Soju is a clear, distilled alcohol that is traditionally made from fermented grains such as rice, wheat, or barley. However, modern production methods have expanded to include other ingredients like sweet potatoes, tapioca, and even fruits like Korean plums, grapes, or pine needles. 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) . While most brands of soju are produced in the Andong region, soju made from other regions or countries also exists. Soju often appears similar to several other East Asian liquors while differing on alcohol contents. The sweet spot for soju’s ABV (alcohol by volume) is 20 to 25%, about half of vodka’s, but you can find excellent ones as low as 17% and as high as 45% . Soju is usually drunk out of small glasses and imbibers dont traditionally serve themselves.