About Korean Soju 20, About Korean Soju

A traditional Korean sake. It is refined by bamboo charcoal filtration to remove more harmful ingredients, and has been loved by people in Korea for many years. Clear and transparent, no suspended matter, no precipitation turbidity, sweet and refreshing.

With a history of 80 years, Jinro's position in the Korean soju industry is comparable to that of Moutai in China, and this soju with an alcohol content of 22 degrees occupies 54% of the Korean soju market, with an average annual operating profit of 100 billion won. The identity of Jinro Masamune is believed to have originated in the Yuan Dynasty of China, and it is generally believed that it was introduced to the Korean Peninsula in the late Goryeo period in 1300 AD. The original meaning of "shochu" refers to the wine that the grain has been distilled three times and is like receiving dew, so it is also called "dew wine".

Sichu has long been classified as a luxury liquor in Korean history, and it is forbidden by the people. Since its first export to Vietnam in 1968, Jinro has been sold to more than 80 countries, and has been ranked No. 1 in the Japanese shochu market for four consecutive years. With its excellent reputation and quality assurance, Jinro Shochu has been widely favored by people around the world and has been selected as the world's largest selling liquor in the world distilled spirits by the liquor magazine Drink International for three consecutive years.

Korean soju is available in the following sizes: 500ml 700ml 1000ml ceramic bottle 40 proof; 300ml 375ml glass bottle 25 degrees and 23 degrees.

Try Korean --- Jinro, maybe that's what you're looking for.

Korean soju has a degree between 18 and 22 proof. The main ingredients of Korean soju are water, cassava, and brown rice, which is a distilled spirit, but Korean soju has a low alcohol content, and it tastes like a fruity liquor with a low Chinese strength. Korean soju is an alcoholic beverage made from rice, often served with wheat, barley or sweet potatoes.

Korean soju is transparent in color and generally has an alcohol content that ranges from 18 to 22 proof.

The difference between the taste of soju and liquor.

In China, people drink baijiu and pay attention to the taste and aroma, so baijiu can be divided into many kinds from the fragrance type alone: sauce flavor type, strong fragrance type, light fragrance type, etc., so it is logical that in the process of making liquor, there will be more spices.

Korean soju does not have such a strong aroma, if you don't come close, you won't smell the smell of soju, but this is not to say that there are no added spices in soju, compared to baijiu, soju contains much less spices than baijiu.

Korean soju can be drunk lukewarm, be careful not to be higher than 60 degrees, generally speaking, about 30 degrees is fine.

Korean soju can be drunk lukewarm, and soju can generally be drunk lukewarm for a better taste.

It can indeed be drunk lukewarm. Korean soju is also very special, and those who love alcohol, should not miss Korean soju.

Korean soju is indeed very famous, and Korean soju can be drunk lukewarm.

Yes, because it tastes better this way, and at the same time, it will be more enjoyable, and it will be more perfect.

The degree of Korean soju is in between.

1. The degree of Korean soju is in between.

2. Extended information: Korean soju is characterized by its simple and fresh entrance, refreshing taste, and very little irritability of stinging hail, which is suitable for barbecue and seafood raw food. The vast majority of people who have drunk Korean soju are so uncomfortable for the first time that they give up trying again.

The alcohol content of Korean soju is almost all around 20°C, which is slightly higher than that of rice wine in southern China. Why is there no liquor with this degree in China? Because for the liquor brewing process, when the alcohol content is generally below 30%, flocculent will appear, which will affect the clarity of the liquor.