Although the name of shochu is shochu, its alcohol content is quite different from that of China liquor. It is not as "burning" as white wine at all. Generally, the lowest degree of China liquor is above 30 degrees, while the degree of soju is only between 19.5-2 1.5, and the degree of soju is only a little higher than that of China yellow rice wine. People pay attention to the taste and aroma when drinking liquor, so liquor can be divided into many types: Maotai-flavor, Luzhou-flavor and Fen-flavor. It is logical that there are more spices in the process of liquor brewing.
Moreover, the aroma of shochu is not so strong. If you don't get close, you can't smell the aroma of shochu, but that doesn't mean that there is no spice added to it. Compared with liquor, shochu contains much less spices than 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 difference of liquor degree and production technology, a good liquor is more supple, mellow and slightly spicy, and has greater stamina.
Liquor is the general name of China liquor (except fruit wine and yellow rice wine), also called shochu, taking chances and burning knives.