Which is better sake or shochu? What is the difference between sake and liquor?

1.The degrees are different. The alcohol content of shochu is generally between 25 and 35 degrees, which is relatively high among alcoholic beverages, and ordinary sake.

The degree is relatively low, about 12 degrees to 18 degrees, and because the proportion of distilled water in sake is relatively large, the taste is relatively fragrant, so it is called sake.

2.Drinking is different. Sake is traditionally drunk from March to September, but it can be warmed up slightly in winter when the temperature is low.

Shochu is drunk by heating water or adding ice cubes, and like a cocktail, you can also add some juices and carbonated drinks.

Wait. 3.It's made differently. Sake is made with rice as a raw material in koji.

It is slowly fermented and brewed under the effect of japonica rice.

Brown rice and koji rice are brewed in different proportions, so that the taste of sake is more layered. Shochu is generally made by distillation and fermentation of starchy ingredients such as sweet potatoes and potatoes.

Compared with sake and shochu, I personally think shochu is better because sake is more suitable for the taste of the Japanese side, and shochu is more suitable for the taste of the Chinese.

I think shochu is better because I think it tastes more mellow, stronger, and more flavorful. It's also more stamina.

1. The brewing raw materials are different.

Japanese sake is mainly fermented with rice as raw material, with pure natural mineral water, and the taste is relatively sweet; The liquor is mainly made of rice, sorghum and other grains, and there are more types of raw materials.

2. The brewing process is different.

The production process of both types of sake is very complex, with sake mainly being obtained by compound fermentation and filtration through multiple processes, and liquor being mainly obtained by saccharification and fermentation of grains and then distillation.

3. The alcohol content is different.

Sake is relatively low in toxins, which is also related to the brewing process, which is generally around 18 degrees Celsius and about 15 degrees; The degree of liquor ranges from 28 to 68 degrees, which can be adjusted according to the degree of distillation, and the degree of liquor as a whole is higher than that of sake.

4. The origin is different.

Baijiu is China's national liquor and a cultural heritage for thousands of years; Sake is Japan's national liquor and has a thousand-year-old history.

Shochu refers to all kinds of transparent and colorless distilled spirits, generally also known as liquor, and there are also other names such as white dry, old white dry, roasted knife wine, roasted pot wine, steamed wine, dew wine, wine dew, and dew drop wine. Shochu is unblended white cherry sake with a high degree.

Although Japanese sake borrows from the brewing method of Chinese rice wine, it is different from the rice wine of the Chinese Rice Wine. The color of the wine is light yellow or colorless, clear and transparent, fragrant and pleasant, the taste of jujube is pure, soft and refreshing, its sour, sweet, bitter, astringent, spicy taste is harmonious, the alcohol content is more than 15, containing a variety of amino acids, vitamins, is a nutritious beverage wine.

I often see many Japanese people eating a pot of shochu at a restaurant in their spare time, so what is the difference between sake and shochu? Which is better sake or shochu? Next, I will bring you the latest introduction, interested friends take a look!

Difference Between Sake and Shochu.

1. Japanese sake is a brewed liquor, while Chinese sake is a distilled spirit, which is also the most fundamental difference between the two. The clear alcohol content is around 15 degrees, while the baijiu is quite precise, usually the original liquor is around 50 degrees, so Chinese baijiu is a spirit.

2. The main raw material for brewing sake is rice, and the main raw material for brewing shochu is sorghum, and the difference in brewing raw materials makes the two kinds of sake have essential differences in taste.

In addition, like Chinese liquor, Lingduan Japanese sake can also be divided into different types, namely strong flavor type, sauce flavor type, light fragrance type, etc., and Japanese sake also has sweet sake, spicy sake, strong alcoholic sake, light sake, high acid sake, etc.

The difference between soju and liquor is basically the same, and the same grain distilled liquor is transparent and colorless.

Liquor is a distilled liquor made by cooking, saccharification, fermentation and distillation with grain as the main raw material, large koji, small koji, wheat bran, and liquor mother as saccharification starter agents. It is also called soju, laobaigan, burning knife, etc. The wine is colorless (or yellowish) and transparent, the smell is fragrant and pure, the entrance is sweet and refreshing, the alcohol content is high, and after aging, it has a compound aroma difference with esters as the main body.