What Exactly Is Soju Made From?

Now widely considered to be Korea's national distilled beverage, soju is seeing a resurgence in popularity. While South Korea is nowhere near the top of the list of countries that drink the most alcohol, soju is seriously popular. Due to its neutral flavor profile, many people consider the taste of soju to be like a slightly sweeter, less boozy vodka — in fact, soju's nickname is Korean vodka. What gives soju its unique flavor?

Similar to Japanese sake, soju is made from rice. But unlike sake, it is distilled and often mixed with other grains such as barley or wheat. At times, sweet potatoes, tapioca, and grapes are added to the mix. A mold — nuruk, similar to koji used in sake and other alcohols — may be used in the fermentation process. However, some modern sojus are made without this mold.

During the Korean War, rice was needed as a food source and distillers turned to tapioca to make soju. By the 1990s, rice was again used to make soju, but many people still enjoy the flavors imparted by other starchy grains.

Due to its neutral taste, soju is easily infused with other flavors. Around 2015, producers started making fruit-flavored soju in an effort to appeal to Korean drinkers who were looking for a lower-alcohol, lower-calorie, yet sweet spirit. Today, you can find soju infused with lychee, pear, lime, peach, and other fruits, making it a potentially potent drink that goes down very easily.

The alcohol by volume (ABV) of soju has drastically changed over the years. During the time when it was made strictly from rice, the ABV was around 35%. Today, soju's ABV can range pretty widely from 15% to 53%. In comparison, vodka generally has an ABV of 35% to 46%. 

With such a neutral flavor, it's easy to find foods that pair well with soju. Ramen, especially when topped with soy-marinated eggs, benefits from the spirit's palate-cleansing qualities. Tteokbokki, a spicy, chewy simmered rice cake that's a popular street food, loses some of its heat when served with soju.