Cover Photo: Zhuo Cheng You / Unsplash
Photo: Zhuo Cheng You / Unsplash
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Think you know the difference between sake, soju, and shochu? Test your knowledge below
Whether you’ve just recently been introduced to sake, soju, and sochu, or you simply want a refresher on the differences between them, here’s a brief guide that explains how each of the three Asian liquors are made, what they’re made of, and how they’re typically consumed. Kanpai! (or should we say, ganbei!)
See also: A sucker for sake: 5 Surprising sake pairings from sommelier Tadeo Chua
A staple in Japanese culture, sake (sometimes spelt saké) is an alcoholic beverage made from fermented rice. The end-product is typically clear, or at most slightly yellowish, with an ABV ranging from about 14 to 16 per cent ABV. While it is often dubbed “Japanese rice wine,” the treasured drink results from a process entirely distinct from that of wine: unlike wine, sake-brewing requires a two-step fermentation process that first converts the starches to sugars, and then the sugars to alcohol.
Sake
Above Photo: Zaki Janamajina / Unsplash
Photo: Zaki Janamajina / Unsplash
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First, the rice grains are “polished,” meaning the exterior layers are removed—the lower the polishing ratio, the better the quality, and the higher the price tag. For example, Ginjo sake has a maximum of 60 per cent polishing ratio, meaning 40 per cent of the grains’ exterior has been polished, whereas the more premium and delicate Daiginjo has a maximum of 50 per cent polishing ratio, meaning 50 per cent of the grains’ exterior has been polished. After the rice is polished, washed, soaked in water, and steamed, it is covered in koji mould (koji-kin) to produce koji, converting the rice starches into glucose in the process. Now, the second fermentation process can begin, as yeast is introduced to convert the glucose into alcohol.
From there, the sake may go through rounds of pasteurisation, filtration, and ageing, producing an incredibly diverse profile of sake to choose from. One may enjoy the Japanese beverage hot, cold, or over ice, as an aperitif, digestif, or accompaniment to your meal, depending on its flavour characteristics and your own taste preferences, too.
See also: Aperitifs vs digestifs: What’s the difference and how do you drink them?
Soju
Above Photo: Eilic Sonas Aceron / Unsplash
Photo: Eilic Sonas Aceron / Unsplash
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If Japan has sake, Korea's got soju. Like sake, soju was traditionally made with rice. However, in the 1960s, the South Korean government banned the use of rice in the production of alcoholic beverages due to rice shortages. Since then, that typical soju might comprise a blend of rice, tapioca, wheat, sweet potatoes, and other starches. Thus, generally speaking, soju tends to be sweeter than sake.
Another key difference between sake and soju is that soju is not fermented and brewed like sake or beer—rather, soju is distilled, much like vodka. Consequently, soju is also noticeably more potent than sake, with an ABV of 20 to 24 per cent. Still, soju is far more subtle than vodka, with about half its ABV and a sweeter flavour profile.
While unflavored or "original" soju is easy to drink on its own, flavoured variants are increasingly common, from grape to peach and even yoghurt. The Korean beverage is best enjoyed neat and ice-cold. However, soju cocktails are also very popular.
See also: 8 Dishes you've seen in K-dramas and their relevance to Korean culture and heritage
Shochu
Finally, shochu (or shōchū) takes us back to Japan. Like soju, shochu is a distilled alcoholic beverage often compared to vodka, though it boasts a stronger ABV than its Korean counterpart, often sitting between 25 to 37 per cent.
On the other hand, a key difference between sake and soju is that while sake’s base ingredient is rice exclusively, shochu can be produced from rice, barley, buckwheat, sweet potato, and even sugar. Furthermore, while sake is brewed, shochu is distilled.
There are two distinct, legal classifications of shochu in Japan: korui shochu, manufactured through continuous distillation, and the more artisanal otsurui shochu or honkaku, which follows single distillation. The latter produces a flavour and aroma more faithful to its base ingredients, whereas the former lacks these distinct nuances.
Though you can enjoy shochu as is or on the rocks, many prefer to mix in some cold or hot water or even fresh juice to temper its ABV down to a more manageable level. Since the distilled beverage can come in as high as 45 per cent ABV, shochu can also replace vodka or gin in your martini or negroni for a funky twist on the classic cocktails.
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About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
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