The History Of Korean Soju : A Clear Drink for the Common People

In South Korea, due to the relatively low sugar content in fruits, most alcoholic beverages have traditionally been made from grains rather than fruits.


The history of soju dates back to the Goryeo Dynasty

During the reign of King Chungnyeol of Goryeo, soju was introduced for the first time through the Mongol invasions. The regions of Andong, Gaesong, and Jeju Island, which were Mongol garrisons, developed advanced methods of soju production. These traditions have been maintained in these regions up to the present day, with Andong soju being particularly famous.

Records from the Joseon Dynasty vary. Some records indicate that as more people drank soju, rice consumption increased and there were significant negative impacts associated with soju consumption.

However, in the past, soju was not a common drink for ordinary people but was consumed by royalty. Over time, soju became more widely available to the general public, and there was a period when households made their own soju.

There Are Two Main Types Of Soju: Distilled Soju And Diluted Soju

Produce a soju concentrate with an alcohol content of 40-60% and then distill it using fractional distillation. Distilled soju is made by distilling fermented liquor, following traditional methods. Create a distillate with 95% alcohol using continuous distillation and dilute it with water. Repeated distillation removes impurities and aromatic compounds produced by yeast, resulting in a clear, neutral taste but eliminating any distinctive character.

Diluted soju began to be mass-produced when a soju factory was established in Pyongyang in 1919. Diluted soju, on the other hand, is made by diluting a high-proof spirit with water and sweeteners.

Soju’s enduring status as a popular drink among the common people is due to its endless adaptability.Since the late 2000s, soju with a reduced alcohol content of 22% has become popular, and lower-alcohol soju has become the norm.

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