Form the production, Soju is distilled while Sake is not. Originated from Japan way back in the 700s. 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. His restaurants serve about a half-dozen different bottles of soju. 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. 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. the rice which is used is milled properly, so the sake has a lot of starch in it. New to Japanese cooking? Soju is a clear spirit that originated in Korea. All right reserved. The first sake production dates back to the Nara period between 710 and 794 when China brewing technique was introduced to Japan. 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. Soju has a much stronger aroma than sake. It’s worldwide favorite for its flavor and versatility. This fortified wine is a good replacement when it comes to cooking, as it is light in … The effect would be like mixing wine with brandy. To make premium sake, brewers polish it further, to varying degrees. 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. Soju tastes pretty much like diluted Vodka, while Sake’s flavors vary from sweetness, umami, saltiness, sourness to bitterness. If alcohol is added to boost ABV, that’s honjozo sake. Hot sake is commonly drunk in winter and high-quality Sake shouldn’t be heated since it will change the aromas and flavors. 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. Although native to Japan, Sake is now being. The favorite drink among the Japanese even until now are sake and shochu. IT'S MADE IN A FASHION SIMILAR TO BEER BUT USES RICE IN PLACE OF BARLEY. 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). Shochu originated in Japan at least 500 years ago. In short, sake brewing process includes two phases: saccharification and alcohol fermentation. 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. 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. 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. A Sake beverage generally has a mild and soft aroma when compared to Soju which has a distinct aroma of the base materials used. Junmai Daiginjō-shu, Daiginjō-shu, Tokubetsu Junmai-Shu, and Honjōzō-shu. Like wine, soju is meant to be consumed with food, and vice versa. Unlike Soju, Sake is called “wine”, but treated as beer. The probable origin of … Kuro Kirishima SHOCHU brand name in Japan is known that it is sold almost every store in Japan, it is said that. Sake is a Japanese rice wine made by fermenting rice. 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. Sake is a drink which has originated from Japan and is famous for its taste in the country and nearby regions. 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. as Soju is a communal drink, you never serve your own soju. Sake is rice wine, Soju is a distilled product that is often made from things like sweat potatoes. In sake’s case, it is then fermented a second time with koji mold. In the past, Sake was monopolized by Japan. 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 Korean alcoholic beverage made popular at Korean barbecue restaurants and has been the top-selling distilled spirit in the world for a decade. Soju should not be confused with two other types of rice-based spirits, sake and shochu. I want to taste … 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. 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. Considered as a rival of Soju in the Asian wine market is Sake. Soju (/ ˈ s oʊ dʒ uː /; from Korean: 소주; 燒酒) is a clear, colorless distilled alcoholic beverage of Korean origin. With an opened sake bottle, it will keep for 1 to 2 years in the fridge. 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. 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. Sake quality and cost are all about the level of polish or the amount the rice grains have been milled before brewing. Multi, patent-distilled Shochu is higher in alcohol content, is cheaper and less flavoursome and is normally used as a base for cocktails. Moreover, as Soju is a communal drink, you never serve your own soju. Below is a comparison table and some additional information about two national types of wine. As the two beverages are made from different things, they come with different aromas. Soju is also made from rice fermenting sediments, but it is made by distilling liquor from rice sediment's spirits. he distilleries at that time were focused around the city of Gaegyeong. Soju is never served hot like sake. He has a background in F&B industry and also experience of running his own Japanese restaurant in Tokyo for over 10 years. However, in the 900s and about 500 years later, the center of production was taken over by temples, and shrines. Like beer, it’s made with steeped grain and is brewed and fermented with yeast. Drinking sake can reduce your cancer risk thanks to the richness in amino acids. You’ll often see these numbers on sake menus or on sake bottle labels. As it has been mentioned earlier, Soju was initially made with various grains. They include barley a… Cheap soju would be like cheap vodka and good soju would be like good vodka. Soju is made with rice as well as ingredients like sweet potatoes and barley. Soju can be kept up to 10 years or even longer, as its expiration date has never been confirmed in any document. On the other hand, Sake production is quite different from that of Soju. Read on to learn more about sake and mirin, the two essential condiments used in Japanese cuisine. It has been originated from South Korea and is famous among people of the country and world across. Full straight soju would be compatible to southern moonshine @ 200 proof. When Sake is just made from rice, Soju is made from rice, barley, and sweet potatoes. 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. Shochu is also most commonly made from sweet potato (imo-jochu), barley (mugi-jochu), or rice (kome-jochu). It typically runs with a 20-34 percent abv. SAKE SAKE (PRONOUNCED SAH-KEE) IS A JAPANESE WINE MADE FROM FERMENTED RICE. Unlike Sake, Soju is clear in color. 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%. Both shochu and sake also use koji mold (Aspergillus oryzae) in the fermentat… 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. It is a Korean traditional alcoholic beverage that was made from various grains, such as rice, wheat or barley. Sake, also spelled as saké or saki, is often called rice wine. Interestingly enough, soju tends to run a LOT cheaper than sake. Meanwhile, the alcohol content of Soju is higher, about 20-40%. If you’re seeking a spirit to pair with your Korean barbecue, you’ll find nothing more suitable. 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 … This is a drink which has originated from Japan and is famous for its taste in the country and nearby regions. Soju has 2x the alcohol content and has a much more powerful "bite" to it. 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. 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. Due to the geographical position and cultural similarities, sake and soju seem to bear much resemblance in the eye of foreigners. Hot sake is commonly drunk in winter and high-quality Sake shouldn’t be heated since it will change the aromas and flavors. As mentioned earlier, sake is manufactured from rice, but not every rice can be used to make Sake. Hence, soju you find today vary in terms of taste and aroma. If you’re seeking a spirit to pair with your Korean barbecue, you’ll find nothing more suitable. 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 shares certain characteristics with soju, including a similarly low ABV (between 25 and 30 percent ABV on average) and pronunciation. Sake and Soju are both alcoholic beverages. While the English-speaking world refer to it as sake, the Japanese call it Nihonshu. There, it is seen more as a palate cleanser, best enjoyed between meals or on its own. All rice grains are polished about 10 percent before they reach a sake brewery. On the other hand, Sake production is quite different from that of Soju. Soju is a milder version of vodka. Soju is traditionally made by distilling alcohol from fermented grains, especially rice. His restaurants serve about a half-dozen different bottles of soju. 8. 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. 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. 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. Meanwhile, the alcohol content of Soju is higher, about 20-40%. Shochu is the most popular spirit in its homeland of Japan, and it’s,  making a splash stateside in Highball variations and posh. In this process. In this article, our blog will provide basic information and answers to some frequently asked questions about these two wine types. During this time, Chojyo's taste will always change for good taste. It is similar to the difference between wine and brandy. Like wine, soju is meant to be consumed with food, and vice versa. Soju is the world’s, liquor by volume. © 2020 Naija Wine Lovers. 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. Store bought soju is diluted and the closes thing to it would be vodka. Does Soju taste like Sake? Now you’ve found out the answers to the questions “What is sake?”, “What is Soju?” and “How are they different ?”. Nor is it Japanese vodka, or a distilled spirit of any kind. Top-quality shochu, called honkaku shochu, is single-distilled, allowing it to retain the flavors of its base ingredient. This can be termed as the main competitor of the Japanese drink, Sake and is known as Soju. From the alcoholic content, some Soju may have higher alcohol content than Sake. Mixing When Sho Ju kept that flavor constant, it would have been Chō Ju's taste. However, in the 900s and about 500 years later, the center of production was taken over by temples, and shrines. And how does soju play into things? As it has been mentioned earlier, Soju was initially made with various grains. It is a Korean traditional alcoholic beverage that was made from various grains, such as rice, wheat or barley. 18-20% and tastes more like beer than wine. Soju is a clear spirit that originated in Korea. 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. The modern Soju is the direct root of Andong Soju from Andong city where Yuan Mongol’s logistic based was located. Sake is best-served room temperature. The modern Soju is the direct root of Andong Soju from Andong city where Yuan Mongol’s logistic based was located. Soju is traditionally made by distilling alcohol from fermented grains, especially rice. Soju is consumed cold and sake is often warmed. Then the whole solution is converted into sugar with the help of koji fungi which is added at a later stage. If you are a fan of Korean drama, you must have heard of Soju – a very famous drink. Unlike Soju, Sake is called “wine”, but treated as beer. Besides worldwide favorable wines like red wine, Vodka, Whisky or Champanage, Asian countries have introduced. (two-storied distilling appliance with a pipe). 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. 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. Haruto Suzuki is a senior food and drinks blogger at Question Japan. 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 ). 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. Soju is often sweeter while sake is dry in comparison. Korea and Japan produce two other alcoholic beverages that are similar as well. Considered as a rival of Soju in the Asian wine market is Sake. You would be mixing wine with a distilled liquor. Soju tastes pretty much like diluted Vodka, while Sake’s flavors vary from sweetness, umami, saltiness, sourness to bitterness. 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. , you’ll be likely to see Soju. Also Soju tends to have sugar added back in after fermentation. You can learn more about sake styles here. Sake typically has a lower alcohol content than soju. Honkaku, or “genuine,” shochu like Nankai is single-distilled and draws flavor directly from the source grains. Sake has more in common with beer than any other alcoholic beverage. 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. Sake is sometimes compared in taste to soju, a Korean-made clear, distilled drink. UNDILUTED SAKE CONTAINS 18%–20% ABV. 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. Dry Sherry. The sake rice is called akamai, which are large grains, low protein content and high solubility during the brewing process. It is usually clear and still, but unfiltered sake is milky white, and some sakes are carbonated. Then the whole solution is converted into sugar with the help of koji fungi which is added at a later stage. If you want to know more information about Soju vs Sake, feel free to leave a comment below and then we will discuss further. As mentioned in the table above, Sake has an alcohol content of around 18-20% and tastes more like beer than wine. The distilleries at that time were focused around the city of Gaegyeong. Therefore, premium ingredients are an absolute must. It can also be used as a substitute spirit in classic cocktails like the Martini or Negroni. Ginjo refers to sake whose rice grains are polished to 60 percent or less; and daiginjo, to 50 percent or less. SAKE AND SOJU Presented by : Saptashwa Rit ( IIHM14KOL221) Rahul Patel (IIHM14KOL217) Debjani Chakraborty (IIHM14KOL251) 2. Sake is made with rice, water and koji mould. Sake has a mild and flowery aroma. Having discussed the drink features in general, let’s dissect the soju vs sake features: When you browse the menu at your favorite Korean restaurant, you’ll be likely to see Soju. Most brands of … content so is closer to sochu than sake that way. In this process, the rice which is used is milled properly, so the sake has a lot of starch in it. As mentioned in the table above, Sake has an alcohol content of around 18-20% and tastes more like beer than wine. Without anything added, soju has a very crisp taste. For some consumers, however, questions cloud these categories. 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). Sake Vs Shochu; History of Alcoholic Beverage. 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. How To Drink Sake Like A Japanese – Everything You Need To Know, What Does Sake Taste Like? Like vodka there is good Soju and bad Soju. Sake and Soju are both alcoholic beverages. Meanwhile, the alcohol content of Soju is higher, about 20-40%. The beauty of soju is its slightly sweet flavor, which makes it an ideal partner for spicy Korean barbecue or anything that contains kimchi. Soju has a higher alcohol content than sake. The sake rice is called akamai, which are large grains, low protein content and high solubility during the brewing process. 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