Sake vs Shochu: Understanding Japan's Two Great Drinks

Visitors to Japan often know about sake, but many are surprised to learn that shochu actually outsells it domestically. These two drinks are the pillars of Japanese alcohol culture, yet they're fundamentally different. Understanding both will dramatically improve your nights out in Japan.

The basic difference

Sake (nihonshu) is a brewed beverage, similar in production method to beer. Rice is fermented with the help of koji mold and yeast, producing a drink with 15–17% alcohol. Think of it as rice wine, though technically it's rice beer.

Shochu is a distilled spirit, more like vodka or grappa in production. A base ingredient is fermented and then distilled, producing a spirit with 25–30% alcohol. It's stronger than sake but lighter than most Western spirits.

How sake is made

Sake production is an art refined over centuries:

• Rice is polished (milled) to remove the outer layers. The more it's polished, the more refined the sake.
• The polished rice is washed, soaked, and steamed.
• Koji mold is grown on some of the steamed rice, converting starch to sugar.
• Yeast is added, and the mixture ferments for 2–4 weeks.
• The result is pressed, filtered, and often pasteurized.

The degree of rice polishing determines the grade:

• Junmai — At least 70% of the grain remains
• Ginjo — At least 60% remains (40% polished away)
• Daiginjo — At least 50% remains (the most premium)

How shochu is made

Shochu production centers on distillation:

• A base ingredient — sweet potato, barley, rice, or others — is prepared.
• Koji mold converts starches to sugars.
• The mixture is fermented with water and yeast.
• The fermented liquid is distilled (single distillation for honkaku shochu, multiple for korui shochu).

The base ingredient defines the flavor:

• Imo (sweet potato) — Earthy, rich, sometimes funky. The most characterful.
• Mugi (barley) — Smooth, mild, approachable. Great for beginners.
• Kome (rice) — Clean, delicate, sake-like.
• Kokutō (brown sugar) — Sweet, mellow. From Amami Islands.
• Soba (buckwheat) — Light, nutty, aromatic.

How to drink sake

• Chilled (reishu) — Best for ginjo and daiginjo. Highlights floral and fruity notes.
• Room temperature (hiya) — Shows the full, natural character of the sake.
• Warm (nurukan, atsukan) — Best for junmai and fuller-bodied sakes. Warming rounds out the flavor and is comforting in winter.

In a group, pour for others rather than yourself. Hold the tokkuri (carafe) with two hands, and receive pours with two hands on your cup. Say "kanpai!" before the first sip.

How to drink shochu

• Straight (sutorēto) — For premium honkaku shochu. Sip slowly.
• On the rocks (rokku) — Ice mellows the spirit and opens up flavors.
• With hot water (oyuwari) — Poured over hot water (water first, then shochu). Traditional and warming. Especially good with imo shochu.
• With cold water (mizuwari) — Lighter and refreshing.
• With soda (soda-wari) — The most casual style. Light and easy.
• In a chuhai — Mixed with soda and fruit flavoring. The convenience store staple.

When to choose sake vs shochu

Choose sake when:

• Eating sushi or sashimi (delicate sake complements raw fish)
• You want to explore regional varieties (every prefecture has local breweries)
• Dining at a Japanese restaurant with a sake list
• You prefer lower alcohol content

Choose shochu when:

• Eating rich, flavorful food (yakiniku, fried food, stews)
• You want a longer drinking session (diluted shochu has lower effective alcohol per glass)
• It's cold and you want oyuwari (hot water mix)
• You're at an izakaya and want something affordable
• You want to try Kyushu's signature drink

Price comparison

Both are remarkably affordable in Japan:

• Sake: ¥400–¥800 per glass at an izakaya
• Shochu: ¥300–¥600 per glass at an izakaya
• Premium options are available at specialty bars for more

Where to try both

Any izakaya will have both sake and shochu on the menu. For a deeper experience, look for sake bars (nihonshu-bar) or shochu bars (shochu-bar) where staff can guide you through selections. Use barhop.jp to find bars and izakayas near you.