What is the difference between shochu and sake

This simple guide will help you to maybe choose your next favourite drink! Shochu can be distilled from a wider variety of base ingredients such as sweet potatoes imo and barley mugi. Shochu is traditionally a single distilled alcohol, known as honkaku shochu.

However, thanks to modern machinery for repeated distillation, you can also see multiply-distilled shochu. This multiply-distilled shochu usually can be found mixed in cocktails and chu-hais P. See our oolong-hai recipe here. It is interesting to note that one of the oldest written references to shochu in Japan can be attributed to two carpenters. Also, cooking sake plays a great role in cooking, for example, taking away the smell of ingredients such as meet and fish, soften the ingredients, and improving the penetration of taste.

Interested in learning more about Cooking Sake? The answer is… Yes! But, there are several things that you should be careful. Shochu is a beverage with a higher alcohol content rather than sake, wine, and beer. Also, you should add other seasonings well to suppress the smell of shochu.

Finally, I will tell you about the types of shochu: potato shochu especially has really unique flavor, so using barley shochu as cooking sake is better than that.

In New York and California, for example , soju no more than 24 percent alcohol by volume can be sold under a beer and wine license , which is cheaper and easier for restaurants to acquire than a liquor license. Shochu originated in Japan at least years ago. It shares certain characteristics with soju, including a similarly low ABV between 25 and 30 percent ABV on average and pronunciation. Shochu is also most commonly made from sweet potato imo-jochu , barley mugi-jochu , or rice kome-jochu.

Top-quality shochu, called honkaku shochu, is single-distilled, allowing it to retain the flavors of its base ingredient. As such, a sweet potato shochu will taste very different from a rice shochu. Shochu is also most often consumed on the rocks, mixed with cold or hot water, or with fresh juice, which lowers the alcohol content even further to about 12 to 15 percent ABV, similar to a glass of wine.

It can also be used as a substitute spirit in classic cocktails like the Martini or Negroni. Nor is it Japanese vodka, or a distilled spirit of any kind. Sake has more in common with beer than any other alcoholic beverage.