Soju

Korean soju is distilled from fermented rice, or optionally wheat, barley, sweet potatoes, or tapioca. It is believed that it initially appeared when Mongols introduced the distilling technique to the Koreans, sometime in the 13th century.

The first varieties were made with rice, but in 1965 Korean government introduced a ban on using rice, and many producers looked for alternative sources. Soju is a clear spirit that is usually low in alcohol and has a mild, neutral flavor, which makes it work well with a wide array of dishes.

It is usually enjoyed well-chilled, served in small traditional glasses, but Koreans also prefer to drop a shot of soju in beer. Apart from the classic type, it also comes in many fruit-flavored versions. Although it might come as a surprise, soju regularly tops the list of the best-selling drinks in the world, due to the large per capita consumption in South Korea.