🥃 Andong soju

Andong soju is a traditional distilled grain spirit from the city of Andong in the Korean province of North Gyeongsang. According to the Encyclopedia of Korean Culture, it is made by distilling a fermented rice wine (cheongju): steamed non-glutinous or glutinous rice is mixed with nuruk (fermentation starter), malt (yeotgireum) and water, fermented in a jar for two to three days and then distilled in a sojutgori, a traditional still. It is a pure-grain spirit of about 45% ABV.

History. The encyclopedia records that the Andong brewing company founded in 1915 sold soju under the Jebiwon brand, and outsiders began to call it Andong soju. After the 1962 revision of the Liquor Tax Law banned pure-grain spirits, Andong soju was close to disappearing. It became established again as a traditional Korean drink when production of folk liquors resumed in the 1990s.

Heritage. Andong soju was designated an intangible cultural heritage of North Gyeongsang province in 1987. Cho Ok-hwa was named holder of the traditional making method in 2000. Park Jae-seo, designated a Korean food master in 1995, passes on a version that combines tradition and modern practice.

Why this matters to you. The name «Andong soju» on a bottle points to the city and the method, but strength differs between products, so check the figure on the label. WHO reminds us: there is no safe amount of alcohol.