While Korea and Japan are neighbouring countries that share close geographical proximity and historical influence with each other, their respective alcoholic beverages, soju and sake, feature distinct tastes and textures. Both revered for their uniqueness and symbolic significance, these drinks possess qualities that highlight their individual appeal. This article dissects the distinctive features that set them apart so you can delight in their one-of-a-kind characters.
Origins and History
Soju
The origin of soju can be traced back to the 13th century during the Goryeo Dynasty. It’s said that Mongol invaders first introduced the Levantine distilling technique to the Korean peninsula during this period, deriving it from the art of distilling arak learnt during previous invasions of Levant, Anatolia and Persia. As the Korean beverage became more popular, distilleries were set up in Gaegyeong (now Kaesong, North Korea), eventually leading to the development of Andong soju — the South Korean variety we know and love today. By the 21st century, soju had claimed the title of the best-selling alcohol in the world, with innovative fruit varieties emerging from 2015 onwards.
Sake
The history of Japanese sake is somewhat murky, although it does leave a distinctive paper trail. One of the earliest records validating the presence of the beverage comes from a classical Chinese historical text documenting history from 386 to 550. Known as the Book of Wei, it mentions sake being used in funeral rites and Japanese drinking and dancing. Throughout time, sake has been closely intertwined with religious significance and rites of passage, with its brewing methods evolving to produce different tastes and textures. The Edo period (1603 – 1867) marked a notable era for sake, introducing the practice of adding a small amount of distilled alcohol (shochu) to the mash, a technique still observed in modern sake brewing today.
Ingredients and Production Process
Soju
The traditional method of making soju involves distilling alcohol from fermented rice. However, a rice shortage in the 1960s prompted the government to ban the use of rice for distillation. This led soju producers to rely on alternative starches such as sweet potatoes and tapioca. These starches are fermented into ethanol at around 95% alcohol by volume (ABV) before being diluted with water and mixed with flavourings and sweeteners. Numerous grains and tubers are still used for the production of Korea’s national spirit, despite the rice ban being lifted.
Sake
Like wine and beer, sake is created through the fermentation of yeast. It employs key ingredients such as rice, water and koji — mould-inoculated grains that help to initiate the breakdown of starch into sugar (saccharification), which is then converted into alcohol and carbon dioxide. There are various types of rice, or sakamai, used in sake production. Yamadanishiki is the most popular variety, known for its large grain and high starch content. Its size allows for more precise polishing, resulting in a lighter and cleaner flavour profile. Other commonly used rice include gohyakumangoku and miyamanishiki rice.
Alcohol Content and Flavour Profile
Soju
The alcohol content of soju can vary, but typically sits around 20% ABV. The spectrum extends from 16% to 25%, making it moderate in alcohol content — stronger than beer but weaker than vodka. Because of its palatable nature, soju is often described as sneaking up on drinkers, causing them to finish it before they realise it. The spirit has a clean and crisp finish, a smooth texture, and a neutral flavour. Grain-based versions might even have a hint of burnt rice for extra depth, making them surprisingly full-bodied. Meanwhile, flavoured varieties, often fruit-infused, are popular for their light and refreshing burst of fruitiness.
Sake
The alcohol percentage of sake is considered high among brewed beverages. It ranges from 13% to 17%, rendering it a relatively potent drink especially in comparison to wine. While it may not be as strong as soju in most cases, consuming it in large quantities can still pack a palpable punch. In terms of taste, sake offers a variety of flavour profiles, including sweet, savoury, earthy, bitter and more. It also presents distinctive tasting notes such as floral, fruity, nutty and grassy. Despite this diversity, sake is generally recognised for its light and smooth qualities. It’s important to note that sake made from lightly milled rice tends to have more robust, acquired tastes, whereas those made from rice with preserved starchy cores develop a clearer, cleaner character. The overall profile of sake can also be affected by brewing methods and ageing techniques.
Serving Methods and Cultural Context
Soju
In Korea, the distilled grain-based spirit known as soju is typically consumed neat, either as a full or half shot, served chilled or at room temperature. In casual drinking settings, it’s often enjoyed alongside anju — main and side dishes specifically crafted to complement alcohol, such as Korean barbecue, Korean Fried Chicken and tteokbokki. At social gatherings, festivals and special occasions, drinkers often pair bites of food with sips of soju. Soju is also frequently incorporated into cocktails, serving as a versatile and refreshing base for endless recipes.
Sake
Sake, known more specifically as nihonshu in Japan, is deeply intertwined with unique traditions and customs surrounding its consumption. Similar to soju, sake is commonly enjoyed neat alongside meals or snacks, but traditionally served warm. However, aficionados often recommend savouring premium sake chilled to fully appreciate its aroma, as heat can sometimes diminish its complexity while enhancing smoothness. In ceremonial settings, sake is typically served warm in an earthenware pot and poured into porcelain cups as part of a traditional Japanese pottery set. It’s important to sip sake rather than shoot it, and when pouring, the bottle should be held with its lip facing upwards.
Conclusion
| Feature | Soju | Sake |
| Origins and History | Originated in 13th century Korea during the Goryeo Dynasty. Popularised and evolved into Andong soju. | Murky history traced back to 500 BCE in Japan. Evolved significantly during the Edo period. |
| Ingredients and Production Process | Distilled from grains (originally rice, now includes other starches). | Fermented from rice, water, and koji. |
| Alcohol Content | Typically around 20% ABV, ranging 16%-25%. | Ranges from 13% to 17% ABV. |
| Flavour Profile | Clean, crisp, neutral; may have hints of burnt rice. Fruit-infused varieties are popular. | Sweet, savoury, earthy, floral, fruity, nutty, grassy. Light and smooth. |
| Serving Methods | Consumed neat, chilled or at room temperature. Often paired with anju. | Enjoyed neat, traditionally warm but also chilled for premium varieties. Ceremonial serving in earthenware. |
| Cultural Context | Part of Korean social and festive gatherings and meals. Versatile in cocktails. | Deeply rooted in Japanese traditions with inherent ceremonial significance, but can be enjoyed casually. |
Soju and sake each have distinct histories, production methods, alcohol contents and cultural contexts. Understanding these differences enriches the appreciation of both beverages within their respective, valuable places in our world.
Unravel the nuanced flavours and cultural backgrounds of these iconic drinks today. You can begin your taste experience with us at Chorong Chorong, where we proudly craft soju that honours its authentic Korean roots right here, fresh-made in Singapore.
