What's the difference between shochu and liquor?

1, the alcohol content of shochu and liquor is poor.

Although the name of Korean shochu is shochu, its alcohol content is quite different from that of China liquor. It's not as "burnt" as white wine at all. Generally, the lowest degree of liquor in China is above 30 degrees, while the degree of soju is only between 19.5-2 1.5. Therefore, shochu is a kind of liquor suitable for all ages in Korea, while liquor is popular in China. The degree of shochu is only a little higher than that of China yellow rice wine.

2. The flavor difference between shochu and liquor.

In China, people pay attention to the flavor of liquor, so liquor can be divided into many types: Maotai-flavor, Luzhou-flavor and Fen-flavor. It is natural that there are more spices in the process of liquor brewing. Therefore, if you drink white wine at home, the smell of the wine at home will be very strong, and it usually takes 3 or 4 hours for the wine to disperse;

Korean shochu is not as fragrant as wine. If you don't get close, you can't smell the wine of soju, but that doesn't mean that there is no spice added. Compared with liquor, it contains much less spices than liquor, which may be one of the reasons why many people in China don't like to drink it, because the liquor is not strong enough.

3. The taste difference between shochu and liquor.

Because of its low alcohol content, shochu is fresh, refreshing and less irritating, which is very suitable for barbecue or raw seafood. However, due to the different degrees and production techniques of liquor, a good liquor is more supple, mellow and slightly spicy, and has greater stamina.