Liquor Laboratory

Soju vs Sake: Exploring Korean & Japanese Spirits

Soju vs Sake

Last Updated on November 5, 2023 by Lydia Martin

When it comes to exploring the world of Asian spirits, there are two names that instantly come to mind: Soju and Sake.

Having indulged in these two beverages, I can say that both Soju and Sake aren’t only delicious but also steeped in history and tradition. But if you wonder which alcoholic beverage is the best, stick around.

Today, let me guide you to the similarities and differences between Soju vs Sake, plus all you need to know about these alcoholic beverages. 

Sake & Soju In-Depth Comparison

Bottle of Sake and a Glasses

Soju, which looks like Korean vodka for its clear appearance, originates from South Korea. Traditional Soju was initially fermented rice-based but is now made from barley, sweet potatoes, or grains.

The brewing process involves distillation, not fermentation, which creates a neutral flavor that undergoes multiple distillations.

“Exploring spirits, Soju and Sake, unveils Asia’s rich liquid history.” – Liquor Laboratory

In contrast, Japanese Sake, known as the “rice wine,” is the national beverage of Japan, among the Japanese drinks.

It emerges from yeast fermentation, providing a taste akin to beer but smoother.

Unlike some spirits, it lacks a lingering aftertaste but exudes a floral aroma and subtle savory scent.

Sake complements specific dishes and serves as a culinary ingredient, making it a unique choice alongside the growing fame of Soju.

Sake vs Soju Comparison Table

Aspect Soju Sake
Originating Country South Korea Japan
Alcohol Content 16-25% 15-20%
Average Price Starts at $1.50 Starts at $2 (to $300)
Distillation Distilled Fermented
Serving Temperature Cold or Warm Typically Cold
Traditional Vessel Shot Glass or Cup Tokkuri (Flask)
Cultural Significance Integral to Korean Culture Integral to Shintoism
Popular Varieties Classic, Fruit-Flavored Junmai, Ginjo, Daiginjo
Mixing Often used in cocktails Rarely mixed
Alcohol Laws Classified as a hard liquor drink Regulated like a wine drink
Food Pairings Soju pairs well with Korean BBQ, Seafood Sake pairs well with Sushi, Sashimi, Tempura

Key Differences

History

Bottles of Soju

Soju has a rich history, with its roots dating back to the 14th century. Mongol invaders introduced Korea to the distillation process, leading to the production of Soju in distilleries.

In 1965, when the government prohibited rice in alcohol production, resourceful Soju makers turned to sweet potato, barley, or tapioca, paving the way for some of today’s top Soju brands.

On the other hand, the origins of Sake [1] are shrouded in mystery, with its first historical appearance in Japan dating back to around 712.

Initially, only the government produced Sake, but in the 10th century, Buddhist and Shinto shrines joined in.

Sake drink became integral to religious rituals and court celebrations, making it a ceremonial drink.

Read: Sapporo vs Asahi

Production Process

Sake, a fermented beverage, is made through fermentation, where rice is polished to remove the outer layers and combined with water, yeast, and koji (a special mold).

On the other hand, Soju, a distilled beverage, undergoes distillation, similar to vodka or whiskey, and is typically made from fermented grains or sweet potatoes.

How It’s Served

Japanese rice wine, Sake, is traditionally served chilled, although you can drink Sake warm (if you prefer). I find Soju drink more versatile in this regard since it can be enjoyed chilled or warm.

Main Ingredients

Sake primarily consists of rice, water, yeast, and koji mold, while Soju ingredients vary, including rice, other grains like barley, and other starch-filled products, like sweet potatoes or even tapioca.

Brewing vs Distillation

Pouring Sake on a Glass

Sake is brewed like beer rather than wine, undergoing fermentation. Unlike Sake, the Korean spirit, Soju, undergoes a distillation process, which results in a steeper alcohol content.

Koji

Koji [2] is a crucial element in Sake production, responsible for breaking down the rice starches into fermentable sugars. On the other hand, making Soju doesn’t typically utilize koji.

Fermentation Process

Japanese alcohol, Sake, relies on slow and precise fermentation, resulting in a complex taste profile. Soju, being distilled, tends to have a slightly sweet and crisper taste with a mild and soft aroma.

Flavor Profile

The Sake taste provides a wide spectrum of flavors, from light and floral to rich and fruity, while the Soju taste leans towards a clean, neutral taste, often with a slightly sweet note.

The sweeter taste of the Soju drink is primarily because of the use of sweet potato in the Soju-making process.

Mouthfeel

The rice wine, Sake, has a smooth and silky mouthfeel, while Soju can be slightly more robust due to its higher alcohol content.

Smell

Sake exhibits delicate aromas, reflecting its ingredients (i.e., fermented rice) and brewing process. Soju has a subtler aroma, usually dominated by its primary base ingredient.

Appearance

Pouring Soju on a Glasses

Sake (or Japanese rice wine) comes in various hues, from clear to almost yellow, depending on the style. On the other hand, Soju is a clear spirit, like vodka.

Global Recognition

Both Soju and Sake are well-known in Asian countries. But Sake enjoys global acclaim and recognition for its refined taste (like a dry wine) and cultural significance.

“If you remember just one word about the grades of Sake, let it be Ginjo.” ― John Gauntner, Writer 

Conversely, Soju is gaining popularity worldwide for its similarity to vodka). This distilled spirit is well-liked for its mixability in cocktails, pairing well with green tea and iced tea alongside Korean food.

FAQs

Do you drink Soju hot or cold? 

You can drink Soju hot or cold, depending on your preference. It’s often served cold but can be warmed for a comforting experience. Regardless, Soju is a palate cleanser between fatty and spicy dishes.

Does Soju count as hard liquor?

Yes, Soju is counted as a hard liquor for its high alcohol content. Its alcohol by volume typically ranges from 16% to 25%. But how much soju can get you drunk?

Is sake the healthiest alcohol?

Sake is considered a healthier choice than Soju due to its lower alcohol content and absence of added sugars. But remember, no alcoholic beverage (be it Sake, Soju, beer, etc.) can be deemed “healthy.”

Final Thoughts

In the battle between Soju vs Sake, it’s challenging to declare an outright winner. Each Asian spirit has its unique charms and is deeply rooted in their respective cultures.

I prefer Sake when it comes to the sheer diversity of flavors and global recognition. You can’t go wrong with its smooth and elegant taste, perfect if you’re seeking a refined drinking experience.

But I prefer Soju when it comes to versatility and affordability. Its higher alcohol content and mild profile make it my preferred choice for cocktails.

Ultimately, the choice between Soju and Sake boils down to personal preference.

So, whether I’m sipping Soju under the neon lights of Seoul or enjoying a glass of Sake in a serene Japanese garden, I know I’m in for a memorable experience while enjoying the rich tapestry of the Asian culture.

References:

  1. https://theculturetrip.com/asia/japan/articles/a-brief-history-of-japanese-sake
  2. https://www.sciencedirect.com/topics/food-science/koji
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