Korean Soju Guide: Traditional vs Commercial, How to Drink

Soju (소주) is Korea's national spirit and the most consumed liquor in the world by volume. But here's what most people outside Korea don't realize: the soju in those iconic green bottles at Korean BBQ restaurants is a completely different product from traditional Korean soju.

Traditional soju (전통 소주) is a craft distilled spirit made from rice, nuruk, and water — then distilled in a pot still, often aged for months or years. It typically ranges from 25% to 45% ABV and carries complex, nuanced flavors. Think of it as Korea's answer to Japanese shochu or artisanal whiskey.

Commercial soju (희석식 소주), on the other hand, is an industrial product made by diluting ethanol derived from tapioca or sweet potatoes with water, then adding sweeteners and flavorings. It usually sits at 16-20% ABV. This is what most people worldwide know as "soju."

Korean Sool catalogs 248 traditional soju varieties — every one of them a world apart from the commercial bottles.

Soju's story begins in the 13th century, when Mongol invaders brought distillation technology to the Korean Peninsula. The Mongols had learned distillation from the Persians (who called it "arak"), and Korean brewers quickly adapted the technique to distill their existing rice wines.

The city of Andong in Gyeongsang Province became one of the earliest and most famous soju-producing regions — Andong Soju remains a prized traditional brand today. For centuries, each region developed its own distinctive soju style based on local ingredients and techniques.

Everything changed in 1965, when the Korean government banned the use of rice for alcohol production to preserve grain supplies. Distillers were forced to use cheap alternatives like sweet potatoes and tapioca starch, and the diluted soju that dominates today was born out of necessity, not tradition. The ban was lifted in 1999, but by then the commercial product had become culturally entrenched.

The good news: since the early 2000s, traditional soju has been experiencing a renaissance. Small distillers across Korea are reviving centuries-old recipes, and consumer interest in craft spirits is growing rapidly.

Understanding the differences helps you appreciate what traditional soju really is:

	Traditional Soju	Commercial Soju
Base	Rice, nuruk, water	Diluted ethanol (tapioca/sweet potato)
Production	Brewed then distilled (pot still)	Industrial ethanol + water + additives
ABV	25-45%	16-20%
Flavor	Complex, grain-forward, aromatic	Clean, neutral, slightly sweet
Price	₩15,000-₩100,000+	₩1,500-₩5,000
Aging	Often aged months to years	No aging

If you've only ever had commercial soju, trying a quality traditional soju for the first time is a revelation. The depth and complexity are incomparable.

Traditional soju deserves more respect than shooting it from a shot glass. Here's how to get the most from it:

• Temperature — Room temperature or slightly chilled (15-18°C). Too cold mutes the complex aromas. Some aged sojus actually benefit from being slightly warmed.
• Glassware — Small ceramic cups (잔, jan) are traditional. A tulip-shaped glass works well too, concentrating the aromas. Avoid large glasses — soju is meant to be sipped in small portions.
• Pace — Sip slowly. Traditional soju at 40%+ is a sipping spirit, not a shooter. Let it coat your palate and notice how the flavor evolves.
• Water — It's perfectly acceptable to add a splash of water to high-proof soju. This can open up hidden flavors, similar to adding water to whisky.

For commercial soju, the drinking culture is different — shots, mixed drinks, and soju bombs (somaek, 소맥 = soju + beer) are all common and perfectly fine.

Traditional soju's clean, intense character pairs beautifully with bold Korean flavors:

• Galbi (갈비) — Grilled short ribs. The smoky, caramelized meat meets soju's clean burn. Perhaps the most satisfying Korean BBQ pairing.
• Bossam (보쌈) — Steamed pork belly wrapped in cabbage with fermented shrimp paste. The richness of the pork demands soju's palate-cleansing power.
• Hoe (회) — Raw fish (Korean-style sashimi). The clean spirit enhances the delicate fish flavors without overwhelming them.
• Jokbal (족발) — Braised pig's feet. The collagen-rich, savory meat paired with soju is a late-night Seoul classic.
• Samgyeopsal (삼겹살) — Grilled pork belly. The fatty meat and sharp soju are a match made in Korean dining heaven.

If you're ready to explore traditional soju, here are some widely respected names:

• Andong Soju (안동소주) — The most historically significant. Made in Andong since the Goryeo Dynasty. Rich, slightly sweet, with a long finish.
• Hwayo (화요) — Modern premium soju available in multiple proof levels (17%, 25%, 41%, 53%). Accessible entry point for newcomers.
• Munbaeju (문배주) — Intangible Cultural Heritage No. 86-1. A wheat and millet soju with a distinctive pear-like aroma (despite containing no pears).
• Leegangju (이강주) — A soju infused with pear, ginger, turmeric, and cinnamon. Complex and warming.

Browse all 248 traditional soju varieties in our database.