What is the difference between sake and shochu

By Nankai December 28, am. High Quality Ingredients and Production Shochu and sake both use high quality ingredients in their production. Alcohol Content As a result of their differing production methods, shochu and sake are quite different in their alcohol content.

Aging and Storage One of the key differences between shochu and sake, and why shochu is logistically an easier product to sell, is aging.

Health Benefits In the last decade, shochu sales has almost doubled sake sales in Japan. Food Pairing Shochu and sake are both integral components to the dining experience in Japan, but not in the way that most people in the U. Share on facebook. Share on google. 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.

Then, like with sake, koji is introduced to break down the starch molecules. It is then fermented for about a week, and water is later added so it ferments for a second time. It is at this point that the steamed main ingredient is added, which will give the shochu its distinctive flavor. This is then distilled to create the finished product. Thanks to this flexible process, a wide range of flavors can be introduced, making it a hugely versatile spirit.

A principal reason for the difference between sake and shochu is in their method of production, and the reason for this is that cooler areas are more conducive to sake production, meaning that warmer areas of Japan in the south traditionally favored shochu over sake. While the sake production technique was first introduced via China, shochu production knowledge came much later along the Silk Road, starting in the Middle East, then India, then South East Asia, the Ryukyu Kingdom modern-day Okinawa and then Japan in the 16th century.

By the way, brewed sake made from rice would be rice shochu if you distilled it. When comparing alcohol percentage of sake and shochu, distilled liquor is higher. Alcohol content of Japanese sake is generally 15 to 16 percent, while shochu is around 25 percent. Therefore, there are differences in how to drink as well. Good and strong relationship with local breweries and insiders allow us to provide you deeper sake experience. Our guides are International Kikisake-shi , specialists of sake who can show how to enjoy sake according to personal preference, market condition, culture, and tradition.

Hashimoto-san showed me around in the old traditional Sake making district Fushimi and explained me a lot about the Sake making process. I could also visit a bar where I Pretty loved this place! In the end I could try out which sake kind suit the best to which dish or snacks. I definitely recommend this tour, you can take your time and enjoy! Very friendly people! Also recommended for people traveling alone.

This is a must-do experience in Kyoto. The best part of the tour is that while there is tasting, there is also so much history and knowledge you acquire along This was my third time doing an experience with Kotaro-san and it was completely exceptional! Every time I have attended one of his experiences, I have learned so much about sake and also cultural relevancy in Japan.

I cannot recommend this tour enough.