Sake vs. Shochu: Everything You Need to Know

If you’re curious about foreign drinks, you definitely want to try Japanese bottles at some point. Two that you’ll hear about a lot are sake and shochu. They sound similar, and people mix them up all the time, but they could not be more different once you get into them.

To keep things simple, sake is brewed (like beer) while shochu is distilled (like vodka). A major difference when comparing sake vs. shochu is that one leans soft and floral, while the other can carry more punch. Let’s get into the details.

What Is Sake?

Sake is Japan’s classic rice drink, and it’s surprisingly versatile. It is brewed from polished rice, water, yeast, and koji mold, and the final flavor depends a lot on how it’s made. Since it’s brewed, sake tends to stay on the lighter side, usually around 13 to 17 percent alcohol.

Some sakes are light and delicate, others rich and creamy. The more the rice is polished, the cleaner and smoother the taste usually is.

There’s a lot of variety in how sake can taste and feel, and the main styles show just how different each bottle can be.

Junmai sake is simple and straightforward, made from just rice and water. Ginjo and Daiginjo sakes use more highly polished rice and special fermentation methods. So you’d notice extra fragrance with fruity or floral notes that make the glass feel special. 

Nigori sake is unfiltered, creamy, and slightly sweet, making it a great choice for those new to sake or anyone who wants a softer sip.

Sake can be enjoyed chilled, at room temperature, or warmed, depending on the style and the moment.

Recommended Sake to Try

• Shimizu No Mai Junmai Daiginjo “Pure Night” offers a delicate aroma of white peach and lychee, perfect for moments that call for elegance.

• Hakutsuru Organic Junmai is light, clean, and versatile. It works well chilled, at room temperature, or lightly warmed.

• Hakutsuru Sayuri Nigori has a creamy texture with hints of strawberry and melon, making it an excellent pick for anyone exploring sake for the first time.

What Is Shochu?

Shochu is Japan’s distilled spirit, and it’s a different kind of animal from sake. Alcohol usually lands around 25 to 37 percent, so it carries a little more punch. That said, it’s still smooth enough to sip without feeling like it’s trying to knock you over.

The main thing that influences its flavor is the base ingredient. Sweet potato shochu is earthy and a bit hearty, while shochu made with barley is light and easygoing. With rice shochu, you get a clean and subtle spirit that lets the delicate aromas come through.

Shochu can be enjoyed neat, on the rocks, or mixed with a splash of cold or hot water. Some people even use it in cocktails. For a simple, classic approach, a highball-style drink with shochu and soda water lets the flavors shine without getting lost under a bunch of sugar or bitters.

Shochu You Can Try Today

George California Shochu is a great place to start. Made from Calrose rice and sake lees, it’s smooth with soft floral hints. It’s approachable enough for someone trying shochu for the first time, and it’s to explore how the flavor changes depending on whether it’s neat, on ice, or lightly mixed.

Sake vs. Shochu: Main Differences

Sake and shochu both have deep roots in Japanese tradition, but they’re very different beasts once you get a taste.

For starters, sake is soft and gentle, usually bringing fruity or floral notes with an easygoing mouthfeel. Shochu packs a bit more punch, and its flavor changes depending on the base ingredient.

How they’re served is also different. Sake can be warmed to bring out umami or chilled to show off its aroma. Shochu is flexible. You can sip it neat, pour it over ice, or add a splash of water. Each way brings out a slightly different side of the drink.

And if you’re thinking about foods that go well with each drink, sake goes beautifully with sushi, sashimi, tempura, and dishes that are rich in umami. Shochu pairs nicely with heartier fare or anything that matches its earthy, light, or subtly sweet notes. Sweet potato shochu loves grilled or roasted flavors, while barley or rice shochu keeps things lighter.

Tips for Choosing a Bottle

Picking a bottle doesn’t have to be complicated. For sake, the polishing ratio gives a hint of what to expect. Lower numbers usually mean a more refined flavor. Junmai is straightforward, made from just rice and water, while Nigori is creamy and textured, an easygoing choice if a softer sip sounds good.

With shochu, it all starts with the base ingredient. Sweet potato gives earthy vibes, barley is lighter and smoother, and rice is clean and subtle. Alcohol matters too. A splash of water or a few ice cubes can change the strength and bring out different flavors.

Wrap-Up

Sake and shochu both offer unique flavors and experiences, so there’s no wrong choice. Curious to explore? Check out The Barrel Tap for a selection of sake and shochu and find a bottle that speaks to your taste.