Extra! Korea

April 13, 2010

13% of soju’s alcohol comes from rice. And the rest … ?

Filed under: drinking — extrakorea @ 12:43 pm

Currently, 13% of soju‘s alcohol comes from rice. There are plans to raise that to 33% this year.

OK, so where does the other 87% (soon to be 67%) of soju’s alcohol come from? Nobody seems to know for sure. And that, friends, is why I don’t drink soju. That, and the fact that it smells like a hospital’s rubbing alcohol.

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2 Comments »

  1. I believe the rest comes from ‘vegetable matter’ – sweet potato, mainly. This dubious provenance is the reason why Korean-style W1,000 a bottle soju is not legal in many countries.

    Comment by Stevie B — April 13, 2010 @ 1:38 pm

  2. The common soju, I have gathered, is diluted PGA, usually from tapioca and sweet potatoes. Flavorings are then added. Now Andong soju is a different story. We use common soju in the house as an industrial cleaner. It’s funny how a spray nozzle fits perfectly on a bottle.

    Comment by ZenKimchi — April 14, 2010 @ 3:11 am


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