Soju, sake, and shochu are often mistaken for one another, especially on Western drink menus or in casual conversation, but each represents a unique expression of its country’s culture, method of production, and culinary philosophy. While they may share some visual similarities—clear or pale in color, served in small glasses, often accompanying meals—their differences run deep. From the ingredients used to the way they’re fermented or distilled, each beverage tells its own story.
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