Saké and Soju are two popular types of alcohol that have been enjoyed in Japan and Korea for centuries. Sake is a Japanese rice wine made by fermenting rice that has been polished to remove the outer layers, while Soju is a Korean distilled beverage made from rice, sweet potatoes, barley, wheat, tapioca, or other starches.
But which is the stronger drink? This totally depends on the exact beverage that you’re drinking. Saké is typically around 15% -16% abv with some varieties coming in at around 22% abv. Soju, on the other hand, has a much wider variety of strengths available. Flavoured and fruit Sojus are normally around 13% abv while some stronger premium Sojus can come in as high as 53% abv.
There are many popular brands of both Saké and Soju. Some of the top selling brands of Saké in Japan include Dassai, Gekkeikan, and Ozeki. These brands are known for their high-quality rice and water, and are made using traditional production methods.
Some of the top selling brands of Soju in Korea include Jinro (Hite/Jinro), and Chum Churum (Lotte), and Good Day (Muhak). These brands are known for their smooth and easy-to-drink flavors, and are usually enjoyed straight as a shot or mixed as a drop shot in beer in a drink known as a “somaek”. Higher percentage Sojus are often used in cocktails as a replacement for Vodka or Gin.
In addition to their original versions, both Saké and Soju also come in a variety of flavors. Saké is often flavored with ingredients like fruit, herbs, and spices, while soju is most often flavored with fruit juices. These flavored versions offer a refreshing twist on the traditional beverages and are most popular with younger age ranges outside of Korea.