Sake vs soju: what's the difference?

Sake and soju often sit side by side on menus, both come in small glasses, and both are clear. That's where most people stop, so they assume they're close cousins. They're not. One is brewed like beer, the other starts life as a spirit. Here's how to tell them apart and when to reach for each.

The short version

	Sake	Soju
Country	Japan	Korea
How it's made	Brewed (fermented, not distilled)	Distilled, or distilled spirit diluted with water
Main ingredients	Rice, water, koji, yeast	Traditional: rice or other grains. Modern: neutral spirit from grains, sweet potato, or tapioca
Typical ABV	15 to 16% (WESAKE can: 12%)	Diluted: about 13 to 20%. Traditional distilled: often 40% or more
Flavor	Rice, fruit, flowers, umami	Clean and neutral, often slightly sweet; traditional styles are fuller
Usually served	Chilled or warm, in a glass or cup	Chilled, neat in small glasses, or mixed

How sake is made

Sake is a brewed drink. Polished rice is steamed, then koji (a mold called Aspergillus oryzae) is grown on part of it. Koji turns the rice starch into sugar while yeast turns that sugar into alcohol, both at the same time in the same tank. That's why sake is often compared to beer more than to wine, even though it drinks a lot like wine. Nothing is distilled. For every step, read how sake is made.

Premium sake like Junmai Ginjo is made only from rice, water, koji, and yeast, with rice polished to 60% or less of its original size. The result is aromatic and smooth, with fruit, flowers, and a soft savory note called umami.

How soju is made

Soju is a spirit, and it comes in two broad styles.

Traditional soju is distilled from a fermented mash of rice or other grains, the way whisky or shochu is made. It's usually bottled strong, often around 40% ABV or more, and has a fuller grain character. Regional styles have a long history in Korea, and craft distillers have brought many of them back in recent years.

Diluted soju is the familiar green-bottle soju you see in Korean restaurants and bars. It's made by diluting a highly distilled neutral spirit (from grains, sweet potato, or tapioca) with water, and it's often lightly sweetened. Its ABV has come down over the decades: classic bottles were once around 25%, and today many sit around 16 to 17%. Flavored versions (grapefruit, peach, green grape, and more) are often around 12 to 13%.

So when someone says "soju," it helps to know which one. A craft distilled soju and a green-bottle soju are very different drinks.

ABV: how strong is each?

This is where the two differ most.

• Sake: most is around 15 to 16% ABV. Undiluted sake (genshu) can reach about 18 to 20%. The WESAKE can is 12% and the WESAKE Sakura bottle is 14.5%.
• Diluted soju: usually around 13 to 20%, with flavored styles on the lower end.
• Traditional distilled soju: often 40% or more, closer to vodka or whisky.

So a glass of sake and a glass of green-bottle soju can be close in strength, while traditional soju is a different category altogether. Both are meant to be sipped at an easy pace. Our guide to how strong sake is compares sake with beer, wine, and spirits, and explains what a standard drink is.

Flavor: what each tastes like

Sake tastes like where it came from: rice, koji, and the brewer's style. A Junmai Ginjo might show pear, melon, or white peach, a light floral note, and a clean, savory finish. A Junmai might be fuller and more rice-forward. Sake also has noticeable umami, which is part of why it works so well with food. See the types of sake for how the styles differ.

Diluted soju is designed to be clean and neutral, with a light sweetness and a little alcohol warmth. That neutral profile is why it mixes so easily and pairs with almost any dish on a Korean table.

Traditional soju has more personality: grain, a little earthiness, and a longer, warmer finish, the way an aged spirit does.

Sake vs soju vs shochu

People also mix up soju with shochu, and for good reason. Shochu is Japan's traditional distilled spirit, made from barley, sweet potato, rice, or other bases. Soju and shochu share a lot of history and technique, and both are distilled. Sake is the odd one out: it's brewed, not distilled. If it helps, think of it this way:

• Sake: brewed rice drink (Japan)
• Shochu: distilled spirit (Japan)
• Soju: distilled or diluted spirit (Korea)

For more on where sake fits, read is sake wine, beer, or a spirit?

How to serve each

Sake. Premium styles like Junmai Ginjo are best chilled, around 41 to 59°F (5 to 15°C). Fuller styles can be lovely warm. Serve in a small cup, a wine glass, or, if it's in a can, straight from the can. Our hot or cold guide covers temperatures.

Soju. Usually served chilled, neat in small glasses, and shared around the table. In Korea, there's a pouring etiquette: you pour for others rather than yourself, and younger drinkers often turn slightly away from elders when they drink. It's also popular in simple mixed drinks with fruit, juice, or soda.

Whichever you're pouring, the same idea applies: sip, enjoy it with food, and keep water on the table.

Food: where each one shines

Sake is built for food. Its umami and gentle acidity work with seafood, sushi, fried dishes, tacos with lime, and soft cheeses. Our sake food pairing guide has the full list.

Soju is the classic match for Korean barbecue, stews, fried chicken, and spicy dishes, where its clean profile resets the palate between bites.

There's plenty of overlap. Chilled sake is great with Korean fried chicken or grilled meats too, and both drinks love a table full of shared plates.

Which should you try?

If you like clean, neutral drinks that mix easily, you'll know soju well. If you want something with more aroma and flavor to sip with dinner, try sake. A chilled Junmai Ginjo is a good place to start: fruity, smooth, and easy with food.

The WESAKE can is Junmai Ginjo in a 180 mL can, 12% ABV, dry and light with a crisp, clean finish. Meet the can, or start from the beginning with what sake is.