Sake and shochu are two of Japan’s most iconic alcoholic drinks, deeply woven into the country’s culture and cuisine. Both are gaining popularity around the globe, popping up on bar menus and liquor store shelves.
But what’s the difference between them?
This article will compare and contrast sake and shochu, looking at how they’re made, the ingredients used, what they taste like, and how they’re typically served. Whether you’re already a fan of Japanese spirits or just curious to learn more, this guide will help you navigate the world of sake vs shochu.
Sake vs. Shochu: What’s the difference?
At first glance, sake and shochu can seem quite similar. They’re both Japanese alcoholic beverages, but the real difference lies in how they’re made.
Brewing vs. Distilling: The Main Difference
Sake is brewed, much like beer. The process involves fermenting rice, water, and koji (a type of mold). During fermentation, yeast converts sugars into alcohol.
Shochu, on the other hand, is a distilled spirit, putting it in the same family as whiskey and vodka. To make shochu, a fermented mash is heated, and the resulting alcohol vapors are captured. Distillation concentrates the alcohol and intensifies the flavors.
Ingredients: Rice and More
Sake’s primary ingredients are rice, water, koji, and yeast. Some sake also includes added jozo alcohol. The quality of the rice significantly influences the final product.
Shochu offers a broader range of ingredients. While rice is common, you’ll also find shochu made from barley, sweet potato, sugar cane, and other ingredients. Regional variations often feature unique local ingredients.
Production Processes: From Rice Field to Glass
Sake and shochu both start with grains, but the path from field to glass looks quite different for each beverage.
Sake Production: A Detailed Look
- Rice polishing: The outer layers of the rice are removed to get to the starch. The polishing ratio affects the sake grade: ginjo and daiginjo sakes use more heavily polished rice.
- Koji making: Koji mold is cultivated on rice to convert the starch into sugar. This step is essential for fermentation.
- Fermentation: Yeast converts the sugars into alcohol. Multiple parallel fermentation is unique to sake.
- Pressing, filtering, and pasteurization: These steps clarify and stabilize the sake.
Shochu Production: A Journey of Distillation
- Preparation of the main ingredient: The main ingredient, whether rice, barley, or sweet potatoes, is steamed or roasted.
- Koji making: Similar to sake production, shochu production uses koji to convert starch to sugar, but different types of koji may be used.
- Primary fermentation: A starter mash called moto or shubo is created.
- Distillation: Alcohol and flavors are separated from the mash through single distillation (otsurui) or multiple distillation (korui).
- Aging: Some shochu is aged in oak or other barrels to develop complexity.
Varieties and Types: Navigating the Sake and Shochu Spectrum
Both sake and shochu come in a wide range of styles and flavor profiles, which can be a little confusing at first. Here’s a breakdown of the basic categories to help you navigate the world of Japanese spirits.
Sake Classifications: Understanding the Labels
- Junmai: This translates to “pure rice” and means no alcohol has been added.
- Honjozo: A small amount of distilled alcohol has been added.
- Ginjo and Daiginjo: These are premium sakes made with rice that has been highly polished (milled). Ginjo means the rice has been polished to 60% or less of its original size, while Daiginjo means it’s been polished to 50% or less. The more the rice is polished, the more refined the flavor.
- Other classifications: You might also see terms like Nigori (unfiltered sake, which is often cloudy) and Genshu (undiluted sake, which has a higher alcohol content).
Shochu Categories: A World of Flavors
Shochu is even more diverse than sake, thanks to the wide variety of base ingredients used.
- Komejochu: Made from rice, this shochu is known for its smooth and mellow flavor.
- Mugijochu: Barley shochu often has a nutty or roasted character.
- Imojochu: Sweet potato shochu is known for its earthy and robust flavors.
- Kokuto shochu: A specialty of the Amami Islands, this shochu is made from brown sugar.
- Awamori: This rice-based spirit from Okinawa is often aged, giving it a complex flavor.
Taste Profiles and Serving Suggestions
Both sake and shochu offer a wide range of flavors and serving styles, making them fun to explore.
Sake: A Symphony of Flavors
Sake offers a delicate balance of sweetness, acidity, umami, and even a touch of bitterness. The aroma can range from floral and fruity to earthy and savory, depending on the specific brew.
You can serve sake chilled, at room temperature, or even warmed, but keep in mind that certain types of sake taste better at certain temperatures. The brewery or your server can usually make a serving suggestion.
Shochu: Bold and Diverse
Shochu’s flavor profile varies widely depending on the base ingredient and the distillation method. You might find it light and clean, or rich and smoky, depending on how it’s made.
You can drink shochu straight, on the rocks, with water (mizuwari), or with soda (chuhai). It also works beautifully in cocktails. Experimentation is key to finding the serving style you prefer.
Alcohol Content, Calories, and Potential Health Aspects
Let’s break down the alcohol levels, caloric content, and any potential health aspects of sake and shochu.
Alcohol Levels
- Sake typically contains 15% to 20% alcohol by volume (ABV).
- Shochu generally ranges from 20% to 45% ABV. Korui shochu tends to be around 20% to 25%, while otsurui can be significantly higher.
Caloric Content and Carbohydrates
- Sake contains carbohydrates, typically around 3.6 grams per 100 grams.
- Shochu generally contains no carbohydrates.
- Calorie counts vary. Korui shochu tends to have more calories than otsurui.
Potential Health Aspects
- Sake contains amino acids.
- Shochu is often relatively low in calories and sugar, especially otsurui shochu.
It’s important to remember that moderation is key with any alcoholic beverage.
In Conclusion
Sake and shochu are both Japanese spirits, but they’re made very differently. Sake is brewed from rice, while shochu is distilled from various ingredients, giving each drink its own unique flavor. Sake is often served warm or chilled, while shochu can be enjoyed neat, on the rocks, or in cocktails.
Both sake and shochu are gaining popularity around the world, and if you’re interested in Japanese spirits, I recommend exploring the diverse range of each beverage. Experiment with different kinds and serving styles to find what you like best.