Join the journey of soju production, where science and tradition combine in a massive brewing facility. In this state-of-the-art plant, soju is produced in high volumes, with every batch crafted ...

The post What Is Soju, and Why Is It Becoming More Popular ... fermentations and using an enzyme called ‘nuruk,’” which is made from wheat and rice and is unique to the Korean brewing ...

Once overshadowed by mainstream choices like soju and beer, traditional Korean alcohol has experienced a resurgence since the early 2020s. The market for traditional drinks in Korea grew from 62.7 ...

Lane Nieset is a writer from Miami who has lived in France for the past 10 years. From her current base in Paris, she covers a mix of lifestyle, wine, food, and fashion. Expertise: food, wine ...

Bar director John Yi’s cocktail menu is mostly soju-based, but his Nightcap cocktail mixes makgeolli and cold brew soju. Liu says to watch the dessert space for a future makgeolli cameo.

When modern soju was first introduced in 1965, it it was typically 35% alcohol by volume, but these days bottles will typically range between 12 to 20 % ABV, never exceeding 24%.

Craft distillery Minhwa Spirits will open a tasting room in Doraville in 2024 featuring Korean spirits soju and makgeolli, ... including a cold brew made with Chinese five-spice powder.