BTW your western analogy is Grapes -> Wine -> Aguardiente de Uva. That's the generic name for distilled grape spirits, depending on the type of grape and where is it made, it can have other names such as Pisco.
I'm from Perú and this video is very informative and really interesting. Thank u for do the video.Now, i can know about the difference between sake and soju!
If it's a green bottle soju (eg Chum churum or Good day) be sure to have it chilled! If it's a premium (eg Hwayo or Tokki) try a shot at room temperature. Which one are you trying??
Sake and soju taste different but I would guess you wouldn't taste the difference much in a teriyaki sauce anyway. If the recipe is calling for sake for the purpose of tenderizing meat and getting rid of unpleasant meat smells, soju should be just fine! Koreans do use soju for cooking sometimes.
Depends what you like! We're big Soju fans...for flavoured try the GoodDay Blueberry or the Jinro Plum, for premium try the Hwayo 25 or West 32 Barrel Aged!
Fruits have a lot of sugar, grains have a lot of carbohydrates. Yeast eat sugar, and wee out alcohol (and fart CO2 gas). For yeast to eat carbs, you need to soak in water. If you've washed rice, you can see carbs as a milky white solution you wash away. The strength and speed of fermenting depends on the yeast (or bacteria). In many countries (like here in Australia) home brew is legal, as it only needs fermenting. Distillation, if not done right, can create wood alcohol - a poison that destroys the optic nerve leading to blindness. That's why home distillation is illegal. So Sake could be made here, but not Soju.
Good question! Vodka is different from White Dog in that it's distilled more to a higher proof so it sheds a lot of the flavour and becomes "neutral"! Also vodka can be made from starches other than grains like potatoes.
Thank you!
BTW your western analogy is Grapes -> Wine -> Aguardiente de Uva. That's the generic name for distilled grape spirits, depending on the type of grape and where is it made, it can have other names such as Pisco.
Soju definitely hangs around longer after drinking than sake. I drank a bottle of ginger soju 10 hours ago, and still woke up slishy an hour ago.
Very informative yet Michael needs more lectures from Jiyun :p
DISAGREE....ok maybe sometimes
@@sojusociety Woah! No RUclipsr ever responded to my comments!!!🙈
@@hayleykim3081 what a time to be alive!
I'm from Perú and this video is very informative and really interesting. Thank u for do the video.Now, i can know about the difference between sake and soju!
Glad you like it!!
So excited to see my favourite brand Good Day here!!! Pineapple and pomegranate flavours are **chefs kiss**
I choose Sake, eaten with Sushi it taste really amazing.
I'm about to try soju for the first time, any advice?👉🏻👈🏻
If it's a green bottle soju (eg Chum churum or Good day) be sure to have it chilled! If it's a premium (eg Hwayo or Tokki) try a shot at room temperature. Which one are you trying??
@@sojusociety the green one, i think that is chum churum but I'm not sure
@@frankiegoner4615 nice! Let us know what you thought of it!
which is good
We prefer Soju! Higher end go for Hwayo 41 or West 32 reserve or more entry level go for Good Day pineapple or Jinro plum or Chum Churum grapefruit!
im tring to make tereyaki suce but i domt have sake, can i use soju instead?
Sake and soju taste different but I would guess you wouldn't taste the difference much in a teriyaki sauce anyway. If the recipe is calling for sake for the purpose of tenderizing meat and getting rid of unpleasant meat smells, soju should be just fine! Koreans do use soju for cooking sometimes.
So which one to buy?
Depends what you like! We're big Soju fans...for flavoured try the GoodDay Blueberry or the Jinro Plum, for premium try the Hwayo 25 or West 32 Barrel Aged!
Where does Baiju fall under?
No sugar or little in grain lots starch chg to sugar and ferment and distill. Soju is moonshine sake is strong🙀beer
Fruits have a lot of sugar, grains have a lot of carbohydrates. Yeast eat sugar, and wee out alcohol (and fart CO2 gas).
For yeast to eat carbs, you need to soak in water. If you've washed rice, you can see carbs as a milky white solution you wash away.
The strength and speed of fermenting depends on the yeast (or bacteria).
In many countries (like here in Australia) home brew is legal, as it only needs fermenting. Distillation, if not done right, can create wood alcohol - a poison that destroys the optic nerve leading to blindness. That's why home distillation is illegal. So Sake could be made here, but not Soju.
If wheat will not be aged in oak barrel so the end product will be vodka... is that what you mean of white dog?
Good question! Vodka is different from White Dog in that it's distilled more to a higher proof so it sheds a lot of the flavour and becomes "neutral"! Also vodka can be made from starches other than grains like potatoes.
Please dont tell me she is dating this guy 😂 she can do much better