Sake, Soju and Shochu are distinct drinks with different ingredients, fermentation methods and cultural origins.
Japanese sake is brewed from rice, while Japanese Shochu is distilled and may be produced from barley, rice, sweet potato and other ingredients. Soju comes from Korea and encompasses both traditional distilled expressions and the lighter, flavoured styles widely enjoyed today.
Understanding these differences makes the collection considerably easier to navigate.
Sake
Sake is brewed using rice, water, koji and yeast.
Koji plays an essential role by converting starches within the rice into fermentable sugars, allowing fermentation to proceed.
Rice polishing, yeast, water, fermentation temperature and brewing method can all influence the finished sake, from light and aromatic to rich, savoury and deeply umami-driven.
Junmai, Ginjo & Daiginjo
Junmai indicates sake produced without added distilled brewing alcohol.
Ginjo and Daiginjo represent premium classifications involving more highly polished rice and specialised brewing methods, with Daiginjo requiring a greater degree of polishing than Ginjo.
Current examples include Tengumai Junmai Daiginjo 50, Houraisen Bi Junmai Daiginjo, Kamonishiki Daiginjo, Ota Shuzo Dokan Fujikura Daiginjo and Kitajima The Whale of Biwa Lake Ginjo.
Kimoto & Yamahai
Kimoto and Yamahai refer to methods of preparing the shubo, or yeast starter, used during sake production.
Both have roots in older brewing traditions and can produce sake with greater savoury depth, acidity and complexity.
The collection includes Kenbishi Mizuho Yamahai Junmai, Tengumai Yamahai Jikomi and Chiyo Shuzo Shinomine Kimoto.
Specialty Sake
Not every sake fits neatly into the most familiar classifications.
Mukai Shuzo Ine Mankai, for example, is notable for its use of red rice, while other releases explore different rice varieties, brewing methods or regional traditions.
Gift sets such as Attack on Titan Beyond the Wall also provide an opportunity to compare multiple styles or producers within one presentation.
Shochu
Shochu is distilled rather than brewed as a finished beverage.
Its raw material may include barley, sweet potato, rice and other permitted ingredients, giving producers considerable scope for different flavour profiles.
Hombo Shuzo Genshu Yakusugi Shochu and Okayama 12 Year Old Barley Sherry Cask Shochu demonstrate two markedly different interpretations, including the use of extended cask maturation in the latter.
Soju
Korean Soju has evolved into a particularly broad category.
The Chum Churum SoonHari range represents the contemporary fruit-flavoured style, with Strawberry, Citron, Grape, Peach and Apple releases.
These are typically served chilled and offer a lighter, sweeter interpretation than many traditional distilled spirits.
Choosing Sake, Soju or Shochu
For something aromatic and refined, begin with Ginjo or Daiginjo Sake.
For greater savoury depth, explore Junmai, Kimoto and Yamahai. Shochu offers an entirely different distilled experience, with base ingredient providing one of the most useful guides to style.
For a lighter, fruit-driven serve, flavoured SoonHari Soju provides the most approachable end of the collection.
Shop Sake, Soju & Shochu at Kent Street Cellars
Explore Japanese Sake and Shochu alongside Korean Soju, spanning Junmai, Ginjo, Daiginjo, Kimoto and Yamahai styles through to distilled grain spirits and fruit-flavoured Soju.
Delivery is available Australia-wide, with same-day delivery also available across eligible Sydney metropolitan areas.
