After fermentation, the resultant rice wine is boiled in asot, a Korean cauldron, that is fitted with a still, orsoju gori, that collects the vaporized alcohol. Traditional soju is still made in this way today, most notably in the Korean city of Andong where the spirit is aged for more ...
How to drink soju traditionally Like wine, soju is meant to be consumed with food, and vice versa. “They have a word in Korea that we don’t have,” Hill says. “‘Anju,’ which means food that is specifically made to be consumed with alcohol.” ...
The percentage of alcohol in Soju is too high for a table wine. 10 (+12 / -2) Share k_kid19,427 pts Tuesday, January 19, 2021 Makgeolli has always been better than soju, in my opinion. I never understood why foreigners never really ventured into Makgeolli. It tastes better as...
Soju is a common, highly potent alcoholic beverage in Korea. It's made by fermenting and then distilling a mixture that contains mainly rice and a blend of wheat, barley, and even sweet potatoes and is clear and mainly tasteless, much like vodka. Soju'salcohol percentagecan range greatly, ...