Soju vs Sake you say? When it comes to Asian alcoholic drinks, two heavyweights dominate the scene: Soju and Sake. Whether you’re in a bustling Korean BBQ joint or a cozy Japanese izakaya, these drinks are central to the dining experience and bring their own unique flair to the table. But which one reigns supreme?
Both soju and sake have deep cultural roots, unique production processes, and distinct flavors. But if you’re reading this, you’re probably wondering: which should you choose for your next night out? Let’s break it down and give soju the nod it truly deserves. Because let’s face it—when it comes to versatility, drinkability, and sheer fun, soju takes the crown.
To read about my dalliance with Sake in Japan click here.
Table of Contents
What Is Soju?
First things first, let’s dive into the world of soju. Soju is Korea’s iconic distilled liquor, with a history that dates back centuries. It’s typically made from rice, although it can also be produced using other grains and starches like wheat, barley, or even sweet potatoes, depending on the brand and region.
Traditionally, soju had a much higher alcohol content, ranging from 25% to 45%. These days, though, commercial soju, like the famous Jinro Chamisul or Chum Churum, hovers around a more palatable 16% to 25%, making it an easy-going spirit that you can sip all night without getting knocked out (hopefully).
But the beauty of soju isn’t just in its alcohol content—it’s in its versatility. You can drink it straight, mix it into cocktails, or pair it with practically any food. From hearty Korean BBQ to spicy seafood stews, soju enhances the flavors of whatever’s on your table without overwhelming your palate. It’s smooth, subtly sweet, and doesn’t have the harsh bite that stronger spirits often bring.
To read about Smirnoff Soju.
What Is Sake?
Now, onto sake. Often referred to as “rice wine,” sake is actually a brewed beverage rather than a distilled one, which is a key difference when comparing it to soju. Sake is produced by fermenting polished rice, and it’s a cornerstone of Japanese drinking culture.
There’s a wide variety of sake, from the cheap stuff you find in plastic bottles at convenience stores to premium, high-end brews that are served at special occasions. Typically, sake’s alcohol content falls between 14% and 20%, so it’s in the same range as soju. However, sake has a more distinct, aromatic profile with fruity, floral, and sometimes nutty or earthy flavors depending on its type and quality.
Photo: Real Simple
Sake can be enjoyed in many forms—cold, warm, or even hot—depending on the season or your personal preference. It’s typically served in small cups or traditional wooden boxes, which can add a certain charm to the experience. However, while sake certainly has its place in Japanese cuisine and culture, it tends to be a more specialized drink, best enjoyed with delicate dishes like sushi or sashimi.
Production Process: Soju vs. Sake
The difference in how soju and sake are made plays a big role in their flavors and versatility.
Soju is distilled, meaning it goes through a process of heating and collecting the evaporated alcohol to create a more concentrated, stronger spirit. While soju was traditionally made from rice, modern production often involves cheaper ingredients like tapioca or even potatoes, making it more affordable. This distillation process gives soju its clean, crisp flavor, which is perfect for sipping straight or mixing into cocktails.
Sake, on the other hand, is brewed in a process that’s similar to beer. Polished rice is steamed, and then yeast and koji mold are added to convert the rice starches into sugar, which is fermented to produce alcohol. The result is a drink with complex, layered flavors. While sake aficionados revel in these nuances, for the average drinker, this complexity can sometimes be off-putting—especially when you’re just looking for a simple, enjoyable drink.
And here’s where soju pulls ahead: the distillation process means you get a cleaner flavor with fewer complications. Sake can be hit or miss, with some types being too sweet, too earthy, or too harsh for some palates. Soju, on the other hand, is universally approachable, making it the more user-friendly choice.
Soju’s Versatility Is Unmatched
One of the reasons soju reigns supreme is its incredible versatility. This is a spirit that adapts to every situation.
Straight soju is the classic way to enjoy it. Pour it into small shot glasses and toss it back with friends, family, or even co-workers (if you’re in Korea, drinking with your boss is practically a cultural requirement). The slight sweetness and subtle burn make it easy to drink, and with the lower alcohol content, you won’t feel overwhelmed after a couple of shots.
But soju’s true versatility shines when it’s mixed. Soju cocktails have exploded in popularity, both in Korea and worldwide. You’ve got your classic soju bomb, a mixture of beer and soju that packs a refreshing, boozy punch. Then there are fruit-flavored sojus, which are ridiculously popular right now—peach, grapefruit, and apple are just a few of the refreshing options available, making soju more approachable for those who might not like the taste of straight alcohol.
And let’s not forget the soju cocktails you can mix up yourself. Whether it’s a soju mojito or a simple soju soda, the drink adapts perfectly to different flavors without overpowering them. Try that with sake, and you’ll find that the strong, fermented rice flavor doesn’t blend quite as smoothly into cocktails.
To read about Partying in Yanji click here.
Sake: Great, But Limited
Don’t get me wrong—sake is fantastic, but it’s just not as versatile as soju. When you’re drinking sake, you’re usually doing it in a specific context, like pairing it with sushi, tempura, or other delicate Japanese dishes. It’s a drink that enhances the subtle flavors of the food, but it doesn’t play as well outside of those environments.
The strong rice flavor of sake means it’s harder to pair with a wide range of dishes. Sake with pizza? Maybe not. Sake with fried chicken? Probably not. But soju? It’ll elevate any of those meals and more. The lightness of soju makes it an all-rounder, while sake often feels confined to certain types of dining experiences.
Sake can also be an acquired taste. Its aromatic, sometimes floral or nutty flavor might not be everyone’s cup of tea (or shot of alcohol). For the uninitiated, it can be a bit overwhelming, whereas soju’s simple, crisp flavor is universally appreciated.
Drinking Culture: Soju Wins Again
One of the most fascinating aspects of both soju and sake is the drinking culture that surrounds them. In Korea, soju is much more than just a drink—it’s part of a shared experience. You’ll never see someone drinking soju alone; it’s always enjoyed with friends, family, or co-workers in a group setting. There’s a special etiquette to drinking soju, like pouring for each other and never letting someone’s glass stay empty.
This communal aspect of soju drinking creates a sense of bonding that goes beyond just consuming alcohol. Whether you’re in a neon-lit karaoke room or a bustling street food alley, soju is the glue that holds the night together.
Sake also has its own set of traditions, like sipping it slowly from small ceramic cups, but it’s not quite as central to social gatherings as soju is in Korea. Sake often feels more like a formal experience, something to be savored in quiet contemplation, whereas soju is all about the fun, the connection, and the sheer joy of drinking together.
Soju vs Sake – Price and Accessibility
Another reason soju edges out sake is its price point and accessibility. Soju is cheap. Really cheap. You can find a bottle of soju for as little as a couple of dollars in Korea, making it one of the most affordable alcoholic drinks in the world. This low cost makes soju the drink of choice for anyone looking to have a good time without breaking the bank.
Sake, on the other hand, can get expensive—especially if you’re going for premium brands. Even the more affordable sakes are usually pricier than soju, and for the casual drinker, it can feel like an investment you’re not always willing to make.
Soju’s Global Popularity Is Growing
While sake has had a strong presence internationally for years, soju is catching up fast. In recent years, soju has been making waves outside of Korea, especially in countries with large Korean communities or a strong appreciation for Korean culture. K-pop and Korean dramas have also played a big role in popularizing soju, with fans eager to try the iconic green bottles they see on screen.
Bars and restaurants worldwide are now stocking soju, and it’s becoming a favorite among mixologists for its versatility in cocktails. Whether you’re in New York, Tokyo, or Berlin, there’s a good chance you’ll find soju on the menu—and for good reason. Its smooth, mild flavor and low price point make it an attractive option for drinkers everywhere.
The Verdict: Soju for the Win
When it comes down to it, soju takes the win over sake in almost every category. It’s more versatile, easier to drink, and pairs well with pretty much anything!
So, who has better Soju North or South Korea? That is a conversation for another time.