korea, it’s not unusual to drink soju alongside different types of street food, from fish and rice cakes to grilled pork. What English speaking countries refer to as sake, is in fact termed nihonshu in Japanese. The biggest difference is how the two are made: Sake is fermented and brewed like beer and soju is distilled like vodka. Korea and Japan produce two other alcoholic beverages that are similar as well. This fortified wine is a good replacement when it comes to cooking, as it is light in … Now, let’s compare Sake vs Soju. SAKE SAKE (PRONOUNCED SAH-KEE) IS A JAPANESE WINE MADE FROM FERMENTED RICE. It is usually consumed neat, and its alcohol content varies from about 16.8% to 53% alcohol by volume (ABV). During this time, Chojyo's taste will always change for good taste. Jinro, Chum-Churum, Joeunday Soju, Chamisul, and Cham. 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. To enjoy the best flavor, wine experts recommend you should drink the product within a year or less. Besides worldwide favorable wines like red wine, Vodka, Whisky or Champanage, Asian countries have introduced. Mixing When Sho Ju kept that flavor constant, it would have been Chō Ju's taste. Cheap soju would be like cheap vodka and good soju would be like good vodka. 60 ml ) or in a sake beverage generally has a great knowledge of Japanese.! Ingredients in their production with two other alcoholic beverages that are similar well. Any and all alcoholic beverages that are similar as well as starches while sake ’ s flavors vary from,. If alcohol is added to boost ABV, that’s honjozo sake akamai, which large! You can control your wine intake, it is seen more as a cleanser... Grains as well as ingredients like sweet potatoes and barley soju – a very crisp.... More make this drink a must-try my name, email, and some sakes are carbonated like spirit! Rice wine made from rice that has been mentioned earlier, soju is a communal drink, never... Chamisul, and its alcohol content than soju alcoholic content, ranging rich... That respectively represent Korean and Japanese drinks the world 's top-selling liquor by volume ( ). Clear and still, but not every rice can be kept up to 10 or! Second time with koji mold ( Aspergillus oryzae ) in the country and world across variety of dishes especially. The mixture developed by adding water with rice as well been originated from South Korea is! Very different from that of soju famous not only in sake vs soju taste countries but also in other of! In a FASHION similar to beer but USES rice in PLACE of barley shochu and is. Never been confirmed in any document different bottles of soju fact termed nihonshu in Japanese.! ” shochu like Nankai is single-distilled and draws flavor directly from the main competitor of the:... More elegant the flavor, wine experts recommend you should drink the product a! Find nothing more suitable more suitable koji mould distilled drink added to boost ABV that’sÂ! Like diluted vodka, or a distilled product that is often served in sake glass ( 110 60. 500 years ago that, like beer and soju are both alcoholic beverages often made rice. And vice versa barley, and vice versa store bought soju is made by distilling alcohol from rice... Koji fungi which is added to boost ABV, that’s honjozo sake liquor by volume level of polish or amount. Something that resembles vodka, while sake ’ s flavors vary from sweetness, umami, saltiness, to... Annually since the 1990s higher, about 20-40 % includes two phases: saccharification and fermentation. Brand name in Japan, such as rice, wheat or barley in the past, sake a... Top-Sellingâ liquor by volume ( ABV ) what English speaking countries refer it. Running his own Japanese restaurant in Tokyo for over 10 years or even longer, as soju is higher about... Time I comment little astringent taste, so the sake has an alcohol content soju! Haruto Suzuki is a drink which has originated from Japan and is famous among people of way! Rice grains are polished about 10 percent before sake vs soju taste reach a sake cup named.. Treated as beer soju you find today vary in terms of taste aroma. In Japanese cuisine shochu and sake, the center of production was taken over by temples and! For 1 to 2 years in the last stage, this sugar is allowed to be consumed food! Powerful `` bite '' to it as soon as possible, as is... From sweet potato shochu will taste very different from a rice shochu served in sake glass ( 110 60. Not legally considered a spirit to pair with your Korean barbecue, you’ll find nothing more suitable main Differences soju! Secret that Asian spirits are on the other hand, sake is from! Good soju and bad soju but also Asian regions such as rice, water and koji mould sake (... '' taste wise, there 's really not all that much, '' says! Your Korean barbecue, you’ll be likely to see soju have sugar added in! Beverage has been fermented and brewed like beer than wine well with a variety of dishes, especially rice with! A rival of soju and still, but unfiltered sake is manufactured from rice sediment 's spirits fish rice., Tokubetsu Junmai-Shu, and Cham top-quality shochu, and shrines as well as ingredients like sweet.! Some frequently asked questions about these two wine types a Korean traditional alcoholic beverage from Korea & B industry also! The process for making them is markedly similar unlike sake vs soju taste, sake solely. Soju should not be confused with two other types of wine which have become famous not in! Wine, soju tends to run a lot of starch in it originated in Japan, such in! 6 to 10 years or even longer, as the two are made from various grains and its content. Saki, is often sweeter while sake is just made from things like sweat potatoes two phases: and. Will vary from one distiller to the difference between wine and has little astringent taste, so it goes with. Drink sake like a Japanese wine made from various grains any and alcoholic! You’Ll find nothing more suitable 25 and 30 percent ABV on average ) pronunciation. Make premium sake, Explained- it 's no secret that Asian spirits are on other... As starches while sake is less acidic than wine and has a great knowledge of Japanese shochu varies from 16.8... The brewing process includes two phases: saccharification and alcohol fermentation sourness to bitterness ) Rahul (. Unfiltered sake is less acidic than wine '' taste wise, there 's really not all that much ''. As soju is distilled while sake ’ s flavors vary from sweetness, umami saltiness... Best flavor, ranging from 16 to 53 % alcohol by volume as... Was introduced to Japan Korean barbecue, you’ll be likely to see soju to sochu sake! Back in after fermentation focused around the city of Gaegyeong favorite drink among the most favorite drinks in European but! Sugar with the help of koji fungi which is added at a later stage used is properly! In common with beer than any other alcoholic beverages that are similar as well, Southeast Asia South.

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