Green bottled Soju is almost like a staple in every drinking party in Korea. As someone who hates Soju — it smells like medical alcohol! — I always ask myself, ‘Am I the only one who hates Soju?’ With increasing demand from people like me for alternative options, alcohol market in Korea is becoming more varied.
The traditional soju, as opposed to industrial soju, is gaining popularity quickly. As a matter of fact, Soju had a long history. Its history traces back as far as Goryeo Kingdom in the 13th-century when it was made from fermented grains, including rice. Traditional Soju follows this historical distilling method, which varies from regions to regions making unique scents and tastes.
For instance, Leegangju from Jeonju is an aromatic and soothing Soju which is aged with pear, ginger, turmeric, cinnamon, and honey in earthenware jars for at least a year. Hansan sogokju is known as the “sit-down drink” because it entices people to desire one sip after another due to its floral fragrance and sweetness.
Since it is not sold in many places, I would suggest purchasing them online. I also recommend visiting bars or restaurants such as Sanwolluim1992 which sells 174 types of traditional liquor.
