Who has never come across those green soju bottles and, shortly after, another one of shochu and wondered: are they all the same thing? Don't worry, you are not alone in this confusion. The names are similar, the cultures intertwine, but the truth is that soju and shochu are two very distinct distilled beverages, each carrying centuries of tradition and personality.
In this article, we will break down the main differences between them — from their origins to the right way to enjoy them. And, who knows, by the end you might even feel inspired to try both, each in your own style.
Table of Contents
How did they originate? The past that shaped each drink
First of all, it is important to understand: soju and shochu were born out of different needs, in different places, although geographically close.
Soju is a symbol of Korea, with roots that trace back to the 13th century when distillation techniques arrived on the peninsula brought by Mongol invaders. They, in turn, had learned the process from the Persians. Interesting, isn't it? From hand to hand, from culture to culture, soju eventually established itself as a typically Korean drink that has become increasingly popular over the centuries, turning into that classic companion for Korean barbecues and dinners.
The shochu was born in the south of Japan, on the island of Kyushu, around the 16th century, according to historical records found in inscriptions left by local carpenters — a true time capsule! The influence came from trade routes with China and, primarily, the Ryukyu Islands (present-day Okinawa), where distillation was already mastered.
The curious thing is to realize that, while soju expanded and underwent a massive industrialization process, shochu maintained a more artisanal touch, more connected to the terroir and local ingredients. Two very different paths, don't you think?
Diferenças na Produção
It may seem like just a technical detail, but the way each drink is produced completely changes the final result — and your palate will notice that right from the first sip.
The soju most consumed nowadays — that of the green bottles — is made, most of the time, with distilled alcohol from potatoes, barley, rice, or even tapioca. But be careful: this alcohol is often neutral, distilled several times, and then diluted in water, with the addition of sweeteners and flavorings. This explains why it is so light and sweet. It's no wonder it slips easily down the throat and is a staple at Korean gatherings. The alcohol content? Around 12% to 20%, much less aggressive than other distilled beverages.
The shochu, on the other hand, preserves a more artisanal character. The so-called honkaku shochu (or "authentic") is distilled only once, precisely to maintain the flavors and aromas of the main ingredient. And here lies the charm: it can be made from sweet potato (imo), barley (mugi), rice (kome), and even buckwheat (soba). The alcohol content is a bit higher, usually between 20% and 30%, but the flavor... ah, the flavor is another story: complex, earthy, with nuances that change according to the raw material.
There is also korui shochu, which undergoes multiple distillations and is closer to industrial soju, but purists tend to prefer honkaku.
How to drink? Rituals and ways to enjoy
Maybe this is the most fun part: the way each culture has incorporated these drinks into everyday life, creating rituals and very unique ways of consumption.
In Korea, soju is practically synonymous with socializing. At a typical dinner, it is served in small cups, and there is an entire etiquette: one should never pour their own cup, and when receiving it, it's polite to turn your face to the side and hold the cup with both hands. Have you seen this in any drama? Probably, yes! And the famous "soju bomb," a mix of soju with beer, is another classic at Korean tables.
Meanwhile, in Japan, shochu is usually enjoyed at a slower pace. It can be served straight, with ice, diluted in hot water (oyuwari) or cold (mizuwari). The choice depends on the weather, the occasion, and, of course, the type of shochu. In winter, an oyuwari warms the soul; in summer, with ice, it is refreshing. Additionally, specialized bars offer shochus aged for years, some stored in ceramic jars that give even more complex notes.
Curious how the same distilled drink can have such different uses and meanings, right?
Diferenças culturais
More than just a glass in hand, both soju and shochu carry an enormous cultural weight that is worth knowing.
In Korea, soju has become almost a pop icon. Its presence is ubiquitous: it’s found in supermarkets, at dinners, in k-dramas, in songs. There’s hardly anyone who visits Korea without, at least once, toasting with soju. Indeed, brands like Chamisul and Good Day have gained cult status.
In Japan, shochu is more discreet internationally but deeply valued domestically. In regions like Kagoshima and Miyazaki, it is not just a drink: it is heritage. There is even a "Day of Imo Shochu," celebrated on November 1st, when the distilleries open their doors and the city breathes this tradition.
An interesting detail: many Japanese people choose shochu because they consider it a healthier option. It has less purines and residual sugars, which helps to avoid that brutal hangover that other drinks can cause. Convenient, right?
Soju and Shochu? Which one to choose?
There is no definitive answer. It all depends on what you are looking for.
- Want a light, social drink that pairs well with a night of laughter and friends? Soju will be your choice.
- Prefer a drink with more complexity, a variety of ingredients, and a rich artisanal tradition? Shochu is for you.
When in doubt... why not try both? Have a tasting: serve the soju chilled, with Korean snacks; then, warm up some shochu and savor it slowly, just like the Japanese do. I guarantee it will be quite an experience!
