Korean Job Discussion Forums

[warren pease]

I'm a HUGE soju fan, but i've run into some naysayers recently that have been putting the crystal happiness down.

What I really want to know is what it's made out of. I'm guessing it isn't the pure rice wine it once was, but I'm not willing to believe that it's an evil chemical amalgamation of doom. The latest naysayer stated like she knew as a fact that soju was not made from anything organic and is, in fact, just a man made chemical mixed with some water.

Surely this can't be true. I realize there is a bit of formaldehyde left in, but as far as I know, or am willing to accept, it's still the wonderful end result of fermentation.

Anyone with some actual info would be great. i.e. I'm not really interested in what you're buddy at work told you.

Thanks in advance - you're beautiful

[redaxe]

It's just neutral spirits (distilled ethyl alcohol) with water and a little high fructose corn syrup added.

[warren pease]

what does that mean? No rice? No fermentation? No yeast poop? Is it better or worse? Is it less healthy than normal booze?

[Caffeinated]

[Stan Rogers]

It's the answer.

[J Rock]

I always thought it was made from either rice or potatoes, whatever it's made from it gives me a headache and the runs!

Towards the end of my soju drinking days I would mix it with orange juice to make it a little more bearable but the next day just wasn't worth it.

[Wishmaster]

Soju is pure swill...just nasty, garbage stuff. Considering how Koreans pound the stuff, I'm amazed that they make it to 40.

[redaxe]

[PatrickGHBusan]

Here you go buddy

Soju Ingredients
Korean soju is generally created from rice. However, during these modern times, manufacturers in South Korea are replacing the rice with a creative medley of ingredients, including:
�barley
�dangmil
�potato
�sweet potato
�wheat.
When you buy sojo, you'll notice that the liquid is clear in color. Its alcohol by volume (ABV) varies from 20 to 40 percent.

Korean soju is often compared to vodka; however, it has a sweeter taste because of the added sugar. Worldwide, soju outsells vodka by many units.

[redaxe]

[RMNC]

You see, there's this thing called Google...

[AsiaESLbound]

I understand Korean sweet potatoes are used as the starch part of the deal. I can't say what the other ingredients would be, but I know it can't be good. The buzz wasn't square on and the next day misery just made it not worth it after trying it two times. There's another soju called, "ooondalsum," that's made from bamboo, but it too is the devils sweat in disguise.

[Louis VI]

Linguistically, the word soju is the Korean rendering of the Chinese "shaojiu", which literally means �burned liquor�.

It's been said soju came from Japan. Here's a more romantic Korean version of the history:

[tatertot]

[machoman]

i've read in an article that rice is illegal to be used in making alcohol. but apparently those days are over?


History:

Soju was first distilled in Korea in the 1300s, and historians believe that the Mongols brought the Persian technique to Korea. It became one of the most popular spirits in Korea over the centuries until the Japanese occupation, when soju production was strangled and sake and beer became more popular. Following the liberation of Korea from Japan and the Korean War years in the 1950s, soju production was again in jeopardy by the rice shortage in the 1960s. The government made it illegal to use rice for soju, so instead distilleries began to use sweet potatoes, wheat, barley, and tapioca as replacements.

Soju Today:

Most soju today is made not just with rice, but in combination with wheat, barley, tapioca, or sweet potato. Many members of the older generation prefer the stronger bottles of soju, but younger folks like the milder taste of the lower alcohol content varieties. Flavored soju is also now popular in flavors like apple, lemon, and peach, and it is also used in mixed drinks and alcoholic punches.

http://koreanfood.about.com/od/drinks/p/Soju.htm