1. Korean soju is a clear liquor with low alcohol content and almost no spices, which is completely different from traditional Chinese soju. Korean soju is characterized by a refreshing, crisp mouthfeel with little irritation, a characteristic that makes it suitable for pairing with raw foods such as barbecue and seafood. Most anyone who has had Korean soju is very uncomfortable the first time around and therefore gives up trying it again.

2. It is believed that our folklore has long followed the tradition of calling steamed wine soju, and the wine brewed in soju is called soju. Shochu also refers to a variety of transparent colorless distilled spirits, generally also known as white wine, around the white dry, old white dry, shochu wine, shochu wine, shochu wine, steaming wine, dew wine, wine dew, dew drops of wine and other aliases. In the past, shochu was brewed by distillation, with low brewing degree, low yield, small workshop production, backward technology and unstable quality.

3, Korean soju is different: almost all Korean soju is 360ml round green bottle (only small brook Wan soju 375ml), which is also a common image of soju in the Korean drama. The alcohol content of Korean soju is almost always around 20 degrees, which is slightly higher than that of southern Chinese yellow wine.