When Sake is just made from rice, Soju is made from rice, barley, and sweet potatoes. Sake is an alcoholic beverage from Japan, whereas, soju is an alcoholic beverage from Korea. 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. Meanwhile, the alcohol content of Soju is higher, about 20-40%. While the English-speaking world refer to it as sake, the Japanese call it Nihonshu. Meanwhile, sake continues to gain popularity, with U.S. salesÂ increasingÂ annually since the 1990s. 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. Cheap soju would be like cheap vodka and good soju would be like good vodka. 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. Does Soju taste like Sake? It has a neutral flavor, like vodka, but half the alcohol content — i… In his bookÂ 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 eitherÂ junmaiÂ orÂ honjozo.Â JunmaiÂ means âpure,â and the alcohol content of these sakes comes solely from the fermentation of the rice. It is similar to the difference between wine and brandy. Soju has higher alcohol content, ranging from 16 to 53%. The amino acids in Sake are also aid in preventing osteoporosis. 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 the past, Sake was monopolized by Japan. It has a neutral flavor, likeÂ vodka, but half the alcohol content â it typically hovers between 20 and 34 percent ABV, compared to vodkaâs 40 percent ABV. 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 traditionally made by distilling alcohol from fermented grains, especially rice. In short, sake brewing process includes two phases: saccharification and alcohol fermentation. Sake is best-served room temperature. It has been originated from South Korea and is famous among people of the country and world across. Although native to Japan, Sake is now being. IT'S MADE IN A FASHION SIMILAR TO BEER BUT USES RICE IN PLACE OF BARLEY. Considered as a rival of Soju in the Asian wine market is Sake. It can also be used as a substitute spirit in classic cocktails like theÂ MartiniÂ orÂ Negroni. Sake 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. Like many Americans, I'd heard of Korean soju long before I'd heard of Japanese shochu. In short, sake brewing process includes two phases: saccharification and alcohol fermentation. Meanwhile, the alcohol content of Soju is higher, about 20-40%. The favorite drink among the Japanese even until now are sake and shochu. I want to taste … Now, letâs compare Sake vs Soju. Wine is inevitably among the most favorite drinks in European countries but also Asian regions. It is something that resembles vodka, except a little softer. Required fields are marked *. 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. 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. Itâs worldwide favorite for its flavor and versatility. Sake is made with rice, water and koji mould. All right reserved. Besides worldwide favorable wines like red wine, Vodka, Whisky or Champanage, Asian countries have introduced. 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. New to Japanese cooking? If you are a fan of Korean drama, you must have heard of Soju – a very famous drink. He has a background in F&B industry and also experience of running his own Japanese restaurant in Tokyo for over 10 years. As mentioned in the table above, Sake has an alcohol content of around 18-20% and tastes more like beer than wine. "Taste wise, there's really not all that much," Lee says. When you browse the menu at your favorite. In New York and California,Â for example, soju no more than 24 percent alcohol by volume can be sold under a beer andÂ wine license, which is cheaper and easier for restaurants to acquire than a liquor license. Below is a comparison table and some additional information about two national types of wine. 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. Hot sake is commonly drunk in winter and high-quality Sake shouldnât be heated since it will change the aromas and flavors. 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. Commonly called “Rice wine”. This can be termed as the main competitor of the Japanese drink, Sake and is known as Soju. Due to the geographical position and cultural similarities, sake and soju seem to bear much resemblance in the eye of foreigners. Whatâs the difference between sake and shochu? Top-quality shochu, calledÂ honkakuÂ shochu, is single-distilled, allowing it to retain the flavors of its base ingredient. 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. Then the whole solution is converted into sugar with the help of koji fungi which is added at a later stage. For some consumers, however, questions cloud these categories. To make premium sake, brewers polish it further, to varying degrees. 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. 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. The sake rice is called akamai, which are large grains, low protein content and high solubility during the brewing process. 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). Finally,Â though Americans are often taught or temptedÂ to pair their sake with sushi â or,Â shudder, as part of a sake bomb â neither practice is common in Japan. 8. 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. 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. Dry Sherry. The probable origin of … You can keep an unopened bottle of sake from 6 to 10 years in the kitchen. Soju (/ ˈ s oʊ dʒ uː /; from Korean: 소주; 燒酒) is a clear, colorless distilled alcoholic beverage of Korean origin. Hence, soju you find today vary in terms of taste and aroma. he distilleries at that time were focused around the city of Gaegyeong. All this and more make this drink a must-try. The modern Soju is the direct root of Andong Soju from Andong city where Yuan Mongolâs logistic based was located. However, in the 900s and about 500 years later, the center of production was taken over by temples, and shrines. Soju is never served hot like sake. Like wine, soju is meant to be consumed with food, and vice versa. Honkaku, or “genuine,” shochu like Nankai is single-distilled and draws flavor directly from the source grains. If you want to know more information about Soju vs Sake, feel free to leave a comment below and then we will discuss further. This is a drink which has originated from Japan and is famous for its taste in the country and nearby regions. Interestingly enough, soju tends to run a LOT cheaper than sake. Soju is traditionally made by distilling alcohol from fermented grains, especially rice. Moreover, as Soju is a communal drink, you never serve your own soju. It is usually clear and still, but unfiltered sake is milky white, and some sakes are carbonated. 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. As it has been mentioned earlier, Soju was initially made with various grains. Save my name, email, and website in this browser for the next time I comment. Like vodka there is good Soju and bad Soju. Read on to learn more about sake and mirin, the two essential condiments used in Japanese cuisine. Soju is theÂ top-sellingÂ liquor by volume in the world, but itâs not legally considered a spirit everywhere. In this process, the rice which is used is milled properly, so the sake has a lot of starch in it. If alcohol is added to boost ABV, thatâsÂ honjozoÂ sake. Sake has more in common with beer than any other alcoholic beverage. Soju is most often drunk straight with food, like wine, but is also used in cocktails, like a spirit. Shochu is also most commonly made from sweet potato (imo-jochu), barley (mugi-jochu), or rice (kome-jochu). However, in the 900s and about 500 years later, the center of production was taken over by temples, and shrines. When you browse the menu at your favorite Korean restaurant, youâll 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. Soju has 2x the alcohol content and has a much more powerful "bite" to it. 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. produced in many places outside Japan, such as in China, Southeast Asia, South America, North America, and Australia. Form the production, Soju is distilled while Sake is not. Sake quality and cost are all about the level of polish or the amount the rice grains have been milled before brewing. However, you had better consume it as soon as possible, as the flavor may go vinegary in the aged Soju. From the alcoholic content, some Soju may have higher alcohol content than 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. Therefore, he has a great knowledge of Japanese cuisine. Soju is the world's top-selling liquor by volume. their own types of wine which have become famous not only in those countries but also in other parts of the world.