Question 1: I would like to know what flavor of Korean Soju is equivalent to Chinese wine? I'm a girl, and I drink very little liquor or beer,

but I've followed my Korean boss around and drank a lot of Korean liquor,

so I'll give you my own opinion.

I don't know what Korean soju tastes like in China,

but I don't know what it is.

I don't know what Korean soju is like in China,

but I do know that Korean soju is very low in alcohol content,

it doesn't have the spiciness of Chinese baijiu,

and it doesn't have any aftertaste,

and it's really like baijiu with water,

unlike Chinese grain wine,

but I don't know if I'd like to drink it in China,

and I don't know if I'm going to drink it in China.

It really feels like white wine in water,

not like our Chinese grain wine,

it doesn't feel right.

But it is very suitable for women to drink,

First, the degree is not high, not easy to get drunk,

Secondly, it is the meaning of the imported wine ~ ~ ~ ~

Oh ~ ~ ~ ~ but the Korean people used to bring Chinese wine back to their own country,

That is a high-level gift ．．．．

Question 2: How do you drink Korean shochu? Mixed with beer taste okay, that wine is very difficult to drink, are alcohol blended, of course, is edible alcohol, my university in Korea, my professor told me. Said most of the Korean wine is blended, because the food have to rely on imports, how can there be excess brewing ...... This may be the reason why most of the Korean wine is not good

Question 3: Korean soju drink a bottle of flavor after the big? Korean soju, Zhenlu is the first brand, but we are used to drinking highly alcoholic beverages in the country, may not be accustomed to. In fact, there is no flavor, to put it mildly and plain water is almost the same, and more than white wine, but his point is that the degree is low, not easy to get drunk, with the Korean barbecue drink, good. In addition, the Korean sake Qinghe drink good, Taobao is sold on the major shopping malls will also have.

Satisfaction please adopt

Question 4: What is Korean wine made of ah? Why does it have such a strong alcohol flavor? South Korea because in 1965 to alleviate the food crisis *** ban on grain brewing, and limit the degree of not more than 35 degrees, soju main manufacturing method for the dilution of alcohol with water and add spices, most of the low alcohol degrees 19 degrees -20 degrees, the lowest 16.5 degrees. Until 2000, the ban was lifted, but the grain brewed soju is not much, and very expensive, the market is still alcohol soju main.

The taste is very bad, a taste of alcohol, used to drinking domestic liquor generally can not accept. A bottle capacity of 350 ml or so, Koreans like to use 50 ml wine glass, a cup of down to basically no feeling, if you often drink domestic liquor, a bottle of estimates are not with the dizzy.

Question 5: What kinds of Korean soju? Traditional Folk Wine

Among the traditional Korean folk wines, rice wine (Maguro) and sake are the most popular. Rice wine has a long history and is made by fermenting glutinous rice and rice after steaming and drying them and mixing them with water. Sake is brewed in a similar way. After fermentation, the top layer of sake is removed and called sake. There are also shochu and fruit wines. Shochu, which is exported to 70 countries and regions including Japan, is particularly famous.

Mentaiko Pear Wine

The main ingredients are millet and sorghum. It has a strong aroma and a refreshing taste that is strong but not too strong, with a unique flavor. It is a courtesy wine for the North-South summit talks, the South Korea-Russia summit talks, and the South Korean president's visit to the United Nations.

Gyeongju Juk-dong Hwaju

It is one of the national liquors designated as one of the important intangible cultural assets of Korea. The light yellow color of the wine brings out the unique aroma of glutinous rice and the taste of pure grain wine.

Andong Soju

It is popular because of its unique aroma and slightly numbing aftertaste of pure grain distilled spirits.

Azalea Liquor 15

Azalea is used as a flavor additive. Because azaleas contain honey, the flavor of the spirit is slightly sweet. It is mainly produced in Shincheon, Chungcheongnam-do.

Pear and Ginger Wine

The sweet and spicy taste of the wine and the yellowish color are interesting. It helps to protect the stomach and intestines, recover from fatigue, and strengthen the body. The flavor of pear and ginger wine is not drunk, and it is easy to wake up.

Kiwi wine

Ripe kiwi with sugar and shochu sealed for about a month to drink. It has the function of analgesic, diuretic, strong and fatigue recovery.

Lemon wine

Cut the lemon into thin slices and seal with sugar and soju for about a month. Rich in vitamin C, it is effective for beauty, fatigue and appetite.

Papaya Wine

Cut papaya into small pieces and add it to shochu and seal it for about three months. Papaya wine helps in blood circulation and metabolism. It is especially effective for people with cold bodies and low blood pressure.

Apple Wine

Cut the apple into 6 pieces and add it to shochu, seal it for about a month and drink it. It is effective for people who have anemia or are easily fatigued.

Soju and Beer

There are many kinds of beer in Korea, which is light and refreshing. Soju is the favorite drink of Koreans, with an alcohol content of about 25 degrees, which is fragrant and tasty. In addition, there is also a cloudy wine (Maggiari) and ginseng wine made from rice or glutinous rice.

There are not many types of Korean soju! Because the Korean brewers monopolize the market! So there are even fewer types left in China, and you can't usually buy them. The most common is Zhenlu! The most common is Zenro! It costs about 18 dollars! The degree is low! But drink too much of it and you'll get a headache! Drink less is better!

Question 6: What does soju taste like? Not as spicy as white wine, and not as high as white wine degrees and concentrations. A little sweet, a little spicy, smells very fragrant a few days ago with friends to eat Korean barbecue we also drank two bottles of it. I think it's pretty good...

Question 7: the taste of Japanese sake and Korean soju, what is the difference between the style of rice wine made of rice, soju is simply alcohol and water, soju is the best to drink, feel a little sour

Question 8: Korean soju Japanese sake is not and our white wine a taste of Korea that soju to drink as if the white water blended with the same feeling of alcohol, no grain brewed out of the kind of FU. . Sake is good, tastes like rice wine, low degrees 。。。。。 Erguotou is very cool la 。。。。

Question 9: Korean soju is good to drink ]@]@]

@Korea's natural resources are not enough, we also have to use coarse grains to do it on, but it is too expensive, and it takes a long time to make.

Korean companies invented soju, which is a very strong alcohol with a little more water in it (so easy to understand, right?). So there is nothing good for the body in it (and nothing particularly good).

If made with coarse grains is compared with mineral water, then soju can be filtered out with a water purifier.

Shochu tastes really bad, the flavor of alcohol is too strong. How come the price is so expensive when it is made in such large quantities.

When I was young in Korea, rich people drank beer, and most of the poor ones drank soju because of the high alcohol, which saves money when they get drunk.

They grew up, rich or because they are used to the flavor and alcohol content, continue and soju.

Question 10: What is the flavor of Korean soju in the end Not good, the normal is 21 degrees, the beginning of the drink like water, but drink too much also dizzy, and the next day a headache, not good