This means it is much more powerful.” You don’t have to shoot it (but you can) “Whereas Sake is brewed like a beer, Soju is distilled like vodka. “Do not let the low proof fool you Soju is not the Korean version of sake,” says Sondre Kasin, the cocktail creator at New York’s Michelin-starred Korean steakhouse Cote and its forthcoming underground lounge, Undercote. While soju has less alcohol in it than most liquors, it’s still potent. “The second is a more quality, hand-crafted soju that is often made in smaller batches and has a much higher ABV.” “First is the iconic lower ABV soju (between 17 - 23%) that can be found at every restaurant, supermarket, and corner store.” This is sth sort of stuff you drink at any occasion. ![]() “There are really two different categories of soju,” says Seoul-based Julia Mellor, the CEO and co-founder of the Korean traditional alcohol educational organization, The Sool Company. If you’re not already shooting or sipping soju, now’s the time to join the world and start, whether you go for the fruity and floral or bone dry. To better understand the spirit, we talked to Yoon and other soju experts to catch us up on the basics. As the soju market continues to flourish, artisanal options are increasingly available from Korea, Brooklyn, and beyond. Soju’s magic that way, a no-brainer to stock in your fridge at home. Both have their own strengths that appeal to different preferences, and both stand up to Han’s delicate and hearty creations. “One is more fruity and floral, the other is more dry,” the server explains of Dae Jang Bu and Hwayo. There are just two soju options to choose from on the menu at Hwaban, a date-night-able new restaurant in New York where chef and owner Mihyun Han serves traditional and contemporary Korean cuisine. Think of it as your new dinner party go-to. That lower ABV means it’s not going to blow out your palate (or your wits), making soju a solid pick to pair with food. Soju is usually about 18-25% ABV compared to vodka’s 40%, or the 25-45% of shōchū, the similarly named Japanese grain spirit. “Basically, it is made from any grains, like vodka: traditionally rice, but you can make it with wheat, barley, rye, sweet potato.” It’s less potent than the Russian stuff, too. ![]() “Soju is the top-selling liquor in the world,” says Taeeun Yoon, bar supervisor of Charles H. ![]() It’s smooth and easy to drink, a team player in cocktails that’s a thousand times less basic than vodka. There’s a lot to love about soju, the Korean spirit that dunks on the rest of its competition (in 2016 alone, Jinro sold 75.91 million 9-liter cases of its green bottle soju, making it the most-sold spirit on the planet).
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