Want to know the difference between serving shochu, sake, or soju?

We asked Natasha Sofia, National Director of Education and Advocacy at Davos Brands for answers.

 

 

How does shochu differ from serving sake or soju? 

Although similar in names, these spirits are very different. Shochu is distilled and sake is brewed. Sake is a brewed fermented alcohol. Soju is a Korean spirit that is distilled multiple times, while shochu is a Japanese spirit distilled only once.

Shochu is highly regulated by the Japanese government to uphold the quality of the distillate. Shochu has regulations that will limit the color it can adopt through aging to make sure it’s not confused with Japanese whiskey.

 

Tell us the major differences every bartender needs to know between serving or mixing with shochu, sake, and soju.

The biggest difference between sake and shochu is the method, brewed versus distilled. Shochu is a distilled liquor, like vodka, whiskey, or rum, with each having its own unique distillation process.

Sake comes in around 15% because most of the fungus stops the activity and the alcohol level does not go any further. Shochu can normally be 20%-25%, reaching as high as 43% through its distillation process.

Distillers will often include “a number of sweet and sour additives into the product to help regulate the taste and make it easier to drink,” with reference to Christopher Pellegrini’s, The Shochu Handbook. In comparison, Shochu is highly regulated by the Japanese government. No flavorings or additives are allowed. They both have a similar ABV.

 

What should bartenders know about shochu? 

It’s known as the native spirit of Japan, and it offers an incredibly rich flavor while also remaining very light with a smooth finish.

 

What are some tips and tricks to mixing cocktails with shochu?

Don’t be afraid to explore, especially with our iichiko Saiten at 43 abv, it lends itself to be used in any way you can imagine, adding a beautiful layer of flavor to cocktails.

 

 

What are the best ingredients to stick with when mixing with shochu?

I like exploring with different citruses, from yuzu, blood orange to orange. I believe it compliments both expressions well.

Stone fruits work very well with both as well as melon like flavors.

 

What about food pairing?

It’s made to accompany food. Steak dinner, BBQ, Japanese food, Peruvian, French, you name it. It truly compliments all dishes.