Japan’s rich drinking culture is built on centuries-old craftsmanship, and at the heart of it are sake (日本酒) and shochu (焼酎)—two distinct yet deeply traditional Japanese spirits. Whether you’re sipping a delicate Junmai Daiginjo sake or enjoying a bold, earthy Imo Shochu, each drink tells a story of regional terroir, artisanal brewing, and time-honored techniques.

But what exactly sets these two apart? While sake is brewed from rice and best enjoyed chilled, warm, or at room temperature, shochu is distilled, offering a higher alcohol content and a variety of base ingredients like barley, sweet potato, or rice. Sake is often paired with Japanese cuisine, while shochu’s versatility allows it to be served on the rocks, with hot water, or even as a cocktail base.