Shochu, sake & soju: what's the difference?

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. These drinks often get lumped together under the 'Asian Spirits' category, but they’re actually quite different — in how they’re made, how they’re enjoyed, and what they bring to the glass.

Let’s break it down.

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, 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.

BUT WAIT, THERE'S MORE

Umeshu is another Japanese liqueur made from steeping ume plums into a spirit along with rock sugar. The spirit is usually Shochu and it can take around 12 months to steep.  

Bijou is a Chinese spirit, which uses Qu, a mould from the Rhizopus family, cultivated on crushed, uncooked cereal that is moulded into brick-like blocks. Baijiu is a high-alcohol spirit with an ABV usually sitting at 50% and above.

Why does it matter?

Knowing the difference 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.

Want to learn more about Shochu? Head to the link below.

CURIOUS DRINKERS CLICK HERE