Boiled sake and soju are two different ways of making wine in traditional China, and although they are both processes that convert grain into alcoholic beverages, they have distinct differences in their production process, taste, and quality.
First of all, in terms of the production process, boiling sake is to cook the grain, add koji and yeast, then put it in an airtight container for fermentation, after a period of time, the liquor is heated to a boil to kill bacteria and yeast, and finally it is filtered and aged to obtain the final liquor. In shochu, the grain is steamed, koji and yeast are added, fermented in an airtight container, then heated to increase the alcohol content, and finally cooled and aged to obtain the final liquor.
Secondly, in terms of taste and quality, the taste of boiled wine is usually soft, mellow, rich aroma, long aftertaste, and the wine contains fewer impurities, and the quality is relatively stable. The taste of soju is relatively strong and stimulating, the aroma is unique, the aftertaste is short, and some harmful substances will be produced in the production process of soju, which will have a certain impact on human health if not handled properly.
In addition, boiled sake and shochu are also different in their uses. Because of its soft taste and mellow aroma, boiled sake is often used as drinking wine, but it can also be used in cooking and accompanying meals. Shochu, on the other hand, is often used as a base for cocktails, medicinal and health care because of its strong taste and unique aroma.
In short, although boiled liquor and soju are both important parts of the traditional Chinese brewing process, there are obvious differences in terms of production process, taste and quality, and use. Choosing the right wine for you can not only meet the taste needs, but also better appreciate the breadth and profundity of traditional Chinese winemaking culture.