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Korea's table spirit: clean and low-proof, home of the world's best-selling liquor brand.
Korean peninsula, 13th century
Distillation reached Korea with the 13th-century Mongol invasions, and distilled rice soju took root; Andong still makes the old-style, full-strength version.
Traditional soju is rice wine distilled to strength. The modern mainstream style blends highly rectified spirit, often from sweet potato or tapioca, with water and mild sweeteners; a 1965 rice-conservation law forced the switch, and the diluted style stuck.
Lightly sweet, faintly nutty, engineered smooth; mainstream bottles run 16 to 20% and are made for the long haul of a barbecue table, one small glass at a time.
Did you know
Jinro soju has been the world's best-selling spirit brand for over two decades, outselling every vodka and whiskey label on earth; most of it is drunk in Korea.
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