Soju 

Soju can be semi-accurately described as Korea’s answer to vodka—it’s a clear distilled alcohol traditionally made from fermented rice. However, after the Korean War and due to rice shortages, modern soju is often made from other grains or starches like barley, wheat, sweet potatoes, or even tapioca, making it more accessible.

Soju is unique in its wide range of alcohol content, which can vary from over 50% ABV in traditional versions to as low as 16-20% in modern, lower-proof varieties that have gained popularity recently. Traditionally, soju is consumed straight, often neat, but soju cocktails have become more common in recent years. Though soju is sometimes compared to Japanese sake because both are rice-based, they are quite different. Sake is brewed like beer, while soju is distilled after fermentation, resulting in a much stronger alcohol. 

Korean drinking culture comes with its own customs, particularly around soju. The youngest or lowest-status person at the table is expected to pour drinks for others, and it’s considered impolite to pour your own glass—someone else should always refill it for you.

You can find soju at Uwajimaya’s Washington stores alongside our other alcoholic beverages in the Sake, Beer & Wine department.