Soju, the friend of the Korean people, and liqueur

 

Soju is an alcoholic beverage made by fermenting and distilling grains or diluting alcohol with water.
Soju in Korea and Japan is a type of regional distilled spirit that does not fall into the category of authentic global distilled spirits.
Soju in a green bottle, which is commonly seen, is a ‘diluted soju’ made by diluting alcohol made from sweet potatoes, molasses, and tapioca. Diluted soju is cheaper and easier to mass-produce than distilled soju, which is made by fermenting and distilling grains. During the manufacturing process, ingredients that can contribute to flavor other than alcohol are removed as much as possible, so it has a clean, unscented taste. Because of the additives added to reduce bitterness and create a softer taste and aroma, the finish of soju may feel sweet.
Korea's diluted soju has a light aroma and taste, so it goes well with meat or stews. Additionally, the liquor tax is very low, making it the cheapest distilled alcohol in the world.
1965, when diluted soju (희석식 소주)production began in earnest, was the starting point for the popularization of soju. Since 1974, when 25 percent soju was released, it has rapidly penetrated the lives of the common people.
The alcohol content of diluted soju gradually decreased from 30 degrees in 1965 to 23 degrees in 1999 and 20 degrees in 2006. Recently, even 15 percent soju has appeared. As the alcohol content decreases, the unique bitterness of soju decreases and the sweetness becomes relatively stronger.
‘Korean soju, its sweet and bitter taste''한국소주, 그 달고 쓴맛'’ Source_Overseas Culture and Information Service, Ministry of Culture, Sports and Tourism

Fruit soju with fruit flavors or fruit concentrates such as yuzu, grapefruit, and green grapes, which have been released since 2015, has also gained popularity. Unlike in the past when high-alcohol soju was loved, this part shows the popularity of low-alcohol liquor, which does not have a strong alcohol flavor and can be easily enjoyed with food. It was briefly popular in Korea, but is now more preferred abroad.

Fruit-flavored soju = liqueur


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