Originally, soju was made through distillation.
Traditional soju is actually made by fermenting grains and then collecting the alcohol that evaporates with steam, carefully catching each droplet. This process is dramatically different from the diluted soju we know today. The mainstream soju we all know today is created by receiving 95% ethanol from production companies, then blending it with water and sweeteners.
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The Green Bottle: A Culture Crafted by soju
I became an adult right when soju sales were hitting their all-time high. The moment I turned of legal drinking age, I found myself constantly clinking glasses with friends, always expected to empty them together. It was an unspoken rule among us, and failing to do so would invite criticism. By the end of a night out, the table would be lined with empty soju bottles – stacked like trophies of our shared experience.
This wasn't just drinking to get drunk. It was about the atmosphere, about enjoying ourselves, about a ritual that seemed absolutely necessary. This was the soju of my generation, the drink that defined our social interactions.
After COVID-19, many restaurants closed down, and prolonged periods of social distancing and isolation gave rise to a strong culture of solo drinking. Moreover, as craft makgeolli and soju brands started popping up to diversify Korea's previously limited alcohol market—with the government also stepping in to support the local alcohol industry—young people began to explore and enjoy a wider range of drinks that complement different foods, instead of just drinking diluted soju to get drunk.
Yet, despite the fact that diluted soju isn't a traditional Korean drink, it has left us with countless memories and moments of joy, and remains the most representative alcohol of Korea. The green-bottled diluted soju has truly become the culture we used to enjoy.
The Gradually Dropping Alcohol Percentage of soju
When I was drinking, soju's alcohol content was 19.8%. Back in my 20s, there were occasional older folks who complained about the lowering alcohol percentage, but for us, it was still plenty to enjoy. Even now, with soju reduced to 16%, I still enjoy drinking it when meeting friends.
In fact, soju companies managed to increase sales and profits by lowering the alcohol content. What was once primarily a men's drink has transformed into a beverage that everyone can enjoy. Some argue that by adding water to the ethanol, the companies are simply increasing volume to maximise their profits—and they're not entirely wrong from a business perspective.
Of course, from a company's standpoint, generating more revenue is the primary goal. However, I know firsthand how challenging it is to maintain the taste of soju while reducing its alcohol content.
How Did This Green Bottle Become the People's Drink of Korea?
As industrialisation and urbanisation took hold, people began leaving their hometowns and flocking to Seoul. Following this period, South Korea experienced remarkably rapid economic growth with the green-bottled diluted soju at the same time. The affordable drink that anyone could enjoy after a long day's work was soju.
After clocking out, people would share stories of their day over soju, using the drink to wash away the day's stress and fatigue. It wouldn't be an exaggeration to say that South Korea and soju grew together during this transformative era.
While soju brands vary by region, they're remarkably similar, with only subtle differences emerging from their unique blending processes. To anyone reading this who might travel to Korea, I recommend trying soju from different regions. And please, let it not be a fruit-flavored version! It might taste harsh at first, but if you learn the culture of drinking soju, I'm confident you'll discover the incredible charm of Korean alcohol.
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