Soju Explained: Korea’s Most Popular Spirit

Soju is traditionally distilled from rice, though modern mass-market versions are often made from a mix of starches like wheat, barley, sweet potato, or tapioca, diluted down to a much lower ABV (typically 13-20%) than most Western clear spirits.

Premium, traditional soju is distilled in a pot still from rice alone and closely resembles a lighter, more delicate cousin of vodka or shochu, often aged in traditional earthenware onggi vessels that allow gentle air exchange, softening the spirit’s texture over months or years.

Mass-market soju, by contrast, is typically produced via continuous column distillation to a very high proof, then heavily diluted and lightly sweetened with ingredients like aspartame or stevia, resulting in the smooth, faintly sweet, low-ABV profile most people associate with the category today.

Because of its low alcohol content and mild flavour, soju is traditionally drunk in shot-sized pours shared over a meal in Korean dining culture, rather than sipped slowly — a social ritual that’s a large part of why it remains one of the most consumed spirits on earth despite limited recognition outside Korea and its diaspora.