different types of soju.

diluted and distilled soju

Traditional distilled soju (jeungryusik soju) preserves the original flavor of its ingredients, while diluted soju (heesuksik soju) is mass-produced and widely consumed. The distinction between these two types became less clear when, in 2013, they were consolidated under the single term "soju" in the Liquor Tax Law due to having the same tax rate.

The difference between diluted soju and distilled soju.

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diluted soju (heesuksik soju)

Manufactured by *diluting ethanol (with 95% or higher purity) with water and adding additives

The ethanol itself is tasteless and odorless, with flavor and aroma adjusted through additives

Low alcohol content ranging from 16~20%

Examples: Chamisul, Chum-Churum, Jinro, etc.

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distilled soju (jeungryusik soju)

Produced by distilling alcohol made from fermented raw ingredients like rice,barley, or sweet potatoes

Various tastes and aromas derived from the natural flavors of raw ingredients

High alcohol content ranging from 40~60%

Examples: Hwayo, Ilpoom Jinro, Andong Soju, etc.

*Joojung (Alcohol spirit): Refers to ethanol or ethyl alcohol, a colorless, odorless, and tasteless liquid used to adjust taste and flavor. (Not to be confused with the Korean word "joojung" meaning drunken behavior)

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