Soju: Koreas National Drink Explained
Soju is a clear and colorless Korean distilled alcoholic beverage. It is usually consumed neat, and its alcohol content varies from about 12.9% to 53% alcohol by volume, although low alcohol soju below 20% has become more popular since 2007. Traditionally, soju is made by distilling alcohol from fermented grains, and the distillation process involves boiling the filtered, mature rice wine in a sot (cauldron) topped with a soju gori (two-storied distilling appliance with a pipe) . In the 1920s, over 3,200 soju breweries existed throughout the Korean Peninsula.
Soju is not only consumed straight but is also used as a base spirit in a few cocktails and mixed drinks. It can be mixed with beer to create somaek, and flavored soju is also available. It is popular to blend fruits with soju and to drink it in "slushy" form. Another very popular flavored soju is yogurt soju, which is a combination of soju, yogurt, and lemon-lime soda.
Soju is usually made from fermented grains such as wheat, barley, and/or rice, but it can also be made from other starchy ingredients like sweet potatoes or tapioca. The alcohol by volume (ABV) of soju typically ranges from 20 to 25%, but it can be as low as 17% or as high as 45% .
In Korean company, soju is typically drunk out of small glasses, and imbibers dont traditionally serve themselves. It is a very interactive and social drink. Soju is also relatively affordable, with a 375-milliliter bottle costing around $3 in Korea.
Soju is a unique drink with a lower alcohol content compared to other spirits, and it has gained popularity not only in Korea but also around the world due to its versatility and various flavors. Whether consumed neat, mixed with beer, or used in cocktails, soju offers a wide range of drinking experiences for enthusiasts.
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