SOJU

OUTLINE

• What is Soju?
• History of Soju
• Production methods
• Soju categories

OUTLINE

• Future of Soju
• Anju: food for alcohol
• Korean Drinking Etiquette

Soju is an clear distilled liquor that is made from rice, wheat, barley or sweet potatoes. It literally means "burned liquor".

A.K.A

• 소주 = 燒酒 = burned liquor
• 노조 / 이실 = 露酒 = dew liquor

INGREDIENTS LIST

• Sticky rice (chapssal)
• Wild yeast (nuruk)
• Water (mul)
• Optional : fruits, herbs, sweeteners, flavourings
• Potatoes, sweet potatoes, tapioca, barley, etc

HISTORY OF SOJU

• 13th Century, Goryeo Dynasty
• Mongol introduced "Arak's Distillation Method" of Middle Eastern origins
• Andong: first soju production

HISTORY OF SOJU

• 1910, Korean rice was siphoned to feed Japanese Army
• Low rice supply drove production to alternative starches

HISTORY OF SOJU

• 1965, rice shortage in Korea
• Govt Ban on distillation of alcohol using rice
• Alternative: sweet potatoes

HISTORY OF SOJU

• Govt Ban was lifted in late 1990s
• Many soju producers still use alternative starches

MODERN SOJU PRODUCTION

• Purchase or make ethanol from alternative starches
• Dilute the ethanol
• Add sweeteners / flavourings
• Bottling and distribution

TRADITIONAL SOJU PRODUCTION

• Pulverized wheat based fermentation enzymes (nuruk)is mixed with water until consistency attained
• Wheat and water mixture is put into mold and pounded into a thick disk
• Cake-like wheat mixture is left to dry, age and ferment
• After 3 weeks, wheat mixture has turn hard and then pulverized in mortar
• Large batch of steamed rice cool to right temperature, mixed with pulverized wheat mixture and water

Untitled Slide

• Large batch of steamed rice cool to right temperature, mixed with pulverized wheat mixture and water
• Fermentation takes place over 12-15 days in vats
• Distillation happens in the Sojugori which the gaps are sealed with flour to prevent vapor from escaping
• Soju makers have the choice of steeping other ingredients before maturation
• Finally, filtering bottling and distribution

SOJU CATEGORIES

• Low-end Soju
• Mid-range Soju
• Premium/ Speciality Soju

LOW-END SOJU

• Gasoline harshness
• Rough
• Little depth in flavors

MID-RANGE SOJU

• Clean mild taste
• Rounded with sweeteners and flavourings
• Comparable to Vodka (lesser ABV), sweeter

PREMIUM/SPECIALITY SOJU

• Traditional method
• Higher ABV
• Smooth Palate
• Distinctive flavours and frangances

ANJU

FOOD PAIRING PRINCIPLES

• Regional Pairing
• Alcohol as solvent
• Sweetness mask chilli burn

FOOD PAIRING PRICIPLES

• Anju's Acidity
• Soju is 'neutral', no clash
• High fat/carbohydrates content
• Alcohol improves food safety

FUTURE TRENDS

WHAT'S NEXT FOR SOJU

• Fruit flavoured soju
• Lowered ABV
• Soju as base liquor
• Top choice of alcohol
• Increased consumption of Premium/Speciality Soju

DRINKING ETIQUETTE

• Communal drink
• Served cold, poured into shot glasses
• The opening ritual
• So-maek

DRINKING ETIQUETTE

• Elder member to pour first drink
• First round must be shots
• Subsequent drinks can be sipped
• Never pour your own drinks
• Never drink from the bottle

TIME FOR FOOD AND DRINKS!

THANK YOU