Soju, Shochu, Sake And Umeshu: A Beginner’s Guide To Asian Drinks
- 2 days ago
- 4 min read
If you’ve ever looked at a drinks menu in a bar or restaurant, seen drinks like Soju, Shochu, Sake and Umeshu and wondered what the differences are, you’re not alone!
These drinks often get grouped together under the loose banner of 'Asian drinks' or 'Japanese spirits' which gives you some clues, but they’re definitely not all the same thing.
Some are brewed. Some are distilled. Some are liqueurs. And they all have their own very distinct flavours, aromas and personalities!
So, before you accidentally order a liqueur when you wanted a spirit, or mistakenly assume Sake, Soju and Shochu are basically the same, we've put together a simple guide to help you understand these unique drinks
Breaking it down (save this to your phone!)
Drink | Country most associated with it | What it is | Typical ABV | Best for |
Soju | Korea | Distilled spirit | 16-20% | Korean barbecue, clean flavour, easy drinking |
Shochu | Japan | Distilled spirit | 25-30% | Ingredient character, food pairing, versatility |
Sake | Japan | Brewed rice drink | 12-15% | Delicate flavour, ceremony, food pairing |
Umeshu | Japan | Plum liqueur | 10-20% | Sweet, fruity, usually served over ice |
What Is Soju?
Soju is a Korean distilled spirit and one of the most widely consumed alcoholic drinks in the world.
Modern Soju is usually light, clean and fairly neutral in flavour. It is often made from grains or starches such as rice, wheat, barley, tapioca or sweet potato, then diluted to a lower ABV. Many popular soju brands sit around 16-20% ABV, making them lighter than vodka, gin or whisky.
Soju is strongly tied to Korean barbecue culture and is often served in small glasses alongside food. It can be drunk neat, chilled, mixed with beer in a drink called somaek, or found in fruit-flavoured versions.
What Is Shochu?
Shochu is a Japanese distilled spirit (and one of our favourites!). It is often compared with Soju (maybe because they sound similar), but traditional Shochu is a very different drink.
Shochu can be made from many starchy base ingredients, including rice, barley, sweet potato, buckwheat, sesame or chestnuts. The base ingredient matters because good Shochu gets a lot of flavour and texture from what it is made from.
Shochu also uses koji, a mould culture that helps convert starches into sugars before fermentation. For us here at Reed & Co. Distillery, koji is a central part of our Koji Spirits production process. We make our own koji in-house in Bright, then use Australian-grown ingredients like rice and barley to create our Australian Shochu.
Traditional single-distilled Shochu (known as Honkaku) is often around 25-30% ABV, which makes it lighter than most Western spirits but more spirit-like than sake or wine.
Shochu can be served:
neat
over ice
with soda
with cold water
with warm water
in cocktails
paired with food
What Is Sake?
Sake is often called a Japanese rice wine, but that description is not completely accurate.
Sake is made by fermenting rice with koji, so it has more in common with brewed drinks like beer or wine than with distilled spirits. But it is not distilled. This is one of the biggest differences between Sake and Shochu.
Sake usually sits around 12-15% ABV and can be served chilled, at room temperature or warm, depending on the style.
Its flavour can range from light, floral and clean to savoury, rich and umami-led. It is often enjoyed with food and has a long cultural history in Japan.
What Is Umeshu?
Umeshu is a Japanese plum liqueur made by steeping ume fruit in alcohol with sugar.
It is sweet, fruity and usually served over ice, with soda, or as part of a cocktail. While it is often made using Shochu as the base spirit, it is not the same thing as Shochu. Shochu is the spirit. Umeshu is a liqueur made by infusing fruit into the alcohol.
Soju vs Shochu: what’s the difference?
Feature | Soju | Shochu |
Origin | Korea | Japan |
Style | Usually light and clean | Often more textured and ingredient-driven |
Common ABV | Around 16-20% | Around 25-30% |
Production | Often multi-distilled or made with neutral alcohol | Often single-distilled in traditional styles |
Flavour | Neutral, smooth, easy | Rice, barley, sweet potato or other base ingredient character |
Best with | Korean barbecue, casual social drinking | Food pairing, sipping, cocktails |
If you like soju but want something with more flavour, texture and craft character, Shochu is worth exploring.
Shochu vs Sake: are they the same?
No, and this is probably the biggest confusion. Sake is brewed. Shochu is distilled. That means Sake is closer to beer or wine in production, while Shochu is closer to spirits such as gin, whisky or vodka, though usually lower in alcohol.
Feature | Sake | Shochu |
Made from | Rice | Rice, barley, sweet potato and many other bases |
Process | Brewed | Distilled |
Typical ABV | Around 12-15% | Around 25-30% |
Texture | Delicate, rounded | More spirit-like, often earthy or aromatic |
Serve | Warm, chilled or room temperature | Neat, on ice, with water, soda or in cocktails |
Both can be excellent with food, but they behave very differently in the glass.
Where Does Yuzushu fit in?
Yuzushu is another Japanese-style drink worth knowing, especially if you like bright citrus flavours.
Like umeshu, yuzushu is a fruit liqueur. Instead of ume plum, it is made with yuzu, a fragrant Japanese citrus known for its sharp, aromatic flavour.
Yuzushu is usually sweet, zesty and refreshing. It can be served over ice, topped with soda, used in a spritz, or mixed into cocktails.
At Reed & Co, our Yuzushu sits inside our Koji Spirits family and is one of the easiest entry points for people who are curious about Japanese-inspired drinks but not quite ready to dive straight into straight Shochu.
Which one should you try first?
That depends on what you usually like drinking.
If you usually like... | Try... | Why |
Vodka soda | Soju or Rice Shochu | Clean, light and approachable |
Gin cocktails | Yuzushu or Shochu cocktails | Bright, citrusy and versatile |
Wine with dinner | Sake or Shochu | Food-friendly and lower in alcohol than many spirits |
Sweet liqueurs | Umeshu or Yuzushu | Fruity, easy and excellent over ice |
Whisky or neat spirits | Barley Shochu | More texture, grain character and depth |
Spritz-style drinks | Yuzushu with soda | Fresh, aromatic and low-fuss |
Final sip
If you’re curious about Japanese spirits, our Australian Shochu is a very good place to start!
Discover Reed & Co Koji Spirits
Explore our Koji Spirits range, including:
Available online and at Reed & Co Distillery in Bright, Victoria.
