சோஜு கொரிய சாராயம் விமர்சனம் தமிழில் | Soju Korean சாராயம் Review in Tamil

SOJU is a Korean Drink.
Soju (/ˈsoʊdʒuː/; Hangul: 소주; Hanja: 燒酒) is a clear and colorless distilled alcoholic beverage popular in the Korean Peninsula. It is usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% has become more popular.
Traditionally, most brands of soju are produced in the Andong region, but soju made from other regions or countries also exists. While soju was traditionally made from the grain of rice, South Korean ethanol producers replace rice with other starch, such as cassava due to significantly lower capital costs. Soju often appear similar to several other East Asian liquors while differing on alcohol contents.
The origin of soju dates back to the 13th century Goryeo, when the Levantine distilling technique was introduced to the Korean Peninsula during the Mongol invasions of Korea (1231-1259), by the Yuan Mongols who had acquired the technique of distilling arak from the Persians during their invasions of the Levant, Anatolia, and Persia. The distilleries were set up around the city of Gaegyeong, the then capital (current Kaesong). In the surrounding areas of Kaesong, soju is still called arak-ju (아락주). Andong soju, the direct root of modern South Korean soju varieties, started as the home-brewed liquor developed in the city of Andong, where the Yuan Mongols' logistics base was located during this era.
Soju is traditionally made by distilling alcohol from fermented grains. The rice wine for distilled soju is usually fermented for about 15 days, and the distillation process involves boiling the filtered, mature rice wine in a sot (cauldron) topped with soju gori (two-storied distilling appliance with a pipe). In the 1920s, over 3,200 soju breweries existed throughout the Korean Peninsula.
Soju referred to a distilled beverage with 35% ABV until 1965, when diluted soju with 30% ABV appeared with South Korean government's prohibition of the traditional distillation of soju from rice, in order to alleviate rice shortages. Instead, soju was created using highly distilled ethanol (95% ABV) from sweet potatoes and tapioca, which was mixed with flavorings, sweeteners, and water. The end products are marketed under a variety of soju brand names. A single supplier (Korea Ethanol Supplies Company) sells ethanol to all soju producers in South Korea. Until the late 1980s, saccharin was the most popular sweetener used by the industry, but it has since been replaced by stevioside.
Although the prohibition was lifted in 1999, cheap soju continues to be made this way. Diluted soju has showed a trend towards lower alcohol content. The ABV of 30% fell to 25% by 1973, and 23% by 1998. Currently, soju with less than 17% ABV are widely available. In 2017, a typical 375-milliliter (13.2 imp fl oz; 12.7 U.S. fl oz) bottle of diluted soju retails at ₩1,700 (approximately $1.69) in supermarkets and convenience stores, and for ₩4,000-5,000 (approximately $3.99-4.98) in restaurants.
Several regions have resumed distilling soju from grains since 1999. Traditional hand-crafted Andong soju has about 45% ABV. Hwayo (화요) is a brand with five different mixes constituting an ABV range from 17% to 53%.
In 2019, Jinro soju was the largest selling branded spirit in the world. Fruit sojus have been produced since 2015.
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