Shochu and Soju

Shochu(焼酎) and Soju(소주) are both distilled alcohol, with a different origin. Shochu is from Japan, and Soju is from Korea.

Shochu and Sake are totally different, Shochu has more alcohol with distillation, while Sake has lower alcohol and produced without distillation.

Japanese government admit Shochu makers to use more than 40 ingredients. Most famous ingredients are barley, rice and potato. On the other hand, Korean government does not admit rice as ingredients for Soju, as they are important food for Korean people (of course for Japanese people, too!).

Shochu is single distilled. Single distilled alcohol contains more chemicals (taste and smell) from its ingredients and therefore you can enjoy the taste of ingredients. Distillation is done under lower pressure or normal pressure. Lower pressure one has more light taste, as water or alcohol boil at lower temperature and it means lighter chemicals appear. Shochu distilled under normal pressure needs higher temperature for boiling, and heavy chemicals appear in distilled alcohol. Lighter chemicals give more smooth and light taste, which is easily drinkable. Heavy chemicals give heavier taste, giving shochu heavier texture and imposing/distinctive taste. Soju is distilled multiple times, and that leads to less chemicals for smell and taste in Soju.

Japan and Korea have some similarities for our culture, including drinks, however, the production of alcohol is different. Japanese people tend to enjoy the taste of ingredients itself. In Korea, there is a cocktail called ”
Somaek “, which mix Soju and Beer(maegju).

Enjoy alcohol with knowing! Cheers!