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Soju (English pronunciation: / ˈ s oʊ dʒ uː /; Korean: 소주; Hanja: 燒酒) is a clear and colorless distilled alcoholic beverage, [1] [2] [3] traditionally made from rice, but later from other grains and has a flavor similar to vodka. [4]
A bottle of Chamisul Fresh. Chamisul (Korean: 참이슬; lit. dew) is a brand of soju manufactured by South Korean company HiteJinro. [1] It is the most popular brand of liquor in the world.
Most traditional Korean alcoholic drinks are rice wines, fermented with the aid of yeast and nuruk (a wheat-based source of the enzyme amylase). Main varieties include clear rice wines ( cheongju ), milky rice wine ( takju ), distilled liquor ( soju ), fruit wine ( gwasil-ju ), flower wines, and medicinal wines.
The Process. To come up with this ranking of the best soju flavors, I went to two liquor stores in Koreatown and grabbed a bottle of every single soju flavor available.I came back home with a ...
North Korea: On June 18, 2019, Kim Jong-un designated Pyongyang Soju, an alcoholic beverage that embodies the "innocent and tender hearts" of the North Korean people, as the national beverage of North Korea, according to a state propaganda service. [66] Soju is a clear, colorless distilled beverage of Korean origin. [67]
A glass of soju being poured. In Korea, it is traditional that when a person gives an alcoholic drink to another adult, the person has to offer the drink respectfully with two hands. When pouring a drink, the bottle should be held with the right hand, and the wrist of your right hand held lightly with the left hand.
HiteJinro Co., Ltd. (Korean: 하이트진로; Hanja: 眞露; Korean pronunciation:) is a South Korean multinational drink, brewing and distiller company, founded in 1924. It is the world's leading producer of soju, accounting for more than half of that beverage's domestic sales.
Andong soju is an alcoholic drink. Eumsik dimibang (a 17th-century cookbook written by Jang Gye-hyang) states that 18 litres (4.0 imp gal; 4.8 US gal) of steamed rice mixed with 9 litres (2.0 imp gal; 2.4 US gal) of nuruk (dried fermentation starter) and 36 litres (7.9 imp gal; 9.5 US gal) of water have to be fermented for 7 days, after which the rice wine is mixed with 2 ⁄ 3 parts water and ...