SOJU

Soju in Korea

History
Tools (sojugori, 소주 고리) in the middle, and various shaped hangari, 항아리) for the production of traditional soju
Tools (sojugori, 소주 고리) in the middle, and various shaped hangari, 항아리) for the production of traditional soju

Soju was first distilled around 1300 AD during the Mongolian war with Korea. The Mongols had acquired the technique of distillation Arak by the Persians [1] during their invasion of Central Asia / Middle East by 1256, then it was introduced to the Koreans and distilleries have been set up around the city of Kaesong (Hangul: 개성 ). Because in the vicinity of Kaesong, soju is known as Arak-ju (Hangul: 아락주). [2]

From 1965 to 1991 in order to alleviate shortages of rice, the Korean government banned the traditional direct distillation of soju from fermented grain. Instead, highly distilled ethanol from any source was mixed with water and aromas to create diluted soju. Although the ban was lifted now, cheap soju is still this way. The Korean government regulates the alcohol content of diluted soju less than 35%.

Several regions have once soju production from the traditional distillation of grain, which distilled soju. The soju from Andong is the most famous of all, with an ABV around 45%.

Brands

Jinro is the largest producer of soju (70 million cases sold in 2004). The most popular variety of soju is currently Chamisul (참이슬 - literally meaning "real dew"), a four-filtered by Jinro soju, but recently Cheoum Cheoreom (처음 처럼 - literally meaning "like the first time") from Doosan (두산) Is the increase their market share. However, the most popular brands vary by region. In Busan, Siwon soju (시원 소주) is the local and most popular brand. In Gyeongsangnam-do and Ulsan, the most popular is white soju (Hangul: 화이트 소주), produced by Muhak in Masan. However, once a limit of the Ulsan north to Gyeongju in Gyeongsangbuk-do, it is almost impossible to buy White soju and instead is the most popular Cham.

Etiquette

* Soju is usually drunk in the group gatherings to eat, unmixed and portioned into individual shot glasses.
* It is against the traditional custom in Korea to fill your own glass. Instead, it must be filled by another person at the table. This promotes the spirit of thoughtfulness and camaraderie.
* Schütten a drink, hold the bottle in the right hand with his left hand touched the right forearm or elbow, this peculiar arm position from the practice of detention of the sleeves of Hanbok, so that it does not touch the table or the food. When you receive a drink, and the rest glass in the left palm and hold it with your right hand, perhaps bowing his head slightly to show additional consideration.
* Koreans say, "One Shot", a challenge for your glass in a sip.
* A glass may not be refilled unless completely empty and should immediately once again empty, it is considered rude not to fill other "glass is empty, if
* Some special rules apply when drinking with someone of much higher status, namely greater age or rank.
o When drinking before the elders (people older than you), you should always move away from the older first. Drinking during the recording in front of the elderly is disrespectful.
o If an older empty soju is a shotglass (usually his / her) to you, this means that the person will fill the glass and wants you to drink. You do not have to drink it bottoms up, but you have to at least act as if you drink (sipping is okay). If you do drink the whole glass, then return the empty glass back on the senior, gave it to you. You are not to return immediately, but keep it for a long time is considered impolite.
o In Korean culture, with two hands to offer and accept the article as an act of great respect. Accordingly, if the glass is filled by a superior, we should keep the glass with both hands. Even when pouring soju for an older, holds the bottle with both hands.
* Friends of the same social status, it is not necessary to use both hands while pouring a drink or receiving, but can be done out of habit or courtesy.

Consumption

Although beer, whisky and wine have been gaining popularity in recent years, soju remains one of the most popular alcoholic drinks in Korea because of its availability and relatively low price. More than 3 billion bottles were consumed in South Korea in 2004. [3] In 2006 it was estimated that the average Korean adult (older than 20) had consumed 90 bottles of soju in the course of this year, with each bottle equivalent to seven shots. [4]

Despite tradition, soju is not always consumed unmixed form. A poktanju (lit: "bomb drink") consists of a shot glass of soju fell into a pint of draft beer (such as a boilermaker) and is fast drunk. The opposite, a shot glass of beer barrel fell into a pint soju, is poktanju suso (lit: "hydrogen bomb drink").

"Soju cocktail" is soju with fruit juice or soft drink and optional Kool-aid or bingsu syrup. Common flavors are lemon, apple, peach, yogurt, plums and grapes. Several bars, catering especially to younger people and foreigners who serve soju cocktail "soju kettles" similar to the "bucket" generally available in Thai-land, where the upper section of an empty 2-liter plastic bottle is cut off and the remaining cylindrical "boiler" filled with soju cocktail, with one or more straws.