How Much Alcohol Is In Soju? - [] 2023: Información de la cerveza

Soju Always Brings the Party – Starch or grain aside, soju’s the go-to booze for Korean celebrations. Its vaguely sweet, milky flavor makes drinking an entire bottle easy. “In a fun way, it’s kind of a dangerous alcohol,” says Max Soh, general manager and beverage director of New York’s intimate and chic Korean restaurant Oiji,

“On average, soju is about 20% ABV, which is between hard liquor and wine. You’re drinking it and it kind of sneaks up on you. The next thing you know, the bottle is gone.” Soh says the tradition of drinking a bottle of soju is ingrained from a young age. “It’s not the best liquor in the world, but it’s a social thing,” he says.

“A little green bottle, shot glasses around. We serve each other and you have to pour it with two hands for older people and you have to receive it with two hands from the older people. There are a lot of little traditions like that.”

Is soju stronger than vodka?

Soju Goes Where Vodka Cannot Tread You can get a mojito, a cosmo and even assorted martinis at Vine, a new fondue restaurant and nightspot in Hollywood. That wouldn’t be unusual at most bars in town, but Vine has only a beer and wine permit. It’s not breaking any laws, so what’s in the cocktails? Soju, a Korean variation on vodka traditionally made from rice but more commonly from sweet potatoes these days.

With 24% alcohol, soju is stronger than beer (4% to 5%) or wine (about 13%) but packs a weaker punch than virtually all vodkas, which are 40% alcohol.
A part of traditional Korean cuisine, soju is often enjoyed with meals, but because many Korean mom and pop restaurants had only beer and wine licenses, they were unable to sell it.

(A new “general” or distilled spirits license costs $12,000 or more, according to Dave Gill, a district administrator for the state Department of Alcoholic Beverage Control, and a beer and wine license runs only $548 and often faces far less opposition from neighbors.) After some lobbying by the Korean Restaurant Owners Assn., a bill by Sen.

Richard Polanco (D-Los Angeles) passed in 1998, allowing the sale of soju by establishments previously licensed to sell only beer and wine in California.
Soju is served as a traditional drink accompanying spicy Korean meals and used to enhance the meal’s flavor,” reads the analysis of the bill.
At first, few bar owners outside the Asian community were aware of the bill, so sales of soju were limited to Korean and a few Japanese places.

(The Japanese version, shochu, is almost identical and also can now be poured legally by establishments with beer and wine licenses.) But sales of soju shot up immediately, says Alex Kim, marketing manager for Jinro America Inc., the largest manufacturer of soju.

We saw a 35% to 40% increase in the first year since the law passed.” And he thinks that’s only the beginning, once the traditional Korean beverage finds new drinkers.
Soju is enormous outside of the United States: Jinro sold 55 million cases around the world in 2001.
We haven’t aggressively marketed it to the mainstream, but we have a plan to do that in 2003,” Kim says.

The company will start where so many national trends are born: in Southern California. David Reiss, proprietor of Sugar in Santa Monica, believes his was the first non-Asian establishment in Los Angeles to take advantage of the law. He inherited a beer and wine license when he took over the club about four years ago but was unable to upgrade to a full liquor license.

He assumed that meant serving only beer, wine, champagne and sake.
We got our sake from Mutual Trading, and a guy at the warehouse asked why I didn’t also buy soju, since he knew I had a beer and wine license,” Reiss recalls.
Once I found out about soju, it made our business completely different.” Sugar offers a menu of cocktails made with Kyungwoul “Green” soju, produced by Doosan Kyungwoul Co.

in Seoul, which Reiss describes as “pretty neutral in flavor.” Few order shots of the stuff, but soju mixed in Red Bull is popular, as are standards from lemon drops to cosmos, he says-pretty much everything where you’d use vodka.” He said he’s sure other bars and clubs will catch on fast.

In fact, he’s the one who told Vine’s owner, Simon Jones, about soju. “He said, ‘You’re going to make a lot of money with this!’ ” Jones spent a few days experimenting with the stuff and doing research. “We went to some Korean restaurants,” he says, “and saw that they served it straight up, or shaken with lemon or orange-flavored extract.” Servers at Vine don’t go out of their way to explain soju.

“If people ask for vodka-and-tonic or gin-and-tonic, what we serve. We tell them if they don’t like it, they don’t have to drink it,” Jones explains. Vine’s bartenders mix up a variety of soju-based cocktails, many of which are copies of vodka- and other spirits-based classics, as well as a few originals.

As soju contains only about half the alcohol in vodka, it makes cocktails that feel and taste different.
Soju straight up is easy to drink, mild and fairly neutral but a bit watery.
Unlike vodka, soju doesn’t turn syrupy when left in the freezer.
Few serious drinkers would confuse a shot of the stuff with an equal dose of super-premium vodkas like Pearl.

“It tastes like a ‘well’ vodka,” says Reiss. “Like Smirnoff.” It’s in the custom cocktails at Vine that soju shines. Windex may have a less-than-appealing name, but the electric blue libation, concocted from soju, blue curacao, orange juice and ginger, has a pleasant thickness and sweetness.

And the sour apple martini smells like fresh sliced apples and has a pleasant puckery quality. Set decorator Ann Shea was eager to try the new drinks when she noticed Vine’s list. “The lemon ginger cocktail tasted really good, like a martini, but not as harsh or strong,” she says.”I don’t usually drink hard liquor,” she adds.

“Too much of a buzz too quickly. But I don’t feel that way with soju. I can have three drinks and feel OK.” With its lower alcohol level, soju may be the drink for people who enjoy sipping a few cocktails over the course of an evening but don’t want to get drunk.

But will this newfound ability to pour soju-based drinks without a full liquor license have adverse consequences? “I’ve done some checking with our offices,” says Gill, “and we have not had any problems with the sale or service of soju in our licensed locations. Most of our licensees want to do a good job, and if this allows them to provide alcoholic beverages that are less intoxicating, that is not a bad thing.” Sugar, 814 Broadway, Santa Monica, (310) 899-1989.

Vine, 1235 N. Vine St., Hollywood, (323) 960-0800. : Soju Goes Where Vodka Cannot Tread

Can 1 bottle of soju get you drunk?

How Much Soju Will Get You Drunk? – To get intoxicated, it will take about five to seven standard drinks of soju. A glass of soju is typically 50ml, so one bottle of soju can make around seven shots. Generally, the average shots of soju you can take to get drunk are between five to seven, which makes roughly one soju bottle.

But if you’re drinking with friends, you would never stop at a single bottle, right? If you consume two bottles, you might get drunk the moment you finish the second bottle. How about three to four bottles of soju? Well, you can probably pass out and not remember a thing the next day, plus the “unpleasant feeling” of a soju hangover.

But mind you — this won’t apply to everybody, as there are factors of how alcohol affects the body, including your alcohol tolerance, body composition, the way you’re drinking, and the soju type you’re consuming.

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Is soju high in alcohol?

Soju is a colorless grain-based distilled liquor with an average alcohol content of about 15 percent, with the exception of some high-proof sojus up to 50 percent.

Is soju 13% alcohol?

From Wikipedia, the free encyclopedia Soju (소주/燒酒) redirects here. Not to be confused with other 燒酒 : Japanese shōchū (焼酎) and Chinese shaojiu 燒酒, Not to be confused with Shoyu, a Japanese word for soy sauce.

Soju

Pouring soju into a soju glass
Type	Spirit
Country of origin	Korea
Region of origin	East Asia
Color	Clear
Ingredients	Distilled ethanol, sweeteners, flavorings
Related products	baijiu, shōchū

Soju (; Hangul : 소주 ; Hanja : 燒酒 ) is a clear and colorless distilled alcoholic beverage popular in the Korean Peninsula, It is usually consumed neat, Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% has become more popular.

Traditionally, most brands of soju are produced in the Andong region, but soju made from other regions or countries also exists.
While soju was traditionally made from the grain of rice, South Korean ethanol producers replace rice with other starch, such as cassava due to significantly lower capital costs.

Soju often appear similar to several other East Asian liquors while differing on alcohol contents.

Is it easy to get drunk on soju?

How Many Shots of Soju to Get Drunk – Soju is a popular distilled alcoholic beverage in South Korea. It is made from rice, wheat, or barley and has a clear, colorless appearance. Soju is usually consumed in shots and has an alcohol content ranging from 16.8% to 53%. The number of shots of soju one needs to get drunk varies depending on various factors such as age, weight, gender, and tolerance level. However, on average, it takes about two to three shots (25 ml each) of soju for someone weighing 140 lbs or less to start feeling the effects of intoxication.

According to Liquor Laboratory, the average shots of soju one can take to get drunk are between five to seven, which makes roughly one soju bottle.
However, if someone is drinking with friends, they would never stop at a single bottle, right? If someone consumes two bottles, they might get drunk the moment they finish the second bottle.

How about three to four bottles of soju? It is not recommended to consume that much alcohol as it can lead to serious health issues. It is important to drink responsibly and be aware of the potential health risks associated with excessive soju consumption.

How many drinks is 1 bottle of soju?

Soju and blood alcoholic content (BAC) Based on this assumption, two cups of soju equals one standard drink. One bottle contains approximately four standard drinks.

Does soju give you a hangover?

Does Soju Give You a Hangover? Soju is a popular Korean distilled beverage made from starches like rice, tapioca, and sweet potato. The original versions are clear and colorless alcoholic beverages that are similar to vodka in terms of its taste, however most varieties of Soju are of a lower alcohol percetage (ranging from 12-53%).

Soju is the most popular alcoholic beverage in bot Korea and the entire world and it is enjoyed by people of all ages. Obviously consuming too much alcohol, including Soju, can lead to a hangover. A hangover is a group of symptoms that can occur after heavy alcohol consumption, including headache, nausea, dehydration, and fatigue.

The severity of a hangover depends on a number of factors like the amount of alcohol consumed, the type of alcohol consumed, and the individual’s tolerance to alcohol. Soju, like other types of alcohol, contains ethanol, which is the chemical that causes a hangover. One reason that people say that Soju gives you a worse hangover than other types of alcohols is that Soju is typically a lower percentage of alcohol which is very drinkable. In fact, most green bottle Sojus are created to be as drinkable as possible – original varieties often have just a tad of sweetener added to cut the alcohol flavour.

Because it’s so drinkable, people often lose track of how much they’re drinking and end up consuming larger amounts. Another reason is that fruit Sojus, like original sojus, are ultra drinkable. Often these fruit varieties (like plum, grapefruit, lychee, peach, etc.) taste very similar to juice so they are often finished very quickly.

They are super tasty but be sure to track how much you’re drinking! It is difficult to say whether Soju itself specifically gives you more of a hangover than other types of alcohol, as the severity of a hangover can vary depending on a number of factors.

The amount and type of congeners present in Soju can vary depending on the brand and the production methods used, and different individuals may have different levels of sensitivity to the effects of congeners.
To avoid a hangover, it is important to drink in moderation and stay hydrated.
To consume the lowest amount of congeners possible try and drink more premium Sojus like Hwayo, Tokki, Andong, or Won Soju which use higher quality ingredients and better production methods.

And as always, be sure to drink responsibly! : Does Soju Give You a Hangover?

How much soju do Koreans drink?

Soju is South Korea’s most popular tipple, with the average citizen over 20 getting through 1½ bottles per week. Soju is South Korea’s most popular tipple. It is also widely drunk in Japan and China. The origins of soju go back to the Chinese pinyin rendering of shaojiu, or burned spirit/liqueur.

Does soju taste good?

What Does Soju Taste Like? – “In Korea, we have a saying that soju tastes like life — one day it’s sweet, one day it’s bitter, and sometimes it’s just clean and smooth,” says Yoon. “Traditionally, soju is fermented white rice with a crisp flavor, a little apple, and sometimes a touch of burnt rice.” Soju is often called the Korean vodka, since it’s smooth, mild, and mostly neutral, but it clocks in at about half the alcohol content.

Is soju halal in Islam?

Original Drink from Korea – Soju is a trendy beer drink in Korea, especially in South Korea. Almost every restaurant in Korea must provide Soju as a warm drink, especially in cold weather. This alcoholic drink is colorless, aka clear, and should not be drunk by Halal People.

Is soju 40%?

Soju is a clear spirit of usually about 20% alcohol by volume. In reality, this makes it a lighter, lower-alcohol version of vodka, which tends to start at 40%.

Is soju 15%?

What a Newbie Needs to Know about Soju, One of the World’s Most Popular Spirits Even if you fancy yourself a true connoisseur of liquors, you may be surprised to learn that based on the sales, the most popular spirit in the world isn’t vodka, whisky or rum but soju, a traditional Korean drink.

(The soju brand Jinro is the best-selling spirit in the world, according to,) Though many Westerners once tended to dismiss soju as a low-alcohol “Korean vodka” you might quaff at a karaoke bar, the liquor is becoming increasingly visible in the West, and you may find yourself downing a shot or two at a fancy bar sooner than you think.

“Soju’s on a similar trajectory as mezcal,” said Kyungmoon Kim, former head of wine and beverage at the Michelin-starred Jungsik restaurant in New York, and founder of KSM Imports, which specializes in artisanal liquors from South Korea. “Ten or 15 years ago, nobody thought of mezcal except as a cheap bottle with a little worm inside that gave you a headache.

Now there are so many different mezcals with different price points, depending on where the mezcal came from, up to $200 a bottle, and people are starting to understand the flavor profile and story behind each product.
Soju right now everyone knows as flavorless, green-bottle soju, so we’re trying to change people’s perceptions to see that soju is a beverage with a lot of flavor and complexity.” Pexels / Roi Mojado Soju is an alcoholic beverage distilled from various starchy crops, originally and primarily still produced on the Korean peninsula.

The alcohol content can range anywhere from around 15% to over 50%, and the quality can vary greatly. It got its start in the 13th century, when invading Mongols brought with them distillation techniques they themselves had learned in the Middle East and similar to those still used today to make single-malt scotch or cognac.

Soju” in fact means “burnt liquor,” in reference to how it’s made.
At this point, soju was made only from rice wine, and averaged about 40% to 50% alcohol.
Eventually, each town of a reasonable size had its own local soju distiller; those distillers sold to their neighbors and had a recipe that was handed down from generation to generation.

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In 1965, amid shortages of the staple of the Korean diet, the South Korean government passed a law that forbade rice in the making of soju, so soju makers switched to substitutes like barley, sweet potatoes, wheat and tapioca. To increase profits, they began diluting soju, too, a trend that continues to this day, as well as adding sweeteners and other flavors to make their product more palatable.

Those changes also had unintended consequences in shaking up the South Korean alcohol industry and have been blamed for giving rise to a heavy drinking culture in the country.
It forced a lot of small brewers to close down, and the big conglomerates who could use barley or sweet potato or even imported tapioca to keep the costs down were the only ones to survive,” Kim said.

“Those products made sense at a time when people barely made enough money to bring food to the table and needed to get through the day, and cheap soju still brings nostalgic memories for our fathers’ and grandfathers’ generations, but the tradition of distilled rice wine pretty much disappeared.” In 1999, the government lifted the rice ban, but cheap soju only continued to grow in popularity both inside and outside of South Korea.

Still, artisanal soju makers have started to gain a following by resurrecting the age-old methods and putting out higher-alcohol soju made from rice. Though it’s tempting to compare Korea’s most famous alcoholic beverage to Japan’s most famous alcoholic beverage, sake, that’s a bit of an apples-to-oranges situation.

Sake is a rice wine (though it’s actually brewed like beer), while soju is a distilled beverage. Koreans have their own rice wine, makgeolli, which is an analog to Japanese sake, while Japan has shochu, which is similar to soju. (“Soju” and “shochu” are even written with the same Chinese characters.) Soju is mostly drunk as a shot, downed in a single gulp.

The host will serve the eldest guest first, then everyone else.
Instead of “cheers,” say ” geonbae, ” which literally means “dry the glass” and is a sign of respect to the pourer.
Always finish what’s in your glass before accepting another pour, and no one should ever fill their glass themselves.
Serve and receive pours of soju with both hands—to do otherwise is disrespectful.

There’s a misconception floating around that you have to turn your head to the side and look away from the pourer when you drink, but that’s probably based on a foreigner misreading the fact that eye contact is not common practice in Korean culture—it’s seen as aggressive in a society where polite deference is the default.

Popular soju-based drinks include what’s sometimes referred to as a “yogurt soju cocktail,” which isn’t made with actual yogurt but with Yakult, a sweet, milky Japanese probiotic drink that comes in small plastic bottles. The recipe’s as simple as they get: Mix one bottle of Yakult with one bottle of soju (any inexpensive, “green bottle” soju will do).

Not surprisingly, it’s a cocktail associated with younger drinkers. More broadly popular is somaek, a portmanteau of “soju” and “maekju,” Korean for “beer.” It’s basically a boilermaker—drop a shot of soju in a glass of beer and gulp it down. Soju is an easy substitute for vodka in most recipes.

Im recommends soju in any of the martini family of cocktails, while barley soju, with its spicier grain finish, works well in place of whiskey. If you can find it, a pine-based soju is an excellent stand-in for gin. Look for higher-quality artisanal soju, if possible, as you’ll find it much more complex and intriguing.

Pairing soju with food isn’t a big thing in Korea, as the typical meal doesn’t involve courses but everything on the table at once in a communal setting, so you can’t approach it like you would a wine pairing, where the food and wine get equal billing.

It can give a supporting complement to the food rather than, like wine, actualy making the food more complex,” Kim said.
The traditional rice-based soju goes well with beef dishes, and there’s barley soju that works nicely with pork belly.” Soju typically lives in the Asian section of your local liquor store, alongside Japanese sake and shochu.

It’s also possible to order soju online in most states. Most of what you’ll find in the States will be the cheaper, mass-market stuff, but it’s worth exploring your better-connected stores for the occasional standouts that have made it across the Pacific.

The company dominates the soju market, accounting for half of South Korea’s soju sales.
It’s reintroduced old-style packaging, specifically a sky-blue bottle with the label “Jinro Is Back,” which contains a clean, neutral soju that is a pleasant, refreshing example of what a modern soju can be.
By The Han, is made from the ripened Asian golden plum and cold-filtered and has a floral aroma with dry aftertaste.

“Seoul Night will take your soju game to the next level, and you will never look back,” Kim said., by Solsonju, is made from an old family recipe with rice, pine needles and spruce tea. Kim described it as “exceptionally nuanced, yet offers a refreshing finish with a hint of juniper and sansho pepper spice.” Considered the most exclusive soju available today, Samhae soju was once served only to Korean aristocracy, and today boasts the Intangible Cultural Heritage stamp from the government.

Is it okay for a 12 year old to drink soju?

Children and young people are advised not to drink alcohol before the age of 18. Alcohol use during the teenage years is related to a wide range of health and social problems. However, if children do drink alcohol underage, it should not be until they are at least 15. They should be supervised, and have no more than 1 drink a week.

Is soju a hard drink?

“On average, soju is about 20% ABV, which is between hard liquor and wine. You’re drinking it and it kind of sneaks up on you. The next thing you know, the bottle is gone.” Soh says the tradition of drinking a bottle of soju is ingrained from a young age. “It’s not the best liquor in the world, but it’s a social thing,” he says.

Why is soju so popular?

What is soju? – Soju is a clear spirit that hails from Korea. It’s usually 20% to 24% alcohol by volume, which is very light when compared to vodka, which is typically 40% ABV. Soju is very neutral in flavor, like vodka, but doesn’t come with the harsh alcoholic burn.

While Soju hails from Korea, it is popular in many Asian countries, such as China and Japan.
The flavor profile of Soju can vary greatly, as there aren’t harsh laws that stipulate what ingredients can be used to make it.
In general, Soju tastes similar to vodka but a little more viscous and slightly sweeter.

Soju is unique because it’s a distilled spirit, but it doesn’t follow the “rules” of a traditional distilled spirit. It’s very low in alcohol, which means that in some states, like New York and California, it can be served in restaurants without a specialty liquor license,

Is it OK to chug soju?

Etiquette and how to drink soju – There are traditional rituals guiding the consumption of soju, and much of it goes back to the fact that people aren’t meant to drink soju alone. The very nature of soju is communal. “People do drink it alone, but I think that there’s really a sense of sharing with friends and family,” says Kim.

Case in point: You’re not supposed to pour your own drinks.
Instead, wait for a friend or seatmate to fill your glass when it’s empty.
You return the favor when the time is right (whatever you do, don’t drink straight from the bottle).
Both the glass that’s being refilled and the bottle being poured should be held with two hands.

If you’re drinking soju straight, which is the most common approach, it’s served in a shot glass. This is slightly misleading. It might be tempting to shoot soju, but it’s more common practice to gradually sip. Kim compares soju pours to small pours of whiskey one would savor rather drink down in one gulp.

There is one exception: The first pour of soju should be taken as a shot.
If you want to adhere strictly to tradition (which might be appropriate depending on setting) turn your head away from dining companions when taking the shot as a sign of respect.
If you’ve been to a Korean restaurant, you may have noticed people shaking the soju bottle before opening it.

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This tradition stems from when soju bottles were corked rather than secured with a metal cap. Bits of the cork would crumble into the drink, so you’d have to shake the bottle to get the sediment to rise to the top. Once the cork popped off, you’d tap the base the bottle with your elbow, followed by a swift hit with the webbing between your middle and pointer fingers to release a small splash of liquid, supposedly to release the unwanted chunks of cork from the bottle.

Is soju stronger than sake?

Alcohol Content of Soju and Sake – Soju has a higher alcohol content compared to sake. Soju ranges from 16.8% – 53% alcohol by volume, while sake is around 16%. As such, soju tends to be a stronger alcohol and is sometimes used in cocktails and mixed beverages, whereas sake is usually drunk as it is.

Is soju high in calories?

Soju – Jackyenjoyphotography // Getty Images A shot of soju contains a mere 60 calories. Soju is the Korean equivalent of sake, made of fermented grains. It also contains a little less alcohol than other liquors, on average around 32 proof. Advertisement – Continue Reading Below 4

Is soju stronger than tequila?

Is soju stronger than tequila? – Tequila vs So-Ju I will introduce Tequila, comparing with So-Ju. Tequila has greatly been loved by Mexican people, similar to So-Ju that has been Korean representative drink from long time ago. But there are several difference between Tequila and So-Ju.

Tequila is much more stronger than So-Ju.
It has about 40% of alcohol, while So-Ju has about 20%.
It seems that Tequila matches well with passionate Mexican people because of its strong taste.
On the other hand, So-ju is relatively thin and its smell is also not as strong as that of Tequila’s.
Many Koreans think taste and smell of So-Ju is bitter.

Even many who love So-Ju don’t want to smell it. There is different way to drink Tequila. People usually drink it with a peace of lemon or salt to neutralize its strong taste. In contrast, we drink So-Ju with many dishes so called “An-Ju”. An-Ju is a peculiar custom to Korea.

I guess it’s because our ancestors have enjoyed booze with dinner.
Tequila, folk liquor of Tequila region in Mexico, was once not recognized as that high ranked booze.
But it created great sensation with one kind jazz music that had same name in 60s.
Especially when Mexico Olympic Games were held, It could become generally known world-widely and get its fame as today.

So-Ju is also our traditional booze and I believe it has great possibility to develop to high grade liquor. Nevertheless, It’s still favorite booze for only Koreans. I hope it will be loved in many countries in the future. : Tequila vs So-Ju

How much soju is equal to a shot of vodka?

Typical green bottle soju is about 20% ABV. So two shots of soju contain about as much alcohol as one shot of vodka.

Is soju equivalent to vodka?

What is soju? – At its most basic, soju is a clear, 20-24 percent alcohol by volume (ABV) spirit. It’s from Korea, and is mostly consumed in Korea, Japan, and China, with being the most popular brand. Soju is neutral-tasting like vodka, but doesn’t have the harsh alcohol burn thanks to having around half the percentage of alcohol.

Soju is traditionally consumed straight with food but also mixes well into cocktails. Another thing to know about soju is that the taste can vary considerably, thanks to lax laws regarding the ingredients used to make it. In general, soju resembles a low-alcohol, tasteless version of vodka, but it’s more viscous and a little sweeter.

Don’t Miss A Drop Get the latest in beer, wine, and cocktail culture sent straight to your inbox. Soju is traditionally made from rice, but that changed during the Korean War, according to Bran Hill, a distiller at Van Brunt Stillhouse who makes a traditional soju called,

Distilling rice was banned, so Koreans started making soju with alternative starches like wheat, sweet potatoes, and tapioca, Hill tells VinePair.
The ban was lifted in the late 1990s, but many of the best-selling brands in Korea still use alternative starches.
Despite the worldwide sales numbers of soju, the spirit isn’t well known in the United States.

With the rise of Korean food, however, that’s starting to change, says Ryan Te, general manager of New York’s Jungsik and former beverage director at Oiji. “In America, soju has been seen as a distilled spirit that doesn’t follow the rules of a distilled spirit,” Te says.

It’s almost watered down, and it can be served with the same license as a beer and wine license.” Restaurants that want to serve soju don’t have to apply for (or pay for) expensive liquor licenses in New York and California.
If a business has a beer and wine license, then it can sell soju.
Restaurants can build low-alcohol cocktail lists by using soju as a vodka replacement, in turn boosting its popularity.

“Soju hasn’t received the respect or elegance as sake,” Te says, “but it’s on the cusp. It’s just a matter of time until it breaks out.”

Is soju the strongest?

What is Soju? – Soju is a distilled liquor that, Like many other distilled spirits, Soju is made by fermenting and distilling grains or other starches like potatoes. Unlike many other kinds of liquor, Soju is relatively low in alcohol percentage. Soju is right in that middle ground between beer and wine and the stronger distilled drinks.

Will soju give you a hangover?

Soju is the most popular alcoholic beverage in bot Korea and the entire world and it is enjoyed by people of all ages. Obviously consuming too much alcohol, including Soju, can lead to a hangover. A hangover is a group of symptoms that can occur after heavy alcohol consumption, including headache, nausea, dehydration, and fatigue.

Because it’s so drinkable, people often lose track of how much they’re drinking and end up consuming larger amounts. Another reason is that fruit Sojus, like original sojus, are ultra drinkable. Often these fruit varieties (like plum, grapefruit, lychee, peach, etc.) taste very similar to juice so they are often finished very quickly.

The amount and type of congeners present in Soju can vary depending on the brand and the production methods used, and different individuals may have different levels of sensitivity to the effects of congeners.
To avoid a hangover, it is important to drink in moderation and stay hydrated.
To consume the lowest amount of congeners possible try and drink more premium Sojus like Hwayo, Tokki, Andong, or Won Soju which use higher quality ingredients and better production methods.

And as always, be sure to drink responsibly! : Does Soju Give You a Hangover?