Shochu vs. sake vs. soju: what's the difference?
- May 13, 2025
- 4 min read
Updated: 6 days ago
Shochu vs Soju vs Sake: Quick Answer
Shochu is a Japanese distilled spirit made from ingredients like rice or barley. Soju is Korea's best-known spirit and is usually lighter in alcohol. Sake isn't a spirit at all—it's a brewed rice beverage, more similar to beer or wine than vodka or whisky.Although they're often grouped together, shochu, sake and soju are three very different drinks. The biggest differences come down to how they're made, their alcohol content, how they're served and where they come from.
Here at Reed & Co., we’ve spent years studying and enjoying Japanese spirits - particularly Shochu - and one question we often hear is: what’s the difference between Shochu, Sake, and Soju?
It’s a great question. Shochu, sake and soju are often confused because they all originate in East Asia, but they're made in very different ways and offer completely different drinking experiences. Here's a simple guide to help you tell them apart.
Shochu vs. Soju. vs. Sake: the differences explained
Shochu | Soju | Sake | |
Country | Japan | Korea | Japan |
Type | Distilled spirit | Distilled spirit | Brewed rice beverage |
ABV | 25–35% | 16–25% | 12–15% |
Ingredients | Rice, barley, sweet potato, etc. | Grain or starch | Rice |
Best served | Neat, soda, cocktails | Chilled, mixed | Warm or chilled |
Best for | Cocktails, sipping | Social drinking | Food pairing |
Let’s break it down.
Sake
Sake is a Japanese brewed beverage, more like beer or wine than a spirit. It's made by fermenting rice with koji (a key ingredient that we also use in Shochu), and has a typical ABV of around 12–15%. Sake is usually served warm or chilled and is often reserved for toasting, pairing with food, or ceremonial moments. It’s delicate, aromatic, and doesn’t go through distillation.
Shochu, on the other hand, is distilled - usually once - and sits at a lower ABV than most spirits (often around 25–30%). It’s an incredibly versatile clear Japanese spirit, and can be made from over 50 different base ingredients, including rice, barley, sweet potato, and even chestnuts. Shochu uses the Aspergillus family of Koji mould.
Unlike Sake, Shochu reflects the flavour of its base ingredient in a much purer form. That’s why, when we make our Australian Shochu, we focus on using beautiful ingredients like Australian-grown rice and barley. We also make our own Koji in-house in Bright, so we can ensure the quality is just how we want it.
Soju
Soju, which originates from Korea, is also a distilled spirit, though modern Soju is often mass-produced using a mix of grains or starches (like rice, wheat, or even sweet potatoes) and neutral alcohol. It’s typically distilled multiple times and then diluted down, resulting in a light, clean spirit around 16–20% ABV. It’s popular in Korean barbecue culture and often served alongside food, sometimes mixed with beer (somaek) or flavoured with fruit.
Why does it matter?
Understanding the differences helps you choose the right drink for the occasion. If you enjoy cocktails, shochu's clean, versatile character makes it an excellent base spirit. If you're pairing food, sake offers a very different experience, while soju is often enjoyed in social settings. Once you know what sets them apart, you'll discover each has its own place on the table.
Knowing the difference also helps you drink better. Shochu is smooth, nuanced and built for sipping, mixing, and pairing — especially in cooler months or with food that has depth and complexity. It’s a big part of why we’ve fallen in love with it, and why we’ve made it a focus of our Koji Spirits collection.
FAQS
What is the main difference between shochu, soju and sake?
Although they're often grouped together, they're very different drinks. Shochu is a Japanese distilled spirit, soju is Korea's best-known distilled spirit, and sake is a brewed rice beverage rather than a spirit. They differ in how they're made, their alcohol content and how they're typically enjoyed.
Is shochu stronger than sake?
Yes. Most shochu is bottled between 25% and 35% ABV, while sake is usually around 12% to 15% ABV. Despite its higher alcohol content, shochu is often enjoyed with soda, water or ice, making it a smooth and approachable drink.
Is soju the same as shochu?
No. While both are distilled spirits, they come from different countries and are made differently. Shochu is traditionally produced in Japan using ingredients like rice or barley and koji fermentation, while soju originated in Korea and is typically lighter in alcohol with a different flavour
profile.
Which is better for cocktails?
All three can be enjoyed in different ways, but shochu is particularly versatile in cocktails. Its clean, balanced flavour works well with citrus, soda and fresh ingredients, making it an excellent base for refreshing drinks.
What does shochu taste like?
That depends on the base ingredient. Rice shochu is typically smooth and delicate, while barley shochu often has a richer, nuttier character. Australian shochu can also reflect local ingredients and craft distilling techniques.
Where can I try Australian shochu?
You can discover Reed & Co. Distillery's Australian Shochu range online or visit our distillery in Bright, Victoria, where you can enjoy guided tastings, cocktails and food at Koji Bird.
DISCOVER OUR KOJI SPIRITS SHOCHU
Curious what Australian shochu tastes like? Explore our range of award-winning Koji Spirits, handcrafted in Bright using locally grown ingredients and traditional koji fermentation.
Want to learn more about Shochu? Head to the link below.
