Secondly, in the process of brewing soju, there are quite strict requirements on the water used for soaking raw grain and steaming and baking rice. Only good water can make good wine, which is the knowledge of all ethnic groups. Where there is good wine, there are beautiful mountains, clear springs and clean streams.
Third, the steaming and baking instruments are basically the same, and the brewing procedures are generally similar. A small pot, a small stove and a small tune bake small wine, and a steamer makes good wine. Soju is an alcoholic beverage that originated in Korea. The main raw material is rice, usually with wheat, barley or sweet potato. Korean shochu is transparent in color, and its alcohol content is generally between 8 and 12. The earliest known brewing is around 1300. Soju is called shochu in Japan. Soju is often mistaken for rice wine, which is called sake in Korean and the same word as sake in Japan.