Korean shochu is characterized by fresh and refreshing taste and low irritation, which is suitable for barbecue and raw seafood.
Korean wine is generally divided into ordinary shochu (about 25% alcohol, mostly brewed from cassava and sweet potato), high-degree shochu (about 45% grain wine), sake (about 0/2% alcohol/kloc, brewed from rice) and muddy rice wine (alcohol degree is unknown, methanol and butanol content are high, and it will cause headaches after drinking, so it should be brewed from rice. Generally loved by the lower class), distiller's grains (like distiller's grains in Jiangsu and Zhejiang regions of China, which are generally used as ordinary cold drinks), Koreans like local wines, such as something special and passport, and imported wines are also very popular. Old people also like kinmen kaoliang liquor.
Soju is popular because of its mellow taste and low price, and these two advantages often make drinkers enjoy themselves. Although Koreans rarely persuade people to drink on the wine table, they invite three or five confidants, behind which is the Korean wine culture of "lying drunk kings don't laugh". Whether it's shochu or cannonball wine, you won't get drunk if you are in a mood. At the beginning of this year, Doosan, the second largest shochu manufacturer in Korea, launched a new product called "Like the First Time", which created a miracle of selling hundreds of millions of bottles in just five months. In the same period, the sales volume of shochu in Shangzhen Road, the largest winery, was nearly 8 times that of the former. This shows the popularity of shochu in Korea.