Andong Jinmaek Soju 200mL
Ships from San Diego, California
Andong Jinmaek Soju is a popular brand of traditional Korean rice wine soju. It is known for its smooth and clean taste, making it a favorite among soju enthusiasts. The 200ml bottle size is convenient for casual drinking or on-the-go enjoyment. Enjoy Andong Jinmaek Soju chilled or mixed with your favorite flavors for a refreshing drink experience.
Jinmaek Soju Story
Soju is a clear, distilled spirit that has been known to be made mainly from rice. Soju has been produced in Korean peninsula since at least the 14th century, and it became more widely available during the Joseon Dynasty (1392-1910). During the early 20th century, soju production became more industrialized, and the modern form of soju that is popular today was developed.
Andong soju is made from rice, and it is distilled using traditional methods. It is known for its strong character, which comes from the use of nuruk, a type of Korean fermentation starter that is made from rice or barley. Andong Soju also has cultural significance in Korea. It has been recognized as an important cultural asset by the South Korean government, and it is produced by a number of small, family-owned distilleries in the Andong area.
“Jinmaek (眞麥)” is what wheat was called. Thus, “Jinmaek soju” is translated as Wheat soju.
WHAT IS SOJU?
Soju is a clear, distilled liquor that originated in Korea. Made primarily from rice, barley, wheat, or sweet potatoes, soju typically has a smooth taste with a slightly sweet flavor profile. It's often enjoyed neat or mixed with various fruit juices or other beverages. As one of the most popular alcoholic beverages in Korea, soju holds a significant cultural significance and is commonly consumed during social gatherings and celebrations.
It is commonly mistaken for sake, a traditional Japanese rice wine, which undergoes a fermentation process similar to beer. Sake has a lower alcohol content than soju, typically between 12% to 20% ABV, and is served chilled, at room temperature, or gently warmed.
Soju is also different than shochu, which hails from Japan and is crafted from various base ingredients such as barley, sweet potatoes, rice, or buckwheat. Unlike soju, shochu can be distilled only once and is typically fermented with koji mold before being distilled. This process results in a spirit with a diverse range of flavors, from earthy and savory to floral and fruity. Shochu can be enjoyed neat, on the rocks, or mixed with water, soda, or fruit juices.
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