There are so many people wondering how SAKE (Sake) SOJU (SOUCH) Korean liquor and SHOCHU (CHOJU) Japanese liquor is different. It is well known that the Japanese culture of drinking is usually. Beer is also available. Sake and Shoji Japanese Both Sake and Shu Ju Can someone tell me how it is different? Of course, even though we can not distinguish it differently, we still have a good drink, lol, but today we talk about this and we will bring everyone apart. These two liquors are better.

The first difference is the process.

Japanese sake = use of fermentation
Cho Ju = Use the distillation method.
To say the biggest difference would be this. As part of the production process. If it is a sake. The same process applies to beer and wine. That is fermentation.
If it is a Chojyo, the same process with Whiskey, Vesca and Brandy, that is the way to refine it.

The difference is next. Alcohol

It is said that both Japanese and Shuju are different in the production process. Of course, the difference that follows inevitably escapes the alcohol level. Normally, the fermentation method used to make alcohols is to use yeast or liquor as a reaction. If yeast is stopped, alcohol will not increase as well. Normally, the yeast will stop if the temperature exceeds 15 degrees or so, so when the temperature is too high, it will cause. On the other hand, if the alcohol concentration is increased with no distillation, the temperature is only 20-25 degrees.

SAKE The basic is made from fermented rice. Some people call it RICE WINE, while SHOCHU and SOJU describe it simply as a Japanese WODKA. And Korea respectively.

SHOCHU The average alcohol content is about 25%, while the average SOJU is 20%.

Shu Ju is divided into 2 types.

1. Through several refinement (kou-rui), often used for making cocktails, tea and fruit juices.
2. Through a single refining (otsu-rui), it is possible to obtain better quality Shokju, especially the Honkaku shochu. There will be no sugar added (while Korean soybean will add sugar during distillation).

How to drink SHOCHU Japanese popular liqueur, there are many many. But like liking.

• Pure drinking 'neat' / 'straight up'
  For those who want to absorb the taste.
• Drink with ice 'on the rock'
  Add two ice cubes and gradually drink it to make it fresh. And, of course,
• Drink with hot water 'oyuwari' / cold water 'mizuwari'
  Mix water Or even Oolong tea. It makes eating easier for novice drinkers.
• Drink with beer
  Blended with low-alcohol beer-flavored (hoppy)
• Cocktail drink 'chūhai'
  Mixed with other drinks To improve the taste to enjoy. I like to young. The people like to drink more or less.

Chou Ju

1. Bring it sweet, well-selected, cleaned and cut apart for steaming. During the cut, it must check and remove the bad part.

2. Bring it sweetened to a steak, steamed at 91 degrees Celsius for about 1 hour.

3. Prepare Koji
Mix ramie rice with parboiled rice to increase the mold for 2 days by using automatic tools. When finished, the racqui is mixed with rice called malt, which is an important part in making soy sauce.

4. Initial preparation
Add water to the malt (racco mixed with rice), mix and leave to leave for 5 days to yeast.

5. Secondary Preparation
Add the water and sweetened sugar to the fermented malt. And fermented for another 8 days.

6. Distillation
Take the fermented water to heat by steaming or baking. Will evaporate into steam, which is alcohol and water. While the fermented water will be people forever. Then the steam is cooled down, it will have high alcohol concentration.

7. Collection
Put a high concentration of shogun in the tank. During this time, Chojyo's taste will always change for good taste.

8. Mixing
When Sho Ju kept that flavor constant, it would have been Chō Ju's taste.

Kuro Kirishima SHOCHU brand name in Japan is known that it is sold almost every store in Japan, it is said that. I want to taste it as well, try to order it to see it.