Soju is a Korean beverage similar to vodka in that it is distilled. Soju, unlike vodka, is slightly sweeter because of sugar that is added during production. Traditionally, Soju was made mostly from rice although recently producers of Soju have been using other ingredients such as potatoes, wheat, barley, or tapioca. This drink is clear like water and usually consumed neat with an alcohol level that ranges from 18% to 45% by volume. The word “Soju” is an interpretation from the Chinese word pinyin, shaojiu which translates to mean burned liquor. The Japanese have a similar word “shochu,” which is their version of Soju. The history of Soju dates back to the 13th century from the Mongols who invaded Korea and brought their distilling techniques to Korea. From 1965 until 1999, Korea had major rice shortages and prohibited the production of Soju which is when they substituted ethanol from sweet potatoes to create Soju. This process is actually cheaper and some producers continue to produce Soju in this method. The alcohol levels in Soju have been decreasing which is making the drink become easy to consume and more popular. One of the larger manufacturers of Soju is Jinro.
There is actually a tradition associated with this drink which is usually consumed in groups. The tradition includes having someone fill your glass for you, using two hands to offer and accept as an act of respect, as well as bowing your head. Drinking Soju in front of elders while directly facing them is a sign of disrespect, so they must turn their heads to consume their Soju.