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South Korea and Japan are two of the most widely popular cuisines all over the world. Some of the Korean food favorites are kimchi, samgyeopsal, bibimbap, kimbap, and tteokbokki. And the Japanese favorites in the Philippines are ramen, sushi, sashimi, tempura, tonkatsu, curry rice, takoyaki, and gyoza. However, food is not the only ones Japanese and Koreans brought to the Philippines, but also their traditional drinks namely sake and soju.
What is Sake?
Sake is the national drink in Japan created from fermented rice and, traditionally, using a long fermentation process. The process of creating sake is similar to beer production where water, fermented grains, and yeast are used. A specific type of fungi, called koji or Aspergillus Oryzae, is used. Koji and yeast help the fermentation process.
There are different types of soju. Each one has its own alcohol levels, profiles, colors, and flavors.
What is Soju?
Soju is a clear and colorless distilled Korean alcoholic beverage made from rice, barley, or wheat. Traditionally, soju was made using only rice. However, in the 1920s, there was a rice shortage. Soju created from rice is banned. Hence, other ingredients such as wheat, sweet potatoes, barley, and tapioca, were used instead. Today, soju is typically made from sweet potatoes or grains with sweetener and clean water.
To create soju, a unique distillation process, passed down by Mongols from Persians, is used.
Differences Between Sake And Soju
Even though both sake and soju are made in Asia and underwent a fermentation process, they’re very different. Here are 5 key differences between sake and soju.
Ingredients
The ingredients used for making sake are quality rice, clean water, yeast, and koji (a type of mold specifically used for sake production). You can’t use any rice. A special and specific type of rice is needed for sake called sakamai. Some sake producers add alcohol to their formula. The added alcohol mimics the fermentation process of traditional, premium sake. As a result, they can produce sake quicker. But premium sake still uses the traditional method with a long fermentation process.
Traditionally, rice is used to make soju. However, due to the rice shortage, producers started using other alternative starches like sweet potatoes, wheat, and tapioca. Instead of koji, soju producers use a specific type of mold called nuruk to help break down the starch and yeast to aid the fermentation process.
In recent years, fruit juices are also used as a base for many flavored soju.
Production
Before the fermentation, rice grains are polished to remove their exterior layers. This produces better quality sake with higher, premium price tags. Then, the rice is washed and soaked in clean water and steamed. And then, it’s covered with koji which converts starch to glucose. To start the second fermentation, yeast is introduced to convert glucose to alcohol. Then, the outcome undergoes pasteurization, filtration, and aging. The aging process will vary from producer to producer.
Unlike sake, soju doesn’t go through the long aging process but is distilled. As a result, soju is more potent and sometimes called Korean vodka. To make soju, the ingredients have to undergo multiple filtration and distillation processes to get a signature, clear look and smooth taste.
Alcohol Content
Because there’s no added alcohol to traditional, premium sake, it has lower alcohol content. In general, sake can contain around 15% to 22%. However, due to the demand, some sake producers add alcohol to shorten the aging process and produce sake faster. This leads to higher alcohol content. Always check the label before purchasing your sake.
Soju has an alcohol content of about 17% to 53% depending on the producer. Its higher alcohol content is due to the multiple filtration and distillation process.
Taste
Sake tastes refreshing, light, and creamy. Some will have a floral, herbal, or savory taste. Usually, sake has a dry finish. Its flavor notes and profiles will depend on the producer and the ingredients used. Remember, the quality of water and rice will differ affecting the taste of sake.
Soju comes in various flavors. There are fruity sake options available in the market. However, traditional, classic soju has a strong neutral flavor with a crisp finish, close to vodka.
Aroma
When it comes to aroma, sake has a slightly sweet and mild aroma with fruity and rice notes. This makes sake more appetizing and less overpowering. While soju has a strong, neutral alcoholic aroma, similar to vodka. But if you choose flavored soju, you’ll get the flavor aromas as well.
Drinking Tradition
Sake is traditionally consumed in ceremonies, parties, and in everyday life in Japan. Premium sake is hard to find in the Philippines. They can be enjoyed warm, hot, cold, and at room temperature. In general, sake pairs well with fish and lighter foods. However, this will depend on the type of sake you have.
On the other hand, soju is sipping alcoholic drinks you can find anywhere in Korea and here in the Philippines. Soju should be chilled and is perfect for fatty and fried foods like samgyeopsal and fried chicken.
Savoring the Spectrum of Asian Spirits
In the vast world of alcoholic beverages, sake and soju shine as two of Asia’s most cherished spirits. Each holds its unique place in history, culture, and the hearts of millions who savor them. While sake mirrors the intricate subtleties of Japanese tradition with its depth and variety, soju captivates with its clean, sharp essence, a testament to Korean celebrations. The two might differ in origin, flavor, and method, but together they encapsulate the essence of Asian craftsmanship in distillation. And as you journey through the delights of Asian spirits, remember that the world of beverages offers even more. When a craving for a crisp brew strikes, buy beer online in the Philippines at Thirst: Philippine’s First Online Liquor Marketplace, ensuring that every thirst, be it for age-old traditions or contemporary flavors, is satisfyingly quenched.
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