Soju is the spirit of choice for many residents in South Korea. Some of the ingredients used in the brewing of this poplar drink include barley, wheat, and rice. It is clear and colorless and has an alcohol content of 16.9%. Soju is mild and has a clear taste and flavor. This is what makes it one of the most pleasant drink to take. Once you take a sip, you will not experience a sensation of spiciness or sharpness, as the taste is well blended and fades almost immediately.
How it’s made.
The traditional has a kitchen story behind it since it gets made from a blend of rice and other grains. From the early 1960s to the 1990s, soju was made using rice, but the practice got banned overtime. The banning of the use of rice to make soju was because rice was in short supply, causing high shortages all around Korea. To counter this, other starches such as barley, sweet potatoes, and even wheat got used instead. Even though the use of rice for brewing Soju was eventually enforced, a lot of Soju brewers now look past rice and consider other starches for production.
How Soju is consumed.
Just like most drinks, Korean Soju gets served in small glasses. Soju is somewhere between harder booze such as whiskey and wine in terms of potency.
How it tastes.
As stated above, the drink does not have spiciness plus its taste disappears a second after you take a sip. Although, sometimes its taste can vary especially when used in cocktails. At times it is used as a substitute for vodka.