Soju is usually clear and colorless – it is not often aged.  Its alcohol content (ABV) can range from 16.7% to 45% – although 45% is very high for a modern soju.  (Soju manufactured in Andong generally has an ABV of 45%.)  A twenty percent alcoholic content is the most common for soju. Yobo Soju has an ABV of 23% or 46 proof.  The lower alcohol content makes the drink much milder to consume and broadens its appeal.  The classic way to produce soju is by using the single distillation method.  Most distilleries in Korea now use a chain distillation.  Finger Lakes Distilling single distills the fermented grapes to produce its new Soju.

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Soju is Korea’s most popular alcoholic beverage (a distilled beverage containing ethanol and water – some calling it “Korean Vodka”).  Most brands of soju are made in South Korea and traditionally made from rice, wheat, or barley.  Many modern Korean producers replace the rice with other starches (potatoes, sweet potatoes, or tapioca).  It is smooth and clean in taste, which makes it easy to drink in combination with various Korean dishes.  (Its equivalent in Japan would be Shochu), which is also made with similar ingredients. Yobo Soju is made with grapes – in the tradition of our Vintner’s Vodka.  Soju, in Korean, literally means “burned or distilled liquor.”   It is interesting that in the languages where vodka supposedly originated (Polish, Ukrainian, Belarusian, Lithuanian, Latvian, Finnish, and Russian) that vodka also is translated as “to burn.”

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