Japanese sake takes rice and natural mineral water as raw materials, and through the steps of koji-making, koji-making and final fermentation, the wine mash with an alcohol content of about 18% is brewed. After adding lime for precipitation, it is pressed into the original wine.

The temperature of sake should be adjusted according to the grade of sake. Generally speaking, if the flavor is rich, high-grade wines such as pure rice wine are suitable for warm drinking, because this kind of wine can give off the aroma of wine during heating, making the wine more rich and mellow. The aroma and taste of Yinniang and Dayinyiang are very good, which is more suitable for cold drinking. This is mainly because the aroma of sake will dissipate with the increase of temperature. Pure rice wine is light and delicate, and its taste and flavor are easily lost, so it is more suitable for cold drinks or normal temperature drinking.

The main ingredient of Korean shochu is rice, which is usually paired with wheat, barley or sweet potato. The color is transparent, the alcohol content is usually between 18-22, and the degree is low, but the stamina is great. Korean shochu can hardly smell alcohol. The entrance of Korean shochu is not difficult because of its low alcohol content, but it tastes sweet. Korean shochu is not spicy, and there is almost no aroma of wine, so most people feel bad.

Comparatively speaking, Japanese sake and Korean shochu are not high in degree, but Japanese sake will have a strong bouquet. Comparatively speaking, people will prefer Japanese sake, while South Korea can't smell anything. Even when drinking, the taste of Korean shochu is very weak, but it does not mean that Korean shochu will not be intoxicating, and its stamina is not small, so you should pay attention to moderation when drinking, otherwise it will be Korean.