Difference between Japanese Sake(Nihonshu) and Shochu

Japanese Sake(Nihonshu) and Shochu are repensentative alcohol in Japan.

But, do you know difference between Japanese Sake(Nihonshu) and Shochu?

We will introduce Difference between Japanese Sake(Nihonshu) and Shochu, how to make, component and how to drink.

Difference how to make between Japanese Sake(Nihonshu) and Shochu

Japanese Sake(Nihonshu) and Shochu are big difference how to make.

Japanese Sake(Nihonshu) is Brewage

Brewage is method sugar included in the ingredient ferment alcohol.

How to make that Japanese Sake is similar to wine.

Wine is used with an ingredient of grapes, Japanese sake is used with an ingredient of Rice.

But, There are also special aspect in Japanese Sake in the brewage alcohol.

Rice doesn't have sugar, so starch included in the Rice to the sugar, ferment alcohol.

Shochu is Distilled Drink

Distilled Drink is method gas that evaporated brewage is cool, returning to liquid.

Brewage Drink is mixed water and alcohol, Distilled Drink is able to separate it. As a result, Distilled Drink is stronger alcohol than Brewage Drink.

Difference ingredients between Japanese Sake(Nihonshu) and Shochu

Japanese Sake(Nihonshu) and Shochu also has diffrence ingredients.

Japanese Sake(Nihonshu) ingredient is Rice

There are some types in Japanese Sake(Nihonshu), but basically the Japanese Sake(Nihonshu) ingredient is Rice.

Japanese Sake has a name added to the "Junmai" case, its ingredients are only Rice, Rice malt and water.

In Other cases, ingredients have a Brewage alcohol too.

Shochu ingredients are Cereals basically

Shochu ingredients are Cereals for example potatoes or wheats etc basically.

There are a lot of ingredients types in Shochu, potatoes and wheat occupy 90% overall.

There is a case ingredient is rice, it is called "Kome(Rice) Shochu".

Difference Components between Japanese Sake(Nihonshu) and Shochu

Japanese Sake(Nihonshu) and Shochu have different alcohol content and sugar volume.

About difference Alcohol content

Japanese Sake(Nihonshu) and Shochu have different alcohol content.

Japanese Sake(Nihonshu) alcohol is 15 ~ 16%. Maker has to set below 22% in a Japanese low.

Shochu alcohol is 20 ~ 25%. Maker has to set below 45% in a Japanese low.

About difference Sugar volume

Japanese Sake(Nihonshu) and Shochu have different sugar volume.

In Japanese Sake(Nihonshu) is 100g, average sugar volume is 3.6g.

Shochu is removed from sugar by Distilling, so not including sugar.

But Shochu is higher calorie than Japanese Sake.

Difference how to Drink between Japanese Sake(Nihonshu) and Shochu

Japanese Sake(Nihonshu) and Shochu have different how to drink.

How to drink Japanese Sake(Nihonshu)

The person drinks Japanese Sake basically and directly.

Japanese Sake is changed scent and taste by temperature. So the person drinks it at various temperatures.

Japanese Sake is changed how to call by temperatures.

What call	temperature	feature
Reishu(冷酒)	5 ~ 15 degree	This is refreshing. It is hard to feel Japanese Sake scent, so beginner is easy to drink.
Hiya(冷や)	20 degree front and rear	It is easy to feel Japanese Sake scent and taste.
Kan(燗)	30 ~ 50 degree front and rear	It is easy to feel Japanese Sake scent and alcohol, hard to feel sweetness.

 

How to drink Shochu

The person drinks Shochu while mixing various things. Because Shochu is higher alcohol.

What mixed	feature
Ice	Available to enjoy to changing taste long time. And it is easy to feel Shochu scent.
Soda	It is easy to drink refreshingly. It is recommended to beginners.
Water	It is soft taste while feeling Shochu scent and taste.
Hot Water	It is easy to Shochu scent and richness. And it is recommended a cold day.