Which Korean alcoholic drink is distilled from rice and is the most popular in South Korea? The answer is soju.
Soju is a clear Korean distilled spirit traditionally made by fermenting and distilling rice. Contemporary commercial soju may instead use other grains or starches, including sweet potatoes, tapioca, or cassava, and is often diluted and lightly sweetened. It is commonly served neat in small shot glasses.
Its history reaches back to the Goryeo period. Distillation techniques associated with arak were introduced to the Korean Peninsula during the Mongol invasions in the 13th century, and the city of Andong became especially associated with traditional production. The word soju means “burned liquor,” referring to distillation.
A frequent misconception is that every modern bottle is a strong, traditionally distilled rice spirit. Since a 1965 South Korean rice-distillation prohibition, many mass-market brands have relied on neutral spirits made from alternative starches. Soju is also distinct from makgeolli, a cloudy fermented rice beverage, and sake, Japan’s fermented rice alcohol.