Shochu vs Soju

Two well-known distilled drinks from Japan and Korea, respectively, are shochu and soju.

Despite the fact that both drinks are clear spirits, their tastes, production processes, and cultural connotations are distinct. Soju is commonly manufactured from rice, wheat, or barley, but shochu can be made from a variety of ingredients, including sweet potatoes, barley, and rice.

The alcohol percentage of shochu and soju is one of their main distinctions. Shochu can have an ABV of 25–45% while soju typically has an ABV of around 20%.

They are consumed differently, which is another difference. Shochu is often sipped on the rocks or with hot water, while soju is frequently served straight or combined with other drinks.

Shochu is a popular drink that may be consumed with a variety of foods in Japan and is frequently served with meals.

Shochu and soju have both grown in popularity outside of their own nations despite their differences. In recent years, soju has gained popularity in various areas of the world while shochu has become a popular beverage in the United States.

Whether you favor the earthy taste of shochu or the silky flavor of soju, both beverages offer a distinctive drinking experience that is well worth discovering.

What is Soju?

Soju is a clear distilled liquor that originated in Korea. It is typically made from rice, wheat, barley, or sweet potatoes, although it can also be made from tapioca or other grains.

Soju has a relatively low alcohol content, typically around 16-20% ABV, although some brands can be as high as 45% ABV.


Soju has a long history in Korea, dating back to the 13th century when it was first distilled by Mongol invaders.

Over time, Koreans developed their own unique style of soju, which became a popular drink among the working class. Today, soju is the most popular alcoholic beverage in Korea, with the average person consuming over 10 bottles per year.

See also  10 Most Popular Soju Brands to Drink

Production Process

The production process for soju involves first fermenting the base ingredients, which can be rice, wheat, barley, sweet potatoes, or other grains.

After fermentation, the mixture is distilled to separate the alcohol from the water. Some brands of soju are distilled only once, while others may be distilled multiple times for a smoother taste.


The ingredients used to make soju can vary depending on the brand and the region where it is produced. Some brands use rice as the base ingredient, while others may use wheat, barley, or sweet potatoes.

The fermentation process typically involves adding koji mold and yeast to the mixture, which helps to convert the sugars into alcohol.

Tasting Notes and Flavors

Soju has a mild, crisp flavor that is often described as similar to vodka. It is typically served straight up or on the rocks, although it can also be mixed into cocktails or used as a base for other mixed drinks. Some brands of soju have fruity or floral notes, while others may have a nutty or grape-like flavor.

Overall, soju is a popular and versatile spirit that is enjoyed by many people around the world. Whether you prefer it straight up or mixed into a cocktail, there is a soju out there to suit your taste.

What is Shochu?

Shochu is a Japanese distilled alcohol that has been enjoyed for centuries. It is a clear spirit that is typically made from rice, barley, sweet potatoes, or other grains such as wheat and tapioca.

Shochu is known for its crisp, clean taste and lower alcohol content compared to other hard liquors, making it a popular choice for those who want a milder drink.

See also  Top 8 Shochu Cocktails to Drink


The origins of shochu can be traced back to the 14th century when it was first introduced to Japan by the Mongols.

It was initially brewed like sake, but the distillation process was later introduced in the 16th century. Shochu became more popular in the 19th century when it was used as a substitute for sake during a rice shortage.

Production Process

Shochu is produced through a two-step process: fermentation and distillation. The first step involves fermenting the raw materials, such as rice or sweet potatoes, with koji mold and yeast.

The mixture is then distilled once or twice to produce a clear, pure spirit with an alcohol content ranging from 25% to 45%.


Shochu can be made from a variety of ingredients, but the most common ones are rice, barley, sweet potatoes, and wheat.

The type of ingredient used can greatly affect the taste and aroma of the final product. For example, sweet potato shochu is known for its nutty and fruity notes, while barley shochu has a floral and earthy flavor.


One of the key characteristics of shochu is its purity. Unlike other distilled liquors, shochu is typically distilled only once, which helps to preserve its natural flavors and aromas.

This type of shochu is known as honkaku shochu, which means “genuine shochu” in Japanese.

Cocktails and Tasting Notes

Shochu is a versatile spirit that can be enjoyed straight up, on the rocks, or mixed into a variety of cocktails.

Some popular shochu cocktails include the shochu martini and the shochu sour. When tasting shochu, you may notice flavors such as peach, grape, and even burned liquor.

Overall, shochu is a unique and flavorful Japanese spirit that is enjoyed by many around the world.

Its lower alcohol content, mild taste, and versatility make it a great choice for those looking for a refreshing and interesting drink.

See also  Top 8 Soju Cocktails to Try

Soju vs Shochu

When it comes to comparing soju and shochu, there are several key differences to consider.

From alcohol content to flavors and cocktails, each spirit has its own unique characteristics that make it stand out.

Alcohol Content

One of the most significant differences between soju and shochu is their alcohol content.

Soju typically has an alcohol content of around 16-20%, while shochu can range from 25-45% alcohol by volume (ABV). This means that shochu is generally considered to be a stronger spirit than soju.


Another key difference between soju and shochu is their flavor profiles. Soju is typically made from rice, wheat, or barley and has a relatively neutral taste.

It is often described as having a slightly sweet, slightly bitter flavor with a clean finish. On the other hand, shochu can be made from a variety of ingredients, including sweet potato, barley, and rice.

This gives it a more complex flavor profile that can range from earthy and nutty to fruity and floral.


Both soju and shochu can be used in cocktails, but they are often used in different ways. Soju is commonly mixed with fruit juices, soda, or other mixers to create refreshing, easy-to-drink cocktails.

Some popular soju cocktails include the Soju Sunrise, which combines soju with orange juice and grenadine, and the Soju Mojito, which adds a Korean twist to the classic Cuban cocktail.

Shochu, on the other hand, is often used in more complex cocktails that highlight its unique flavor profile. Some popular shochu cocktails include the Shochu Martini, which combines shochu with vermouth and bitters, and the Shochu Sour, which adds lemon juice and simple syrup to the mix.

Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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