Soju and shochu are both made from a base of fermented ingredients, often grain, such as rice or barley. But they can also be made from buckwheat, sweet potatoes, or, in the case of shochu, even chestnuts, wasabi, shiso or soba.

Shochu or soju? How do they differ, and which ‘burned alcohol’ is older?

While most soju allows the addition of flavouring, sweeteners and MSG, the rules for shochu are much stricter

Topic |   Origins series

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Soju and shochu are both made from a base of fermented ingredients, often grain, such as rice or barley. But they can also be made from buckwheat, sweet potatoes, or, in the case of shochu, even chestnuts, wasabi, shiso or soba.
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Ideally, a bottle of sake should be drunk within a week of being opened. Photo: Pexels

Why the Japanese don’t just drink sake – they also bathe in it

  • The rice wine is praised for improving our skin and can also be used for cooking, too, sake sommelier Ayumi Fujishiro says
Topic |   Wine and Spirits

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Ideally, a bottle of sake should be drunk within a week of being opened. Photo: Pexels
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