{"id":11942,"date":"2025-07-14T15:08:20","date_gmt":"2025-07-14T14:08:20","guid":{"rendered":"https:\/\/www.themixer.com\/en-uk\/?p=11942"},"modified":"2025-08-18T09:45:48","modified_gmt":"2025-08-18T08:45:48","slug":"soju-vs-sake","status":"publish","type":"post","link":"https:\/\/www.themixer.com\/en-uk\/learn\/soju-vs-sake\/","title":{"rendered":"What\u2019s the Difference Between Soju, Sake and Shochu?"},"content":{"rendered":"

The buzz around Asian spirits is real. Over the past few years, drinks like soju, sake, and shochu, that were once niche outside their home countries have found their way onto bar menus around the world.\u00a0<\/span>But when it comes to the differences between <\/span>soju vs sake vs shochu<\/span>, there\u2019s a lot to discover.<\/span>\u00a0<\/span><\/p>\n

These three iconic drinks may all hail from East Asia, but each one has its own story, flavour profile, and distinct identity at the bar. From Korean rooftops to Japanese izakayas and everywhere in between, these spirits are making waves in global cocktail culture and they\u2019re sidling their way into home bars, too.<\/span>\u00a0<\/span><\/p>\n

Whether you’re a home mixologist on the hunt for your next signature pour or just want to know what to sip on sushi night, this guide breaks it all down. Let\u2019s explore how these drinks differ, how they\u2019re traditionally enjoyed, and how they\u2019re being reimagined in bold, modern ways.<\/span>\u00a0<\/span><\/p>\n

What is soju?<\/h2>\n

\"Close<\/p>\n

Soju is a clear, smooth, and subtly sweet distilled Korean spirit traditionally made from rice, wheat, or barley. These days, you\u2019ll also find modern versions crafted with sweet potatoes, tapioca, or even quinoa, depending on the distiller.<\/span>\u00a0<\/span><\/p>\n

Soju typically clocks in at a lower ABV<\/a> than most spirits (hovering between 12% and 25%) which makes it super chill for longer sipping sessions or casual nights with friends. It\u2019s often compared to <\/span>vodka<\/span><\/a> thanks to its clean taste and mixability, but it\u2019s got a gentler kick and a more delicate personality.<\/span>\u00a0<\/span><\/p>\n

Wondering <\/span>how to drink soju?<\/span> In Korean drinking culture, it\u2019s often served neat and cold in small glasses, with a deep focus on sharing and ritual. But in recent years, soju has also become the star of some seriously cool cocktails. It pairs beautifully with citrus, herbs, and fruit, and plays nice with mixers like ginger beer, soda water, and even yogurt drinks like Yakult.<\/span>\u00a0<\/span><\/p>\n

If you’re feeling bold, try pairing soju with <\/span>Grand Marnier<\/span><\/a> in a zesty <\/span>Sidecar<\/span> riff, or shake it up with <\/span>Crodino<\/span><\/a> for a low-ABV bitter orange twist. Soju\u2019s low-key nature makes it the ultimate team player.<\/span>\u00a0<\/span><\/p>\n

Read next:<\/span><\/b> Soju Cocktails (Easy Recipes You Can Make at Home)<\/span><\/a>\u00a0<\/span><\/p>\n

What is sake?<\/h2>\n

\"The<\/p>\n

Sake<\/a> isn\u2019t distilled like soju or shochu. It\u2019s brewed, more like beer, using polished rice, water, yeast, and a fermentation starter called koji. The result? A beautiful range of flavours that can be fruity, nutty, floral, or deeply umami, depending on <\/span>how much the rice has been polished<\/span> and the fermentation process.<\/span>\u00a0<\/span><\/p>\n

Sake typically sits at around 12\u201316% ABV and is served either warm or chilled, depending on the type. Lighter, fruitier styles are usually chilled, while richer, more savoury sakes are warmed up. It\u2019s a staple with sushi and tempura, but there’s a new wave of bartenders giving sake a whole new lease on life.<\/span>\u00a0<\/span><\/p>\n

Need some <\/span>sake cocktail ideas<\/span>? Try a Sake Spritz with <\/span>Aperol<\/span><\/a> and soda water, or a Saketini made with gin and a cucumber twist. It’s a great base for delicate, <\/span>low-ABV drinks<\/span>, especially when you want something a little different from the usual vodka or gin standbys.<\/span> Sake brings quiet confidence to the party. It\u2019s subtle, layered, and seriously rewarding when given the spotlight.<\/span>\u00a0<\/span><\/p>\n

Go pro<\/span><\/b>: <\/span>Asian Cocktail Ingredients to Inspire Your Next Drink<\/span>\u00a0<\/span><\/a><\/p>\n

What is shochu?<\/h2>\n

\"Close<\/p>\n

While often confused with sake, shochu is actually a distilled spirit, making it more like soju or vodka. But that\u2019s where the similarities end.<\/span>\u00a0<\/span>Shochu is Japan\u2019s most beloved distilled drink, made from a variety of base ingredients, including sweet potatoes (imo), barley (mugi), rice (kome), brown sugar (kokuto), and even buckwheat or shiso leaves.\u00a0<\/span>\u00a0<\/span><\/p>\n

Each base gives shochu its own personality. Think earthy, nutty, or mellow, depending on the style. Compared to soju, shochu tends to have a deeper, more complex flavour, and slightly higher ABV, typically around 20\u201325%.<\/span>\u00a0<\/span><\/p>\n

This makes it the perfect base for <\/span>shochu cocktails<\/span>, especially highballs. A classic combo is shochu with citrus and soda water, or something funkier like <\/span>yuzu<\/span> and bitters. Shochu also gets along surprisingly well with amaro or vermouth, turning into deliciously complex cocktails.<\/span>\u00a0<\/span><\/p>\n

It\u2019s got a low-key kind of swagger that makes it the perfect fit for a Japanese twist on a <\/span>Whiskey Sour<\/span>. Shochu + yuzu juice + egg white = pure magic.<\/span>\u00a0<\/span><\/p>\n

Also see:<\/span><\/b> Shochu Cocktails (Discover Japan’s Best-Kept Secret)<\/span><\/a>\u00a0<\/span><\/p>\n

Soju vs sake vs shochu taste in cocktails<\/h2>\n

\"Two<\/p>\n

So,<\/span> which of these spirits deserves a spot on your <\/span>cocktail cart?<\/span> Let\u2019s break it down.<\/span>\u00a0<\/span><\/p>\n

Soju<\/span><\/b> is a dream for fruit-forward and citrusy drinks. It works like vodka, but with a smoother, softer finish. Use it in <\/span>Mojitos<\/span>, <\/span>Cosmos<\/span>, or highballs with a twist. Add a pop of Grand Marnier, and you\u2019ve got a fusion drink that\u2019s classy but chill.<\/span>\u00a0<\/span><\/p>\n

Sake<\/span><\/b> leans into the elegant side. It\u2019s ideal in low-ABV cocktails where you want subtlety over strength. Think Sake Spritz with Aperol, Saketinis with <\/span>Bulldog Gin<\/span><\/a>, or even a Sake Mojito for something herbaceous and light.<\/span>\u00a0<\/span><\/p>\n

Shochu<\/span><\/b> is your go-to for earthy clinkers and sips with serious structure. It plays well with bitters, herbs, and citrus. For a killer combo, pair shochu, blood orange juice, and a splash of <\/span>Amaro Averna<\/span><\/a>. Want to impress your guests? Pour a Hanamizak\u00e9 Martini with shochu, sake, and <\/span>Cinzano Vermouth Bianco<\/span><\/a>; it\u2019s got that layered, umami-rich profile that always stands out.\u00a0<\/span>\u00a0<\/span><\/p>\n

Learn more:<\/span><\/b> Navigating the Rich Tapestry of Korean Drinking Culture<\/span><\/a>\u00a0<\/span><\/p>\n

Which should you try first?<\/h2>\n

\"A<\/p>\n

Here\u2019s a quick cheat sheet for when you’re standing in the liquor aisle or browsing online and deciding between <\/span>soju, shochu, and sake<\/span>:<\/span>\u00a0<\/span><\/p>\n