The Korean distilled spirit usually described as clear and traditionally made from rice is soju.
Soju is a clear, colorless alcoholic drink from Korea, commonly served neat in small glasses and often shared with food. Traditional soju was distilled from fermented rice, but modern commercial versions may use other grains or starches, including barley, wheat, sweet potatoes, potatoes, or tapioca. Sweeteners and flavorings are also common in mass-market products.
The drink’s history reaches back to the Goryeo period. Distillation techniques associated with arak reached the Korean Peninsula during the Mongol invasions of Korea from 1231 to 1259. Andong became particularly associated with traditional soju, and the regional style remains important today.
Soju is often compared with vodka because both are clear distilled spirits, but they are not interchangeable categories. Shochu is Japan’s related spirit, baijiu is a Chinese grain liquor, and sake is a Japanese brewed rice beverage rather than a distilled spirit. Since 1965, rice shortages helped drive South Korean producers toward alternative starches and diluted styles.