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  2. Soju - Wikipedia

    en.wikipedia.org/wiki/Soju

    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]

  3. Korean alcoholic drinks - Wikipedia

    en.wikipedia.org/wiki/Korean_alcoholic_drinks

    Sansachun is a commercial Korean wine made from the red fruit of the sansa, or Chinese hawthorn (Crataegus pinnatifida). The Bae Sang Myun Brewery Company markets this wine, claiming therapeutic effects. [45] Songsunju is soju made with glutinous rice and soft, immature pine cones or sprouts. [46] [47]

  4. Gwaha-ju - Wikipedia

    en.wikipedia.org/wiki/Gwaha-ju

    summer-passing wine) is a traditional Korean fortified rice wine. The refined rice wine cheongju (also called yakju) is fortified by adding the distilled spirit soju to produce gwaha-ju. Popular varieties include gangha-ju (강하주) of Boseong and Yeonggwang in South Jeolla Province, sinseon-ju (신선주) of Namwon in North Jeolla Province ...

  5. Soju Is the Best-Selling Liquor in the World. Do You Know ...

    www.aol.com/lifestyle/soju-best-selling-liquor...

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  6. Cheongju (drink) - Wikipedia

    en.wikipedia.org/wiki/Cheongju_(drink)

    The word takju usually refers to makgeolli (milky, unrefined rice wine). The hanja characters 淸酒 are the same as the kanji pronounced seishu used on the labels of sake . The native Korean word for "clear wine", malgeun-sul ( 맑은술 ), is also used to refer to cheongju . [ 2 ]

  7. A Definitive Ranking of all the Best Soju Flavors - AOL

    www.aol.com/definitive-ranking-best-soju-flavors...

    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 ...

  8. Andong soju - Wikipedia

    en.wikipedia.org/wiki/Andong_soju

    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 ...

  9. Chamisul - Wikipedia

    en.wikipedia.org/wiki/Chamisul

    The name "Chamisul", meaning "dew" in Korean, was created by Son Hye-won, the representative of Cross Point to represent the dew on the bottles of cold soju. It is also the Korean-reading of the hanja Jin-ro ( 眞 露 ), the name of the company.