SAKE AND SOJU

Presented by :Saptashwa Rit ( IIHM14KOL221)Rahul Patel (IIHM14KOL217)Debjani Chakraborty (IIHM14KOL251)

SAKESAKE (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.

SOJUSOJU 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%.

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.

MANUFACTURING OF SAKE

• Rice milling• Washing and soaking• Steaming• Koji Making• The yeast starter• The mash• Pressing• Filtration• Pasteurizing• Aging

MANUFACTURING OF SOJU

• Washing and soaking• Steaming• Yeast• Fermentation• Distillation

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.

DETAILED CLASSIFICATION

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.

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.

COCKTAILS FROM SAKE• Ginza Mary• Sake bomb• Saketini• Tamagozake

COCKTAILS FROM SOJU• Apple Soju Cocktail• Yogurt Soju Cocktail• Grapefruit Soju Cocktail• Soju Mojito

BRANDS OF SAKE• Akita Homare• Akita Seishu• Banshu Ikkon• Bunraku• Choryu

BRANDS OF SOJU• Jinro

• Chum Churum• Saan• Andong• 02Linn

REFERENCES

• www.alcoholicscience.com

• www.sakeguru.com

• www.obsev.com

• www.urbansake.com