What is Soju?
A type of Korean liquor and spirit, Soju is produced by two main methods. Originally, Soju was created by fermenting grains and distilling it with a single-distiller called “Soju-gori” As it gained in popularity, Soju transitioned to becoming commercially produced. Mainstream Soju is mass-produced in large batches at 95 degrees, and afterward, heavily diluted with water and other additives. In the past, people enjoyed genuine, handcrafted Soju. Nowadays, Soju produced by the latter method, also known as commercially produced “green bottles” dominate the scene. However, the original Soju is known as traditional Soju or distilled Soju.
The most popular theory is that the origin of Korean Soju can be traced back to the Yuan Dynasty during the 13th century Mongolia and Yuan occupation, however, it is not 100% accurate.
Originally in Korea, Soju was made with fire. The popularity ingrained “Soju” as a generic term for spirits amongst Korean people.