Soju
Soju
Soju (/ˈsoʊdʒuː/; from Korean: 소주; 燒酒) is a clear, colorless distilled beverage of Korean origin. It is usually consumed neat, and its alcohol content varies from about 16.8% to 53% alcohol by volume (ABV). Most brands of soju are made in South Korea.
Etymology
The word "soju" means "burned liquor", with the first syllable, "so" (燒), meaning "burn" or "distill", and the second syllable, "ju" (酒), meaning "liquor" or "alcohol".
History
Soju was first known to have been distilled around the 13th century, during the Mongol invasions of Korea. The Mongols had acquired the technique of distilling Arak from the Persians during their invasion of Central Asia and the Middle East around 1256, and it spread to the Koreans and Japanese.
Production
Soju is traditionally made by distilling alcohol from fermented grain. Modern soju manufacturers often replace rice with other starches such as potatoes, wheat, or tapioca.
Consumption
Soju is traditionally consumed straight with food, but also mixed into cocktails and other alcoholic beverages. It is a popular drink in South Korea and is often consumed in group settings.
Health effects
Like all alcoholic beverages, soju can have both positive and negative health effects. Moderate consumption can have cardiovascular benefits, while excessive consumption can lead to alcoholism, liver disease, and other health problems.
Related terms
- Makgeolli: a Korean alcoholic beverage made from rice or wheat mixed with nuruk, a Korean fermentation starter.
- Baijiu: a Chinese alcoholic beverage made from grain.
- Sake: a Japanese rice wine.
External links
- Medical encyclopedia article on Soju
- Wikipedia's article - Soju
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski