When comparing the strength of shochu and sake, it is important to understand the differences in their production processes. Sake is a brewed alcohol, made from fermented rice, water, yeast, and koji (a type of mold). On the other hand, shochu is a distilled liquor, typically made from ingredients like rice, barley, sweet potatoes, or buckwheat.
The difference in production methods directly contributes to the variance in alcohol content between the two beverages. Sake is typically around 15% alcohol by volume (ABV) because the fermentation process is limited by the activity of the yeast. Once the alcohol level reaches a certain point, usually around 15%, most of the yeast becomes inactive, and the fermentation process stops. This is why sake generally has a lower alcohol content compared to shochu.
Shochu, being a distilled liquor, can have a higher alcohol content. It is usually around 20%-25% ABV, but it can even reach as high as 42% if it has undergone multiple distillations. The distillation process allows for the separation of alcohol from the fermented mash, resulting in a higher concentration of alcohol in the final product. This is why shochu is often considered stronger than sake in terms of alcohol content.
It is worth noting that there are different types of shochu, which can also affect the alcohol strength. There are single-distilled shochu, multiple-distilled shochu, and even aged shochu. Each type may have different alcohol contents and flavor profiles.
In terms of personal experiences, I have had the opportunity to taste both shochu and sake with varying alcohol contents. When it comes to shochu, the higher alcohol content is evident in the aroma and the sensation it creates when consumed. It tends to have a stronger and more pronounced alcohol burn compared to sake. On the other hand, sake's lower alcohol content provides a smoother and more delicate experience, with flavors and aromas that are unique to the fermentation process.
Shochu is generally stronger than sake in terms of alcohol content. Sake is brewed and typically has an alcohol content of around 15%, while shochu is distilled and can range from 20% to 25% ABV, or even higher if it has undergone multiple distillations. However, it's important to remember that strength is not the only factor that determines the overall experience of a beverage. The flavor profiles, aromas, and production methods of shochu and sake also play significant roles in their enjoyment.