The lowdown: Soju try big business in Southern Korea, as many in the post-soju blackout pictures floating around the online world can testify. It's not hard to realise why there's a large consuming community indeed there if you think about the delights of some glasses-or bottles-of soju in combination with good business and, most importantly, a tasty meal. Soju's simple nature produces a perfect equivalent to Korean meals, be it to tone down a fiery mouthful of tteokbokki (a spicy grain dessert) or stabilize the fatty, savory juiciness of samgyeopsal (grilled chicken stomach).

Soju and Korean products have actually such a symbiotic commitment it might are available as a shock to learn that soju has overseas sources, just showing up in Korean tradition when you look at the 13th century whenever Mongol invaders produced arak's distillation methods to the town of Andong, as to what was then Goryeo.

Classic soju is still manufactured in Andong as well as other places even today making use of a blend of fermented and distilled rice and cereals. But the modern soju which is commonly obtainable in Korea and offshore might be made of diluted ethanol made out of sweet carrots. This stems from a 1965 national ban on making use of grain to brew soju considering a rice scarcity. The bar keeps as already been raised, but some well-known and cheaper manufacturer however use the dilution processes.

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