Soju

Soju is a clear, colorless distilled liquor produced primarily in South Korea. Most commercial bottles are 16–20% alcohol by volume, though some traditional and specialty versions range from 13% to 45%. The name means “small wine,” and the drink’s modern identity reflects centuries of adaptation in ingredients, methods, and regulation.

Historically, soju developed from distillation techniques brought into Korea in the 13th century. Early versions were often made from rice and fermented grain mashes distilled to produce a spirit. In the 20th century, government restrictions limited rice-based distillation, prompting manufacturers to use alternatives such as sweet potato, tapioca, cassava, and wheat. These changes shaped the taste and aroma of modern soju, which is typically neutral, slightly sweet, and smooth.

Soju is usually served chilled in small glasses and consumed straight. It is also mixed with beer (often called “chimaek” when paired with chicken) or with fruit sodas. Traditional pottery or ceramic cups may be used, and social drinking emphasizes community. The drink is frequently associated with casual meals and nightlife.

Soju differs from Japanese sake primarily in production: sake is brewed from rice and finished at around 15% alcohol, whereas soju is distilled and can vary widely in strength. Packaging is distinctive, with many brands using small green bottles that have become a cultural symbol.

Global interest in soju has risen alongside Korean popular culture, but it remains most popular in Korea. Major producers include Jinro, Chamisul, and Good Day, among others.