Soju is the Korean traditional liquor made by distilling fermented rice wine or other fermented starches.
Traditional soju begins with a fermented mash, historically based largely on rice. Distillation produces a clear spirit, and the final alcohol strength depends on the production method. Modern commercial soju is commonly diluted after distillation and may use ingredients such as sweet potatoes, barley, wheat, or tapioca in addition to rice.
Soju is widely consumed in South Korea and is served at meals, social gatherings, and celebrations. It can appear during Chuseok, although the holiday’s ancestor rites traditionally use particular ceremonial foods and drinks rather than making every alcoholic beverage interchangeable.
Soju is often confused with makgeolli, a cloudy fermented rice wine that is not distilled. Cheongju is a clear rice wine separated from fermented mash, while baekseju is a flavored Korean rice-based alcoholic drink. These beverages belong to different categories even though all are associated with Korean drinking culture.