How is Soju Made
You know what soju is, but do you know how it’s made?
WHAT IS SOJU
Soju is the #1 spirit in the WORLD! Produced in Korea, it’s over 700 years old and dates back to the Mongol invasion. While early versions were primarily made from rice, modern-day soju uses a range of ingredients and techniques.
Over time, soju has become the most popular spirit in the world and still holds that title. Talk about a flex.
Despite the centuries that soju has been around, Soonhari has continued to innovate and develop our distillation process to make The Original Flavored Soju that much better.
HOW IS SOONHARI SOJU MADE?
Soonhari Soju uses an intentional four-step process to create The Original Flavored Soju. Here’s how the magic is made:
INGREDIENTS
It all starts with the foundation. Rice, tapioca, barley, and wheat are used as raw ingredients for soju, each contributing to its signature smooth, balanced profile. These grains and starches are carefully selected to create a clean base that sets the vibe for everything that follows.
FERMENTATION
Once combined, the raw ingredients are fermented to unlock their natural sugars. During this process, yeast works its magic, turning sugars into alcohol and developing the subtle flavors that begin to define the spirit. This step is where soju starts to take shape.
DISTILLATION
The fermented mixture is then distilled to refine and concentrate the alcohol. This process removes impurities while enhancing the purity and clarity of the liquid, resulting in a smooth, clean spirit that’s ready for its final transformation.
DILUTION
After distillation, the alcohol is diluted with activated carbon-filtered water to achieve the desired proof and smoothness. From there, natural and artificial flavorings are added to create the final taste profile—whether that’s classic and clean or bold and fruit-forward, like Soonhari’s signature flavors.
WHAT’S THE PROCESS FOR MAKING SOJU?
Traditionally, soju is made using a centuries-old method centered around rice, water, and a natural fermentation starter called nuruk, which contains wild yeast and enzymes that break down the starches into sugars. This mixture then ferments, which allows the sugars to convert into alcohol while developing subtle, complex flavors.
The liquid is then distilled to produce a higher-proof spirit for a richer, full-bodied soju. It may be diluted slightly with water to reach the desired strength, but traditional soju is typically less processed and more robust in character.
HOW DOES SOONHARI’S PROCESS DIFFER FROM A “TRADITIONAL” PROCESS?
Soonhari’s process is a beautiful blend of old and new. Designed to scale and for ingredient flexibility, Soonhari uses a combination of controlled fermentation and refinement techniques to achieve the best flavor profile possible.
Whether it’s a centuries-old tradition or modern innovation, the process behind soju shapes every sip. But if you want something smooth, flavorful, and easy to enjoy however you like, the choice is pretty clear.
Skip the guesswork and reach for Soonhari, The Original Flavored Soju.
