Soju- national drink of Korea

The national drink of Korea, soju is the best-selling liquor in the world by volume. Soju, a Korean variation on vodka traditionally made from rice but during Korean War, distilling rice was banned, so Koreans started making soju with alternative starches like wheat, sweet potatoes, and tapioca. The ban on rice was lifted during the 1990s, but many soju brands stick to what they now consider to be their traditional recipe, whether that be with sweet potatoes or another starch.

Soju originated in Arabia and was originally known as “araq.” The spirit was brought to South Korea by Mongol invaders during the early 13th century.

With 24% alcohol, soju is stronger than beer (4% to 5%) or wine (about 13%) but packs a weaker punch than virtually all vodkas, which are 40% alcohol.

Soju is traditionally consumed straight with food but also mixes well into cocktails. This beverage is customarily imbibed neat and served alongside the main course like a glass of wine. Soju straight up is easy to drink, mild and fairly neutral but a bit watery. The sweetness is subtle and it’s usually described as buttery or malty. Unlike vodka, soju doesn’t turn syrupy when left in the freezer.
Soju- national drink of Korea