2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Soju is a traditional Korean alcoholic beverage whose taste is close to traditional vodka. The alcohol content of soju is traditionally about 20%, but it is possible to vary from 16 to 35%.
Soju is prepared from rice, but some modern producers add to the recipe sweet potatoes or grains (wheat, barley). In appearance, soju is a transparent colorless drink.
In Korea, this is the main alcoholic beverage. Although whiskey, beer and vodka are gaining in popularity, soju remains the most consumed beverage in Korea - mainly because of its affordability and low price.
Interestingly, more than 3 billion bottles of soju were tested in South Korea in 2004. Two years later, it is estimated that the average Korean drank 90 bottles of soju in 2006.
Soju is defined as the Korean equivalent of Japanese sake. The largest producer of soju - Jinro registered serious sales, and the popularity of the drink continues to grow.
The drink is extremely popular in some parts of Asia, but is it possible to have it in other parts of the world? This Korean vodka has every chance of doing so, thanks to its taste.
Soju story
For the first time soju appears around 1300 during the Mongol invasions. The Mongols brought with them the distillation technology they had adopted from the Persians during their campaigns in Central Asia.
After the end of the Korean War (1950-1953) and the ensuing economic crises, the Korean government twice (1965 and 1991) banned the direct use of pure grain to produce soju in the traditional way.
This is done in order to control the consumption of grain in the difficult economic situation. To this day, however, the production of the beverage suffers from these measures, because it is gradually necessary to use the processing of ethyl alcohol and the addition of various flavors.
Today, the government of the Republic of Korea is trying to impose control over the production of soju and return to traditional methods, but about 35% of the drinks produced are made this way.
A curious fact that shows how much soju is embedded in Korean culture is that in 1995 a museum of soju was established, which aims to show the origin of the drink, the process of creation, Korean alcoholic beverages, the continuity between different types of alcohol.
The museum also offers the opportunity to try the drink. Located in the city of Andong, South Korea. The museum of soju It is also connected to the Museum of Traditional Food, so guests can also learn about traditional food from the area.
Serving on soju
Soju is usually consumed pure. Pour into very small glasses - 25-50 ml. It is customary to pour the drink with both hands, and the use of only one hand is even accepted as disrespect and a manifestation of bad taste. Soju tastes best when served ice cold.
When younger people drink with older people, the former always turn away while drinking. Failure to do so is also interpreted as bad manners and disrespect. The usual soju appetizer is fish or meat.
Soju it is rarely used for making cocktails, although this trend has been observed in recent years. Soju is often mixed with a sprite, tonic or syrup.
The addition of various flavors and aromas gives the hodja the taste of melon, watermelon or lemon. Among Korean men, the poktanju option is especially popular - 25 or 50 ml of soju is poured into a large mug of beer and the drink is drunk ex.
