The New Soju Is Expensive
Distilled, small-batch and bottled like whisky. Premium soju is growing up.
For most people, soju means the green bottle: cheap, clean and everywhere. But a growing group of producers is returning to older methods — distilling from rice and other grains, ageing, and bottling in small runs.
Why now
Interest in Korean food and culture has grown around the world, and with it curiosity about what Korea drinks beyond the everyday bottle. Restaurants and bars want a Korean spirit worth a place on a serious list.
What it tastes like
Expect more aroma, more texture and often more alcohol. Drink it neat, slightly chilled, and pay attention to the grain.
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