Learn What Premium Soju is!
Korea’s beloved distilled rice wine, Soju, is a favorite among both locals and tourists alike. It has become an integral part of Korean dinners and outings, making it nearly impossible to avoid. Many people enjoy complementing the spicy or oily flavors of grilled pork barbecue with a refreshing, ice-cold shot of Soju, chilled to perfection.
Its popularity has surged thanks to creative and enjoyable ways of sipping Soju, such as swirling the bottle to create a mini tornado or mixing it with carbonated lager to create Soju bombs. Soju is readily available in numerous countries, and its popularity continues to grow.
However…
It’s important to note that Green bottle Soju or the Soju you find locally or overseas isn’t the true traditional Soju. Many people, including locals, might not be aware of this distinction, and I strongly believe that people should be more informed about the authentic flavors and the potential that traditional Soju offers.
1. The Green Bottle Soju or 희석식 소주 (Diluted Soju)
It’s quite straightforward: Green bottle Soju, often found overseas, isn’t true traditional Soju. It contains artificial sweeteners and doesn’t use 100% rice, as it should. It typically contains a very small percentage of rice, or no rice with the rest being tapioca, barley, sweet potato, or a combination of various starches. This mixture is distilled to obtain a high-proof alcohol base called 주정 (Ju Jeong) in Korean.
Once you have your base alcohol, these distilleries dilute it heavily with water, prompting commercial Soju breweries to add artificial sweeteners like Aspartame, and a combination of other additives. These sweeteners can lead to unpleasant headaches, which is a reputation associated with this type of Soju.
Soju’s that don’t use rice but other grains - 증류식소주 (Distilled from Grains)
The purest and surest way to appreciate Soju is with this category called in Korean 증류식소주 (Jeunglyu sig Soju) meaning Distilled from Grains. Now, this can be broadly divided into two main types: Regular soju (more precisely, pure grain soju) and Medicinal soju, which includes various additional ingredients added to pure grain soju.
A lot of traditional Soju for the most part will be made from Rice grains, but there are excellent well-known premium Soju that come from different regions that use other grains as well, such as barley soju, sweet potato soju, buckwheat, millet, and so on. However, as mentioned before the most common type of soju would be from Rice.
Over the last few years, more distillers and farmers from different regions have been releasing their own unique Sojus by using different grains.
Now the big question here is, if you are allowed to use other grains, what makes this still Soju?
Sojus will still be fermented initially with Nuruk, Koji, or some type of synthetic Nuruk depending on what the breweries opt to use for fermentation.
On a personal level, I do not have any objection to more different types of Soju that use different types of grain. However, the line of what Soju ideally can taste like is getting buried more and more behind. For example, when you hear about other types of drinks like Whiskey, Rum, or Tequila, you can recognize their distinct flavor profiles. However, when it comes to Soju, it seems like it’s a little bit all over now.
It’s worth noting that there are some Soju bottles with a small amount of sweeteners like honey or syrup added, but in many cases, these are still considered distilled soju rather than medicinal soju.
Pressurized Vs Non-Pressurized Stills
There is no fixed rule as to what type of distillation system should be strictly used for Soju. That being said, Soju manufacturers tend to use Pressurized and Non-pressurized stills.
If you are looking for stronger scents and flavors then there is a more likely chance that the distillery has a pressurized still, while on the other hand, if something is more smooth, especially in the aftertaste and finish, then you might say it’s from a non-pressurized still.
When you put these two Soju bottles side by side, you can really tell the difference. Both of them are pure rice grain Soju bottles, at the same alcohol level of 25% ABV. However the difference is aroma, and taste is very apparent.
겨울( Winter) Soju has a nutty, grassy, grainy aroma right from the nose, and a savory smooth finish. While 화요 (Hwayo) on the right has a more fruity taste and very quick finish, nothing lingering in your mouth after the sip.
So what’s considered traditional Soju at this point?
In my opinion, the most crucial factor is that a Soju that is more traditional would adhere to a recipe that was developed and present centuries ago, such as 안동 소주 (Andong Soju), 감홍로 (Kam hong ro), 이강주 (Igangju), and various others.
These traditional recipes often entail the use of higher quality ingredients, avoiding the use of yeast or other additives (for the most part), and also include different types of herbs or roots. Remember that traditional Soju was actually a drink to be medicinal. During the Joseon Dynasty, making soju was often banned due to concerns about food shortages. Even the nobles drank it sparingly, taking small sips like medicine. This is where the term “akju” (약주, literally “medicine alcohol”) originated.
Cheaper versions of Traditional Soju’s
Some traditional Sojus with rich history and heritage have transitioned into the artificial world of Soju. The reason for this transformation lies in the absence of copyrights or ownership for traditional Soju in the Soju industry. For instance, no one owns the name Andong Soju. As a result, different breweries release their versions of Andong Soju with varying characteristics. Some produce it with a lower alcohol by volume (ABV), usually below 20 percent, for mass production and affordability. Meanwhile, more premium versions of Andong Soju adhere to traditional and natural methods, boasting an alcohol ABV of 40 percent and above.
The lack of ownership and standardized regulations can be confusing for consumers. To simplify, if you encounter Soju with a higher ABV, it is likely more premium, often presented in ceramic bottles that make excellent gift sets during Korean holidays like Chuseok. These premium bottles are typically sold in higher quantities during holidays or as gifts. Conversely, Soju with an alcohol content below 20 percent falls into the cheaper category.
In general, premium craft Sojus tend to have an alcohol content around 25 percent to cater to a broader audience of drinkers. However, it remains challenging for restaurants to carry these Sojus, as eateries often prefer the more profitable sweet aspartame Soju, which is widely recognized and occupies a significant portion of Soju fridge space.
Why is Traditional Soju not well-known even in Korea?
Certainly, the reluctance of many restaurants and establishments to offer or promote traditional Soju can be attributed to a combination of cost considerations and the impact of higher alcohol content on consumption patterns.
Firstly, the expense associated with acquiring traditional Soju is often higher, potentially affecting the profit margins of restaurants. Consequently, establishments may find it more economically viable to promote the more commonly available green bottle Soju, which is often perceived as more affordable.
Secondly, good traditional Soju typically boasts an alcohol by volume (ABV) of around 25%, which is notably higher than the typical Soju with an ABV of around 17%. The higher alcohol content tends to slow down the pace of consumption, as people are likely to drink more slowly. From the perspective of restaurant owners, this reduced consumption rate may not be ideal, as faster turnover and higher sales are often prioritized in the restaurant industry.
This situation is particularly true for many restaurants in Korea, including popular Korean BBQ places frequented by both locals and tourists. Balancing the desire to offer traditional and higher-quality options with the economic realities and preferences of customers can be a challenging aspect for these establishments.
Where are we now as for Traditional Soju in South Korea?
The true allure of traditional—or, dare I say, superior—Soju lies in its ability to captivate a global audience, a demand that extends far beyond the borders of Korea.
Over the last year, we’ve seen more premium Soju’s experiment with conditioning their Soju’s in oak barrels, so that they get those smoky, vanilla-type flavor tones that you can get from whiskey. Perhaps to appeal to a more western market. More premium Soju focuses on the smoothness and fruity notes but at the same time also manages to balance it with rich nutty and savory flavors that you get from using rice-based Soju. There are many options to appreciate much richer Soju, unfortunately, only selective places, bottleshops and restaurants will carry few of them.
What’s the future of Traditional Soju then?
The lack of major marketing initiatives and significant government support for Korean traditional Soju, coupled with the convenience and widespread availability of mass-produced, sweetened Soju, indeed presents a challenging landscape for promoting traditional alcohol.
While there is a unique advantage for Korean traditional Soju in terms of online sales, as opposed to the limitations imposed on sweetened Soju, the impact of this advantage may be somewhat limited. The ubiquitous presence of green bottle Soju in convenience stores, available 24/7, makes it the more easily accessible and visible option for consumers.
The challenge lies not only in the regulatory landscape and licensing requirements but also in altering consumer preferences and habits. Green bottle Soju has become a staple in convenience stores, contributing to its popularity and dominance in the market.
To effectively promote traditional Soju, it may require a combination of marketing efforts, education on the cultural and historical significance of traditional varieties, and potentially even policy measures or incentives to encourage both producers and consumers to explore and appreciate traditional Soju. Balancing tradition with modern marketing strategies could be key to fostering a greater appreciation for and consumption of more premium and Traditional Soju.
