Sake is a Japanese rice wine made by fermenting rice that has been polished and steamed. It contains 18-20% alcohol by volume. Soju is a Korean distilled beverage made from rice, wheat or barley that has been fermented and then distilled. It typically contains 16.7-45% alcohol. Both sake and soju have a long history in their home countries and are an important part of the culture, being served according to traditional rituals and etiquette. They are often consumed with local cuisine.

1. SAKE AND SOJU
Presented by :
Saptashwa Rit ( IIHM14KOL221)
Rahul Patel (IIHM14KOL217)
Debjani Chakraborty (IIHM14KOL251)

2. SAKE
SAKE (PRONOUNCED SAH-KEE) IS A JAPANESE WINE MADE FROM FERMENTED
RICE. IT'S MADE IN A FASHION SIMILAR TO BEER BUT USES RICE IN PLACE OF
BARLEY. UNDILUTED SAKE CONTAINS 18%–20% ABV. IN JAPAN, WHERE IT IS THE
NATIONAL BEVERAGE, SAKE IS OFTEN SERVED WITH SPECIAL CEREMONY. USED IN JAPANESE
COOKING FOR MAKING SAUCE AND MARINADES.
SOJU
SOJU IS A DISTILLED BEVERAGE CONTAINING ETHANOL AND WATER. IT IS USUALLY
CONSUMED NEAT. IT IS DISTILLED,WITH HIGH POTENCY AND OFTEN FLAVORED SIMILARLY. IT
IS SMOOTH AND CLEAN IN TASTE, WHICH MAKES IT EASY TO DRINK IN COMBINATION WITH
VARIOUS KOREAN DISHES. WHILE IT IS TRADITIONALLY MADE FROM RICE, WHEAT, OR
BARLEY, MODERN PRODUCERS OFTEN REPLACE RICE WITH OTHER STARCHES SUCH AS
POTATOES, SWEET POTATOES, OR TAPIOCA. ALCOHOL CONTENT VARIES FROM ABOUT 16.7%
TO 45%.

3. HISTORY OF SAKE
HISTORY OF SOJU
• Wet rice cultivation was introduced in Japan in about 300 BC.
• Sake production in Japan has been declining since 1970’s.
• October 1st is the official Sake day of Japan.
• When sake is offered to the Gods, it is called ‘Omiki’.
• Soju went through its 1st distillation in 1300AD
• Soju’s origin is arak, a Levantine distilled alcoholic spirit.
• After the Koreans learned this technique, distilleries were built around the town of Kaesong.
• During the Meiji period, a rice shortage caused the quantity of rice in soju to be reduced.

4. MANUFACTURING OF
SAKE
• Rice milling
• Washing and soaking
• Steaming
• Koji Making
• The yeast starter
• The mash
• Pressing
• Filtration
• Pasteurizing
• Aging

5. MANUFACTURING
OF SOJU
• Washing and soaking
• Steaming
• Yeast
• Fermentation
• Distillation

6. CLASSIFICATION
OF SAKE
Sake is classified into premium sake(Tokuteimeishoshu)
and non-premium sake(Futsushu) under the Liquor Business Trade
Union laws.
Premium sake must keep the following conditions
• Amount of rice-koji(+) must be more than 15% of the total weight of
rice used.
• Total weight of adding distilled alcohol must be less than 10% of
rice used.
• Rice used must be third or more grades in agricultural-products
inspection.

7. DETAILED CLASSIFICATION

8. AGEING AND STORAGE
• Sake is left to age for about 6 months.
• Heat or direct sunlight may lead to spoilage.
• Sake stored at room temperature is best consumed within few
months.
• After opening best consumed within 2 or 3 hours.
• There is no expiry date for SOJU.
• Once it is open and kept in room temperature for long it tastes
like vinegar.

9. SERVING & ETIQUETTES
• Sake is served chilled , at room temperature or heated. Ginjo and other premium
sake are good lightly chilled. Junmai, with its slightly fuller flavor and slightly
higher acidity, often comes into its own slightly cool or at room temperature.
• Typically hot sake is a winter drink.
• Sake is traditionally drunk from small cups called choko. Served in units of
180ml.
• Soju is usually consumed neat.
• One must hold the glass with two hands.
• Never pour your own glass of soju.

10. COCKTAILS FROM SAKE
• Ginza Mary
• Sake bomb
• Saketini
• Tamagozake
COCKTAILS FROM SOJU
• Apple Soju Cocktail
• Yogurt Soju Cocktail
• Grapefruit Soju Cocktail
• Soju Mojito

11. BRANDS OF SAKE
• Akita Homare
• Akita Seishu
• Banshu Ikkon
• Bunraku
• Choryu
BRANDS OF SOJU
• Jinro
• Chum Churum
• Saan
• Andong
• 02Linn

12. REFERENCES
• www.alcoholicscience.com
• www.sakeguru.com
• www.obsev.com
• www.urbansake.com