The difference between sake and shochu
1, Japanese sake is brewed alcohol, while Chinese wine is distilled alcohol, which is the most fundamental difference between the two. Sake has an alcohol content of around 15 degrees, whereas baijiu is quite precise, usually around 50 degrees for the original spirit, so all Chinese baijiu are spirits.
2, the main raw material for brewing sake is rice, and the main raw material for shochu brewing is sorghum, and the difference in brewing raw materials makes the two kinds of liquor essentially different in flavor.
Moreover, Japanese sake, like Chinese liquor, can be categorized into different types, i.e., strong-flavored, soy sauce-flavored, and clear-flavored, etc. Japanese sake also has sweet mouth wine, spicy mouth wine, strong alcohol wine, light liqueur, and high acidity wine.
Shochu is largely the same as white wine, and the same grain distillate is transparent and colorless.
Wine is the main raw material of grain grain, with large, small, wheat bran, mother of wine, etc. for saccharification and fermentation, by cooking, saccharification, fermentation, distillation and distillation of distilled spirits. It is also called shochu, Laobaijian, shochu and so on. Wine colorless (or slightly yellow) transparent, aromatic and pure odor, the entrance is sweet and refreshing, high alcohol content, storage and aging, with an ester-based composite aroma as the main body.
After the above introduction, I believe that we have what is the difference between sake and shochu, sake and shochu which is good to drink know, I hope to help you.