Ever found yourself staring at a menu and wondering, “Shochu or soju—which one should I pick?” That’s the classic shochu vs soju dilemma! Both are smooth, versatile spirits, but they come from different worlds and each has its own story to tell.
Shochu tends to be earthy and subtle, made from ingredients like barley, rice, or sweet potatoes, while soju is usually lighter and a bit sweeter, often made from rice, wheat, or even starches like sweet potatoes and tapioca. Let’s learn about these drinks here!
What is Shochu?
So, what is shochu? Shochu is a traditional Japanese distilled spirit, usually stronger than soju, with an alcohol content around 25–35% ABV.
Unlike soju, shochu has strict legal definitions and two main categories: korui shochu, which is mass-produced via continuous distillation, and otsurui (honkaku) shochu, single-distilled from specific ingredients like barley, sweet potatoes, rice, or saké lees.
Honkaku shochu relies on koji mold to ferment starches into sugars, preserving the rich, earthy, and nuanced flavors of its base ingredients. Regional variations abound: rice shochu is popular in Kumamoto, barley and sweet potato shochu in Kyushu, and Okinawa is famous for awamori, a black-koji rice shochu.
Honkaku shochu can be enjoyed straight, on ice, mixed with tea or fruit drinks, or even warmed for a comforting sip.
What is Soju?
Soju is Korea’s iconic distilled spirit with a history dating back to the 13th century. Traditionally made from rice using a natural yeast starter called nuruk, soju was once a handcrafted beverage with unique, rustic flavors.
However, after the Korean War, grain-based alcohol production was banned, and mass-produced, sweetened soju took over, with lower alcohol content around 16–25%.
Since the 1990s, traditional soju has been making a comeback, driven by artisanal producers and millennials seeking authentic, flavorful spirits. Today, soju ranges from classic rice-based versions to innovative hybrids, offering a smooth, approachable taste that can be enjoyed neat, in shots, or in cocktails.
Key Differences Between Shochu vs Soju
While shochu and soju might look similar at first glance but their ingredients, production methods, and flavor profiles set them apart. Understanding these differences can help you appreciate each spirit and choose the right one for your taste or occasion.
1. Ingredients
Both shochu and soju can be made from a variety of base ingredients, including rice, barley, and sweet potatoes. However, Japanese shochu stands out because it can also be made from brown sugar, particularly in Kyushu, which adds a unique depth and slight sweetness to the spirit.
In contrast, traditional Korean soju was historically made primarily from rice, but modern mass-produced brands often use cassava or other starches.
This shift in ingredients is partly due to historical circumstances: during the Korean War and subsequent years, rice shortages and economic challenges led the government to ban rice for alcohol production between 1965 and 1990.
Even today, this policy has influenced how many soju brands source their ingredients, resulting in a broader range of base materials compared to artisanal shochu.
2. Distinctions in Production
The production methods of shochu and soju are quite different and largely determine their flavor. Soju is often distilled multiple times to achieve a smooth, neutral taste, somewhat similar to vodka.
Premium soju brands often emphasize their extensive filtration processes, like using bamboo charcoal, to create a clean and approachable spirit. This neutral base has contributed to the popularity of fruit-flavored soju, making it versatile for cocktails or casual drinking.
Most soju in South Korea today is mass-produced by large companies, with ethanol distilled to around 95% ABV, then diluted with water and mixed with sweeteners and flavorings. That said, traditional artisanal soju still exists, crafted with more historically preserved techniques for a richer, more complex flavor.
On the other hand, shochu in Japan is legally divided into two main categories. The first, honkaku shochu is produced through single distillation and tightly regulated in both ingredients and methods.
This type highlights the natural flavors of its base ingredients, resulting in a savory, earthy, and bold taste that is highly valued among enthusiasts. The second type, korui shochu, is made through continuous distillation, similar to mass-produced soju.
This version has a clean, neutral flavor, making it more affordable and commonly used as a base for liqueurs such as umeshu (plum wine). Okinawa’s awamori, made from long-grain indica rice, is technically classified as korui shochu under licensing laws, but its distinct production method and regional identity give it a unique character separate from other shochu.
3. Flavor Profiles
Flavor is where shochu and soju truly diverge. Shochu retains the earthy, nutty, or sweet notes of its base ingredients, offering a complex and nuanced taste experience.
Barley shochu tends to be nutty and mild, sweet potato shochu is rich and earthy, and rice shochu is smooth and slightly fragrant. Mass-produced korui shochu, like soju, is neutral and clean, often used in cocktails or mixed drinks.
Soju, particularly modern mass-produced varieties, is generally lighter, sweeter, and easier to drink, with less pronounced base flavors. Traditional soju, however, can have subtle hints of rice or grains and a mild, warming character, offering a more refined experience for those seeking authenticity.
Top Recommendations From Minuman.com
Now that you know the key differences between shochu vs soju, it’s time to explore some top picks you can try at home. Whether you’re curious about Japanese craftsmanship or Korean classics, Minuman.com has carefully curated options to suit every taste and occasion.
A. Shochu Recommendations
- Momosuke Original - Barley Shochu
- Shifuku No Kaori Plum Shochu
- Daiyame - Sweet Potato Shochu
- Enma Red - Barley Shochu
B. Soju Recommendations
- Jinro Is Back Soju
- Jinro Chamisul - Fresh
- Jinro Chamisul - Strawberry
- Jinro Chamisul - Peach
- Jinro Chamisul - Green Grape
- Jinro Chamisul - Plum
- Jinro Chamisul - Lemon
- Jinro Chamisul - Grapefruit
Grab Your Bottle Today!
Shochu offers a nuanced, often earthy flavor with a variety of base ingredients like barley, sweet potato, or rice, while soju tends to be slightly sweeter, lighter, and more approachable for casual sipping or cocktails. Next time you’re in the mood to try something new, remember these differences.
Looking to explore the rich flavors of Japan and Korea from the comfort of your home? At Minuman.com, you can buy high quality shochu and buy high quality soju that are perfect for sipping, mixing, or sharing with friends.
From the earthy, nuanced notes of authentic shochu to the smooth, approachable taste of premium soju, every bottle is carefully selected for quality and flavor. Skip the guesswork and order your favorite spirits hassle-free at Minuman.com!
