Soju is an alcoholic beverage with origins in Korea. The main ingredient is rice, almost always in combination with others such as wheat, barley or sweet potatoes. Soju is clear-colored and typically varies in alcohol content from about 40 to about 90 proof. It was first known to have been distilled around 1300 A.D.

The Japanese version of soju is shochu. Soju is sometimes mistakingly referred to as rice wine, a term normally used for cheongju, the Korean equivalent of sake.

In 1965, the Korean government in order to alleviate rice shortages, prohibited the production of distilled soju. Since then, soju is made primarily through dilution by mixing pure ethanol with water and flavoring. Vast majority of inexpensive soju today is produced in this manner. The Korean government regulates the alcohol content of diluted soju to less than 35%.

Because of its ready availability and its low price relative to other alcoholic beverages, Soju has become quite the most frequently drunk alcohol in Korea, although other drinks such as beer, whiskey, and wine have been gaining popularity in recent years.

Along with the mass-produced brands, which are generally avilable anywhere in Korea, there are several regions which are famous for making soju in a more traditional way, with the soju made in Andong being the most famous.

See also

• List of Korea-related topics
• Jinro Soju's English-language web page