Korean Wines & Spirits: Drinks That Warm the Soul (Korea Essentials Book 18) by Robert Koehler
Author:Robert Koehler
Language: eng
Format: azw3
Publisher: Seoul Selection
Published: 2016-01-07T00:00:00+00:00
WELL-KNOWN VARIETIES OF SOJU
Andong Soju
The soju from Andong, Gyeongsangbuk-do, is a distilled liquor produced from fermented nuruk, steamed rice and water. It is said that Kublai Khan, grandson of Genghis Khan, created this liquor during his stay in Andong, while preparing to invade Japan. Andong was known for its good water, which no doubt contributed to the widely renowned quality of its soju. Soju was a very valuable commodity in olden times, and records show that it was used for medicinal purposes as well. Even today in the Andong area, it is used to treat injuries and various digestive problems, as well as to improve oneâs appetite.
Andong soju has a high alcohol content of 45 percent, and is aged in a storage tank for more than 100 days after fermenting for 20 days. Despite its potency, it is known for its smooth taste and rich flavor. The traditional maturation method was to store the distilled liquor for 100 days in a jar placed in an underground cave, where the temperature was below 15 degrees Celsius. During this time, the jar would periodically be opened and the froth skimmed off the top of the brew with a soft cloth or a sieve.
In the Andong area, almost every household used to make soju, to serve guests and for funerals and weddings, but this practice was all but stopped during the Japanese colonial period. Only recently has soju worthy of its old reputation begun to be produced again using scientific methods of brewing, distillation and temperature control.
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