Soju

Soju (소주/燒酒) redirects here. Not to be confused with other 燒酒: Japanese shōchū (焼酎) and Chinese shaojiu 燒酒.

Not to be confused with Shoyu, a Japanese word for soy sauce.

Soju (/ˈsoʊdʒuː/; Hangul: 소주; Hanja: 燒酒) is a clear and colorless distilled alcoholic beverage popular in the Korean Peninsula.^[1][2][3] It is usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% has become more popular.^[4][5]

Soju

Pouring soju into a soju glass
Type	Spirit
Country of origin	Korea
Region of origin	East Asia
Color	Clear
Ingredients	Distilled ethanol, sweeteners, flavorings
Related products	baijiu, shōchū

Traditionally, most brands of soju are produced in the Andong region, but soju made from other regions or countries also exists. While soju was traditionally made from the grain of rice, South Korean ethanol producers replace rice with other starch, such as cassava due to significantly lower capital costs. Soju often appear similar to several other East Asian liquors while differing on alcohol contents.^[6]

Etymology

Soju (소주; 燒酒) means "burned liquor", with the first syllable so (소; 燒; "burn") referring to the heat of distillation, and the second syllable ju (주; 酒) referring to "alcoholic drink".^[7] (Cf. Brandy.) In 2008, "soju" was included in the Merriam-Webster Dictionary.^[8] Merriam-Webster dated the word's appearance in the American English lexicon at 1951.^[2] In 2016, the word was included in the Oxford Dictionary of English.^[9] Chinese shāojiǔ (simplified Chinese: 烧酒; traditional Chinese: 燒酒), more commonly known as báijiǔ (白酒), and Japanese shōchū (焼酎), with the altered second character, have the same origin as soju.^[10]

Another name for soju is noju (노주; 露酒; "dew liquor"), with its first letter ro (로; 露; "dew") likening the droplets of the collected alcohol during the distilling process to dew-drops.^[11][12] Some soju brand names include iseul (이슬), the native-Korean word for "dew", or ro (로; 露), the Sino-Korean word for "dew".

History and production

Further information: Andong soju § Brewing

 

Sot (cauldron), soju gori (distilling appliance), and different hangari (earthenware pots) for making traditional soju

 

Famous artisan Park Jae-seo's Andong soju

The origin of soju dates back to the 13th century Goryeo, when the Levantine distilling technique was introduced to the Korean Peninsula during the Mongol invasions of Korea (1231–1259), by the Yuan Mongols who had acquired the technique of distilling arak from the Persians during their invasions of the Levant, Anatolia, and Persia.^[13] The distilleries were set up around the city of Gaegyeong, the then capital (current Kaesong). In the surrounding areas of Kaesong, soju is still called arak-ju (아락주).^[14] Andong soju, the direct root of modern South Korean soju varieties, started as the home-brewed liquor developed in the city of Andong, where the Yuan Mongols' logistics base was located during this era.^[15]

Soju is traditionally made by distilling alcohol from fermented grains.^[16] The rice wine for distilled soju is usually fermented for about 15 days, and the distillation process involves boiling the filtered, mature rice wine in a sot (cauldron) topped with soju gori (two-storied distilling appliance with a pipe). In the 1920s, over 3,200 soju breweries existed throughout the Korean Peninsula.^[17]

Soju referred to a distilled beverage with 35% ABV until 1965, when diluted soju with 30% ABV appeared with South Korean government's prohibition of the traditional distillation of soju from rice, in order to alleviate rice shortages.^[5][17] Instead, soju was created using highly distilled ethanol (95% ABV) from sweet potatoes and tapioca, which was mixed with flavorings, sweeteners, and water.^[13][18] The end products are marketed under a variety of soju brand names. A single supplier (Korea Ethanol Supplies Company) sells ethanol to all soju producers in South Korea. Until the late 1980s, saccharin was the most popular sweetener used by the industry, but it has since been replaced by stevioside.^[19]

Although the prohibition was lifted in 1999, cheap soju continues to be made this way. Diluted soju has showed a trend towards lower alcohol content. The ABV of 30% fell to 25% by 1973, and 23% by 1998.^[17] Currently, soju with less than 17% ABV are widely available.^[4] In 2017, a typical 375-milliliter (13.2 imp fl oz; 12.7 U.S. fl oz) bottle of diluted soju retails at ₩1,700 (approximately $1.69) in supermarkets and convenience stores, and for ₩4,000–5,000 (approximately $3.99–4.98) in restaurants.^[20][21]

Several regions have resumed distilling soju from grains since 1999. Traditional hand-crafted Andong soju has about 45% ABV. Hwayo (화요) is a brand with five different mixes constituting an ABV range from 17% to 53%.^[5]

In 2019, Jinro soju was the largest selling branded spirit in the world.^[22]Fruit sojus have been produced since 2015.^[23]

Etiquette

Main article: Drinking culture of Korea § Alcohol drinking etiquette

The most important rule in Korean drinking etiquette is that the youngest person in the group pours the drinks for their elders. It applies not only to age but also to the hierarchy within a company. When pouring alcohol, both hands should be used to pour. When receiving alcohol, both hands should also be used to hold the glass.^[24]

Soju outside Korea

China

There are a number of soju brands directly outside the Korean Peninsula for the ethnic Korean population, and most use rice as the foundation since the price is significantly cheaper than in South Korea. Soju from South Korea, from firms like Jinro,^[25] is also imported.

Canada

Liquors in Canada are subject to regulations that vary from province to province.^[26] In Ontario, the provincially run Liquor Control Board of Ontario (LCBO) sells soju, but not all LCBO locations carry it. However, since the LCBO introduced online ordering in 2016, soju can be ordered for home delivery anywhere in the province.^[27][28]

United States

The liquor licensing laws in the states of California and New York specifically exempt the sale of soju from regulation relating to the sale of other distilled spirits, allowing businesses with a beer/wine license to sell it without requiring the more expensive license required for other distilled spirits.^[29] The only stipulation is that the soju must be clearly labeled as such and contain less than 25% alcohol.^[30]

This has led to the appearance in the United States of many soju-based equivalents of traditional Western mixed drinks normally based on vodka or similar spirits, such as the soju martini and the soju cosmopolitan. Another consequence is that the manufacturers of similar distilled spirits from other parts of Asia, such as Japanese shōchū, have begun to re-label their products as soju for sale in those regions.^[31]

Jinro's American division has partnered with Korean pop star PSY to promote Soju in the U.S., and in 2013 partnered with the Los Angeles Dodgers to sell Soju at its games.^[32]

Brands

 

A bottle of Chamisul (참이슬) soju

Jinro is the largest manufacturer of soju, accounting for half of all white spirits sold in South Korea.^[33] Soju accounts for 97% of the category. Global sales in 2013 were 750 million bottles.^[34] The most popular variety of soju is currently Chamisul^[33] (참이슬 - literally meaning "real dew"),^{[citation needed]} a quadruple-filtered soju produced by Jinro, but recently Cheoeum-Cheoreom (처음처럼, lit. "like the first time") of Lotte Chilsung (롯데칠성) and Good Day (좋은데이) of Muhak (무학) are increasing their market share. However, the popularity of brands varies by region. In Busan, Shiwon Soju (시원 소주-"refreshing soju") is the local and most popular brand. Ipsaeju (잎새주 - "leaf alcohol") is popular in the Jeollanam-do region.^[35] The Daegu Metropolitan Area has its own soju manufacturer, Kumbokju, with the popular brand Cham (참).^[36] Further north in the same province, Andong Soju is one of Korea's few remaining traditionally distilled brands of soju.^[37] On the Special Self-Governing Province of Jeju-do, Hallasan Soju is the most common brand, being named after the island's main mountain Mt. Halla.^[35] Also, there is pureun-bam^[38] (푸른 밤/meaning: blue night) made by Jeju-soju.^[39] In Gyeongsangnam-do and Ulsan, the most popular is Good Day (Hangul: 좋은데이), produced by Muhak in Changwon.^[35] However, as soon as one crosses the border from Ulsan north to Gyeongju in Gyeongsangbuk-do, it is almost impossible to buy White Soju, and the most popular brands are Chamisul and Cham. Since 2015, the new trends of soju include fruit soju and sparkling soju, which have become increasingly popular in Korea, especially for young people.^[40][41]

 

A bottle of Tokki Soju Gold at their estate bar in Seoul, Tokki Bar. Photo by Diane S Kang

New American producers are entering the market. Some, like Tokki Soju and West 32 Soju, with initial market penetration in major markets like New York, are finding critical success. Tokki Soju won double gold for their barrel-aged soju, Tokki Soju Gold, in the San Francisco Spirits Competition 2021 and 2022. West 32 Soju won a gold medal at the 2017 New York International Spirits Competition.^[42][43]

A new all natural soju distilled in Germany called ISAE is also entering the premium soju market. It is distilled according to the German Purity Law (the Reinheitsgebot) for grain spirits of 1789 and uses 100% regional winter wheat and organic rice.^[44]

Tombo Soju, a Vietnamese shochu, has aromas, described as "Asian pear skin and wet rice paper" with "whipped cream and turnip".^[45]

Consumption

 

On average, South Koreans drink the most hard liquor of any nationality.

Although beer, whiskey, and wine have been gaining popularity in recent years, soju remains one of the most popular alcoholic beverages in Korea because of its ready availability and relatively low price. More than 3 billion bottles were consumed in South Korea in 2004.^[46] In 2006, it was estimated that the average adult Korean (older than 20) had consumed 90 bottles of soju during that year.^[47] In 2014, it was reported that South Koreans of drinking age consumed an average of 13.7 shots of spirit per week, the highest per capita consumption of alcoholic spirits of any country.^[48] However, due to the lower concentration of alcohol in soju compared to other hard spirits^[4] and the lack of an international standard for the volume of a shot, this does not necessarily imply a larger consumption of alcohol from hard spirits.

Cocktails

 

A "soju cola" prepared by floating soju on top of cola with the aid of a napkin

While soju is traditionally consumed straight, a few cocktails and mixed drinks use soju as a base spirit. Beer and soju can be mixed to create somaek (소맥), a portmanteau of the words soju and maekju (맥주 beer).^[49] Flavored soju is also available. It is also popular to blend fruits with soju and to drink it in "slushy" form.^[50] Another very popular flavored soju is yogurt soju (요구르트 소주), which is a combination of soju, yogurt, and lemon lime soda.^[51]

A poktan-ju (폭탄주) ("bomb drink") consists of a shot glass of soju dropped into a pint of beer (similar to a boilermaker); it is drunk quickly.^[52] This is similar to the Japanese sake bomb.^[53]

Soju is sometimes mistakenly referred to as cheongju (청주), a Korean rice wine. Mass-produced soju is also mistaken for Chinese baijiu, a grain liquor, and shōchū, a Japanese liquor.

See also

•  Asia portal
•  Korea portal
•  Liquor portal
•  Drink portal

• Andong soju from Andong region
• Makgeolli
• Baijiu, of China
• Sake, of Japan
• Shōchū, of Japan
• Awamori, of Okinawa
• Lao Khao, of Laos and Thailand
• Rice wine
• Korean alcoholic beverages
• Korean cuisine
• Korean beer

Citations

1. . Oxford Dictionary of English. Oxford University Press. Archived from the original on May 17, 2019. Retrieved April 14, 2017.
2. "soju". Merriam-Webster Dictionary. Encyclopædia Britannica. from the original on July 5, 2017. Retrieved November 22, 2014.
3. Miller, Norman (December 2, 2013). "Soju: the most popular beverage in the world". The Guardian. Retrieved April 13, 2017.
4. Park, Eun-jee (November 19, 2014). "Koreans looking for weaker soju". Korea JoongAng Daily. from the original on April 14, 2017. Retrieved April 14, 2017.
5. Hall, Joshua (October 17, 2014). "Soju Makers Aim to Turn Fire Water Into Liquid Gold". The Wall Street Journal. from the original on April 15, 2017. Retrieved December 24, 2014.
6. Wolinski, Cat (August 29, 2018). "The Differences Between Soju, Shochu, and Sake, Explained". VinePair. from the original on March 24, 2022. Retrieved March 30, 2022.
7. . Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on April 15, 2017. Retrieved April 14, 2017.
8. Boutin, Paul (July 8, 2008). "Merriam-Webster's new dictionary words for 2008". Gawker. from the original on September 10, 2016. Retrieved November 22, 2014.
9. . Oxford English Dictionary. Archived from the original on April 14, 2017. Retrieved April 14, 2017.
   • Jonathan Dent. . Oxford English Dictionary. Archived from the original on June 29, 2016.
10. 허, 시명 (August 13, 2019). "일제 강점기의 베스트셀러 술이 남긴 것". Oh my news. from the original on May 23, 2021. Retrieved May 23, 2021.
11. . Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on April 14, 2017. Retrieved April 14, 2017.
12. Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. p. 118. ISBN 978-1-86189-348-2. from the original on April 24, 2023. Retrieved October 3, 2020.
13. Cho, Ines (October 20, 2005). "Moving beyond the green blur: a history of soju". Korea JoongAng Daily. from the original on June 22, 2019. Retrieved April 14, 2017.
14. "soju" 소주. Doopedia. Doosan Corporation. from the original on December 25, 2020. Retrieved December 7, 2008.
15. 도, 현신 (2011). Jeonjaengi yorihan eumsigui yeoksa 전쟁이 요리한 음식의 역사. Seoul: Sidae Books. pp. 213–224. ISBN 978-89-5940-200-7. from the original on June 27, 2022. Retrieved April 14, 2017.
16. Jang, Gyehyang (1670). Eumsik dimibang 음식디미방 [Guidebook of Homemade Food and Drinks] (in Korean). Andong, Joseon Korea. from the original on January 12, 2019. Retrieved April 14, 2017. 말을 셰여 장 닉게 글힌 믈 두 말애 가 거든 누록 닷 되 섯거 녀헛다가 닐웨 지내거든 고 믈 두 사발을 몬져 힌 후에 술 세 사발을 그 믈에 부어 고로고로 저으라. 불이 셩면 술이 만이 나 긔운이 구무 가온드로 나 고 불이 면 술이 듯듯고 블이 듕면 노여 긋디 아니면 마시 심히 덜고 우희 믈을 로 라 이 법을 일치 아니면 온 술이 세 병 나니라
17. Schwartzman, Nathan (March 25, 2009). . Asian Correspondent. Archived from the original on July 9, 2018. Retrieved April 14, 2017.
18. Chosun.com Infographics Team (August 29, 2016). [Differences between distilled vs. diluted soju]. The Chosun Ilbo (in Korean). Archived from the original on September 28, 2020. Retrieved September 13, 2016.
19. Chosun.com Infographics Team (August 22, 2016). [Liquor of dew and sweat: What about a glass of soju?]. The Chosun Ilbo (in Korean). Archived from the original on October 17, 2016. Retrieved September 13, 2016.
20. 권, 영은 (January 5, 2017). "소주 한 병 1,700원…편의점ㆍ대형마트, 다음주부터 맥주·소줏값 인상". Hankook Ilbo (in Korean). from the original on April 15, 2017. Retrieved April 14, 2017.
21. 박, 찬일 (January 12, 2017). "[박찬일 셰프의 맛있는 미학]소주 5000원 시대". Kyunghyang Shinmun (in Korean). from the original on June 15, 2020. Retrieved April 14, 2017.
22. Archibald, Anna (August 27, 2015). "Why You Should Be Drinking Korean Soju Right Now". Liquor.com. from the original on April 14, 2017. Retrieved December 14, 2015.
23. />https://www.koreatimes.co.kr/www/tech/2022/08/129_333844.html January 14, 2023, at the Wayback Machine^{[bare URL]}
24. Berdin, Kamilla (July 14, 2018). "Drink Like a Korean: Alcohol Etiquette in South Korea". Books and Bao. from the original on November 9, 2020. Retrieved October 19, 2020.
25. "Jinro Brings New Soju Brand To China". Drinks Daily. from the original on December 9, 2016. Retrieved December 14, 2015.
26. . Archived from the original on September 17, 2013.
27. "Ontario Newsroom | Salle de presse de l'Ontario". news.ontario.ca. from the original on October 31, 2020. Retrieved October 28, 2020.
28. . Archived from the original on July 26, 2016.
29. Soju Goes Where Vodka Cannot Tread May 20, 2011, at the Wayback Machine, Los Angeles Times, June 27, 2002. (Accessed February 2011)
30. . www.kusoju.com. Archived from the original on August 21, 2011. Retrieved August 11, 2011.
31. . Sake World Homepage. Archived from the original on June 26, 2012. Retrieved November 22, 2014.
32. "Move Over Vodka; Korean Soju's Taking A Shot At America". NPR.org. NPR. from the original on December 10, 2015. Retrieved December 14, 2015.
33. "It's official: Jinro soju is the world's best-selling liquor". Cable News Network. Turner Broadcasting System, Inc. from the original on April 17, 2016. Retrieved December 15, 2015.
34. "Jinro Soju – the world leader". The Whiskey Exchange. May 20, 2015. from the original on December 22, 2015. Retrieved December 14, 2015.
35. "The Most Popular Soju by Region in South Korea". Viki Inc. June 2015. from the original on August 3, 2016. Retrieved December 14, 2015.
36. . EtradeDaegu. Archived from the original on November 29, 2014. Retrieved November 22, 2014.
37. Dunbar, Jon (October 26, 2011). . Archived from the original on April 2, 2012. Retrieved November 9, 2011.
38. 방영덕 (July 11, 2017). "신세계, 제주소주 브랜드명은 '푸른밤'…소주 사업 본격화". mk.co.kr (in Korean). from the original on April 24, 2023. Retrieved March 15, 2019.
39. 제주소주. . 제주소주 (in Korean). Archived from the original on December 12, 2018. Retrieved March 15, 2019.
40. kang, pilsung (March 22, 2016). "the sparkling soju and fruit soju are new trends". from the original on December 1, 2017.
41. 수정 2015.10.31 00:01, 입력 2015 10 31 00:01 (October 31, 2015). "[재계 3.0시대 (10)주류업계] 트렌드 주도하는 주류업계 2·3세들". 중앙일보 (in Korean). from the original on April 16, 2021. Retrieved April 16, 2021.
42. "Home". West 32 Soju. from the original on April 26, 2017. Retrieved April 25, 2017.
43. "2017 Winners – New York International Spirits Competition". nyispiritscompetition.com. from the original on June 17, 2017. Retrieved May 22, 2017.
44. "ISAE all natural Soju". Isae Soju by Kyopo spirits. from the original on July 26, 2018. Retrieved July 26, 2018.
45. "Tombo Soju". Ernie's Liquor. from the original on March 22, 2023. Retrieved March 22, 2023.
46. . Chosun Ilbo. Archived from the original on October 17, 2007. Retrieved June 29, 2005.
47. . KBS World. Archived from the original on March 9, 2010. Retrieved January 1, 2008.
48. "South Koreans drink twice as much liquor as Russians and more than four times as much as Americans". Quartz. February 2, 2014. from the original on February 8, 2014. Retrieved December 14, 2015.
49. "Korea's favorite soju and beer cocktail – how to make somaek". Drink Pirate. August 15, 2021. from the original on September 30, 2021. Retrieved September 30, 2021.
50. "Slushie Soju, a new way for Koreans (the #1 alcoholic beverage consumers) in the world to enjoy their favorite beverage". 6Theory Media, LLC. from the original on December 22, 2015. Retrieved December 14, 2015.
51. . Archived from the original on June 20, 2012.
52. "Heavy-Drinking Culture Challenged in S. Korea". The Seoul Times Company. from the original on December 22, 2015. Retrieved December 14, 2015.
53. "Sake Bomb". Autodesk Inc. from the original on July 8, 2016. Retrieved December 14, 2015.

General and cited references

• Park, Hyunhee (2021). Soju: A Global History. Cambridge University Press. ISBN 9781108895774.

External links

 

Wikimedia Commons has media related to Soju.

 

Look up soju in Wiktionary, the free dictionary.

• Popular alcohols from Korea November 29, 2010, at the Wayback Machine