Andong soju

Andong Soju is a type of soju, a traditional Korean distilled liquor, originating from the city of Andong, South Korea. It is also known as Andong Poongsanju, named after the Poongsan district in Andong where it is made.

History

The history of Andong Soju dates back to the Goryeo Dynasty (918-1392), when the distillation technique was introduced to Korea by the Yuan Dynasty of China. The technique was then passed down through generations in Andong, making it the birthplace of soju in Korea.

Production

Andong Soju is made from rice, barley, and other grains. The grains are fermented in a large pot called a jangdok, then distilled in a traditional Korean distillation apparatus called a sot. The resulting liquor is then aged for a minimum of three years, although some varieties are aged for up to 15 years.

Characteristics

Andong Soju is known for its clean and smooth taste, with a subtle sweetness derived from its grain-based ingredients. It has a higher alcohol content than other types of soju, typically around 45% alcohol by volume.

Cultural Significance

Andong Soju is deeply ingrained in Korean culture and traditions. It is often used in jesa, a traditional Korean ritual honoring ancestors, and is also a popular gift during the Lunar New Year and Chuseok, two of the biggest holidays in Korea.

See Also

• Soju
• Korean cuisine
• Korean culture

   This article is a Korea-related stub. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!