Soju

Soju is a clear, colorless distilled spirit that is the national drink of South Korea. It is made from fermented grain, most commonly rice, wheat, or barley.

To make soju, the grain is heated to convert starch into fermentable sugars. Yeast is added to ferment the sugars into alcohol. This unaged alcoholic wash is then distilled, filtered, diluted with water, and bottled.

Soju typically has an alcohol content of around 20-45% ABV. It has a light, sweet flavor profile, with subtle fruit and grain notes. Some versions are flavored with fruit or green tea.

Soju originated from the arrack and distilling traditions of the Mongols and Persians. During the Joseon Dynasty, soju was made from rice and other grains. Modern commercial soju rose in popularity in the 1920s under Japanese rule.

In South Korea, soju is consumed straight, mixed in cocktails, paired with Korean barbecue, and at social gatherings. It is often drunk together in shared shots. A few brands like Jinro dominate the market.

With the global popularity of Korean cuisine, soju has also gained appeal worldwide. It offers a mildly sweet, smooth spirit to pair with spicy Korean dishes or enjoy casually with friends.