Traditional distilled rice liquor from Andong, far stronger and cleaner than the green-bottle kind. Distilling reached Korea with the Mongol invasions, and Andong — near a Yuan garrison — kept the craft and now holds regional heritage status for it.
Distilling is illegal without a licence, and the ferment depends on a nuruk starter carrying a specific set of moulds and yeasts.
What goes into it
- glutinous and non-glutinous rice
- nuruk
- water
How it is made
Rice is fermented with nuruk into a mash over one to two weeks, then distilled in a traditional pot still called a soju gori — a stacked vessel with a cooling bowl on top. Only the middle of the run is kept, and the spirit rests for months before bottling at around 45 percent. No dilution, no sweetener.
How long it takes: one to two weeks to ferment, then distilling and months of rest
How it is eaten
Neat in small cups at ancestral rites and formal meals, at room temperature.
History
Distilling reached Korea with the thirteenth-century Mongol invasions; Andong, near a Yuan garrison, kept the craft and holds regional heritage status.
Frequently asked questions
What is Andong Soju?
Andong Soju is a wine & spirit from South Korea: traditional distilled rice liquor from Andong, far stronger and cleaner than green-bottle soju. Distilling reached Korea with the thirteenth-century Mongol invasions; Andong, near a Yuan garrison, kept the craft and holds regional heritage status.
How is Andong Soju made?
Rice is fermented with nuruk into a mash over one to two weeks, then distilled in a traditional pot still called a soju gori — a stacked vessel with a cooling bowl on top. Only the middle of the run is kept, and the spirit rests for months before bottling at around 45 percent. No dilution, no sweetener. It takes one to two weeks to ferment, then distilling and months of rest.
Can I make Andong Soju at home?
No, and the atlas gives no method for it. Distilling is illegal without a licence, and the ferment depends on a nuruk starter carrying a specific set of moulds and yeasts.
What goes into Andong Soju?
Glutinous and non-glutinous rice, nuruk, water.
How is Andong Soju eaten?
Neat in small cups at ancestral rites and formal meals, at room temperature.
