What’s Soju?

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Soju is an ancient form of clear alcohol distilled from rice and other grains. It was first made in the 1300s in Korea during the Mongol occupation. It remains a popular drink, particularly in South Korea, and is sometimes mistakenly called rice wine. In fact, it is quite different from rice wine or sake, as it is not made solely from rice and has a much higher alcohol content, around 20-35% ABV.

Some compare the taste of soju to vodka, although it tends to have a sweeter finish. The sweetness can come not only from the rice but from the addition of grains such as wheat, barley and tapioca. Soju is usually sweetened with sugar during the distillation process.

In Korea, soju is served in small shot glasses or can be used to make mixed drinks. Mixing it with lemon-lime sodas is especially popular among young Koreans. When consumed in the traditional way, Koreans have very specific ways of serving and drinking the drink and appreciate foreigners who follow these customs.

Some of these rules include never pouring your own glass of soju and never filling a shot glass with anything else until it is completely empty. Respect for elders when drinking soju is demonstrated by young people stepping away from their elders to drink from their full glasses and holding the glass with two hands if a tall person is pouring it. Drinkers have the option of sipping a soju or taking it in one gulp. Both forms are considered polite.

The largest producer of soju is the Jinro company. Doosan is another popular Korean brand. The drink is hugely popular, with several billion bottles consumed every year. One form has also migrated to Japan, where it is called hochu. Koreans, like the Japanese, are also fans of sake, which is known as cheongju.

In South Korea, soju is one of the least expensive types of alcohol to buy, partly explaining its popularity. It also has a long history in Korean culture and is particularly associated with gatherings of friends. Typically, it is used in group settings.

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