fly.in.style.daily: CUISINE: KOREAN SOJU

CUISINE:

KOREAN SOJU

Soju 燒酒, literally means "burned liquor".

Soju (Hangul 소주; Hanja 燒酒) is a distilled beverage native to Korea. Its taste is comparable to vodka, though often slightly sweeter due to sugars added in the manufacturing process. It is usually consumed neat.
Most brands of soju are made in South Korea. Though it is traditionally made from rice, most modern producers of soju use supplements or even replace rice with other starches, such as potatoes, wheat, barley, sweet potatoes, or tapioca.
Soju is clear and colorless. Its alcohol content varies from about 16.7%, to about 45% alcohol by volume (ABV) for traditional Andong soju^[1], with 20% ABV being most common. It is widely consumed, in part, because of its relatively low price in Korea. A typical 300mL bottle of soju costs the consumer 1,000 to 3,000 South Korean Won in South Korea (roughly $1 to $3 United States Dollars). In the USA, it tends to cost substantially more – $5 or more.

wikipedia.org