Soju is one of the oldest Korean spirits, and it is famous all over the world. Its unique fruity taste has made it a popular drink among its youth. It is inexpensive and considered light booze, and it can be enjoyed by a wide range of people. Here are some interesting facts about Soju. Read on to find out more about this famous spirit. Also, find out how to make Soju at home.
You can buy different brands and flavors, which are available everywhere. If you only plan to drink Soju once, flavored Soju is a good option. Unlike the alcoholic version, flavored Soju will have a fruity smell and taste. And if you don’t like the solid alcoholic flavor, you can buy a bottle of unflavoured Soju.
What Is Soju?
Soju is a distilled spirit manufactured traditionally from rice in Korea. Sweet potato, barley, tapioca, wheat, or any combination of these components, can be used to make it. Because of its neutral flavor, the transparent alcoholic beverage is frequently referred to as Korean Vodka. Soju is becoming more popular in the West, even though it has long been a favorite drink in Korea and is a fantastic match for Korean cuisine. There is a traditional way to consume it, and you can drink it straight or mix cocktails with it.
Both traditional Korean Soju and traditional Japanese sake are manufactured from rice. While sake is still created with rice and has a more neutral flavor, Soju can be prepared with various starches, which changes the flavor. Soju is usually sweeter than sake, which is often dry. The main difference is how they are made: Sake is fermented and brewed like beer, while Soju is distilled like Vodka. Sake often contains less alcohol than Soju.
What Is The Taste Of Soju?
Soju has an unmistakable, unobtrusive flavor. People often compare Soju to Vodka; however, most commercial Soju on the market today is sweeter and less aggressive than Vodka. The flavor is often astringent, so you might detect a bitterness beneath the Soju’s mild sweetness. Soju prepared from sweet potatoes will be sweeter than Soju made from other grains.
Soju is a social drink that is consumed at social gatherings. Generally, you should not pour Soju yourself, and the oldest group member will do this. You should also remember to use two hands when taking a shot. You should also keep it away from other people. While Soju is not alcoholic, it is an excellent choice for a cocktail. And remember, the more you drink, the better it tastes.
Soju, like Vodka, is now available in a variety of tastes. It’s aimed at younger drinkers and has a flavor similar to spiked fruit juice, and it’s even sold in juice-like packaging. Apple, blueberry, citrus, grape, grapefruit, peach, pineapple, and pomegranate are just a few of the flavors of flavored Soju.
In Korea and other Asian countries, Soju is readily available, and Soju is also available in select liquor stores that specialize in international spirits. Because of its lower proof and common misclassification as rice wine, Soju is frequently found in restaurants and retailers without a complete liquor license, including Asian food markets.
Soju is traditionally made from rice, but distillation was banned during the Korean War, which resulted in alternative starches, including corn, wheat, and tapioca. Nowadays, Soju is the official drink of the nation and is popular in many parts of the world. When you’re drinking Soju, it’s best to order it in a restaurant that offers a wide variety of flavors.
Soju is an alcoholic drink made from rice, and 17-20 percent alcohol content makes it popular with younger drinkers. As a result, Soju is a popular choice in bars, and the alcohol content is a critical factor in Soju’s popularity. Moreover, Soju is cheap, making it the best option for many people, and its low price and unique flavor have made it a popular beverage.
What Are The Ingredients In Soju?
In the 1300s, Korea was the first country to distill Soju. Historians believe the Mongols introduced the Persian method of arak distillation to Korea. During the centuries leading up to the Japanese occupation in the early 1900s, it became one of Korea’s most popular spirits. Soju manufacture was banned, and sake and beer grew more popular.
Soju derives its name from the fact that the alcohol is distilled at a high temperature. Like many Korean drinks, it is a transparent distilled liquor created from rice. Soju production was once again jeopardized following the liberation of Korea from Japan and the Korean War years in the 1950s, this time by a rice scarcity in the 1960s.
Because it was prohibited to utilize rice in Soju, distilleries began to substitute sweet potatoes, wheat, barley, and tapioca. The prohibition was overturned in the 1990s, and some soju is now distilled from rice again. It’s not uncommon for Soju to contain a mixture of starches.
Many elderly people prefer the more substantial bottles of Soju, while younger people prefer the gentler flavors of the lower alcohol content types.
Is Soju More Powerful Than Vodka?
Soju is a Korean vodka traditionally manufactured from rice but is now more typically prepared from sweet potatoes. Soju is more potent than beer (4–5% alcohol) or wine (about 13%) but not nearly as strong as all vodkas, containing 40% alcohol.
Soju has a neutral flavor similar to Vodka. However, it doesn’t have the same severe alcohol burn due to its lower alcohol content. Soju is similar to a low-alcohol, flavorless vodka version, except it’s more viscous and sweeter.
Seven shots from a bottle of Soju (the soju shot, not the “American” shot). According to what I heard/read, this was allegedly done on purpose as a marketing strategy. A prime number allows a group of two to six people to get together. If someone wanted an even number of shots to go around to everyone in the party, they’d have to order another bottle.
In South Korea, Soju is usually consumed straight, and it is drunk in a shot glass, which holds between one and two ounces of the drink. Soju has a neutral taste but is slightly sweeter than Vodka, and it is also much more potent than Vodka. Most Soju is distilled at a lower temperature than Vodka, so you can expect more of a kick from it. There are many soju flavors to choose from, and the most popular is surprisingly similar to Vodka.
Are You Allowed To Take Soju Shots?
According to tradition, only the first round of beverages must be taken as a shot. Following that, you can either shoot or sip your drinks. Because Soju’s “rubbing alcohol” flavor isn’t delightful to drink, many individuals prefer to continue taking shots.
Soju is served in a shot glass if consumed straight, the most frequent method. This is a little deceptive. It’s tempting to drink Soju straight, but it’s more typical to sip it slowly. Kim compares Soju pours to tiny pores of whiskey meant to be savored rather than consumed in one go.
Soju is best served ice-cold, neat, in a traditional chilled cup, over and over until the Samsung executive entertaining you pulls out his corporate credit card. It’s advisable to slam soju quickly, especially if it’s Jinro Chamisul Classic, a brand known for its oily burn.
Soju comes in various flavors, but a slight alcohol smell and a sweet aftertaste are the most common. While it is not considered a food, Soju can be consumed on its own and has a long shelf-life. However, you should remember that it contains a significant amount of alcohol, and it’s not recommended for people with high blood pressure. You should always consult a doctor if you are unsure whether Soju is right for you.
While Soju is similar to Japanese sake, it has a lower alcohol content. Its flavor is sweet, but it doesn’t taste as sweet as its Japanese cousin. The main difference between Soju and other alcoholic beverages is the level of alcohol. Even though both are very similar, Soju is slightly different. For example, a typical Japanese sake is about 17 percent alcohol, and Japanese sake is slightly sweeter, while a typical Korean soju is around 20 percent alcohol.