Sodziu (commonly known as soju) is Korea’s traditional distilled alcoholic beverage made from fermented rice or grains. With 12-25% alcohol content, this clear, colorless drink has become the world’s best-selling spirit, deeply rooted in Korean culture and celebrated for its smooth taste and versatility in cocktails.
You walk into a Korean restaurant and notice green bottles on every table. The group next to you raises small glasses, toasts loudly, and drinks in unison. What are they drinking? That’s sodziu—Korea’s beloved national beverage that outsells vodka, whiskey, and rum combined worldwide.
Sodziu has existed for centuries, yet many people outside Korea remain unfamiliar with it. This traditional drink represents more than alcohol. It embodies Korean hospitality, social bonds, and cultural identity. Whether you’re curious about trying it or want to understand what makes it special, this guide covers everything you need to know.
What Makes Sodziu Different from Other Spirits
Sodziu stands apart from the typical liquors you find at bars. Think of vodka’s clarity but with a sweeter, smoother profile. The alcohol content ranges from 12% to 25% ABV, placing it between wine and hard spirits.
Traditional sodziu comes from fermented rice, though modern versions use sweet potatoes, wheat, barley, or tapioca. The fermentation process creates a clean taste without the harsh burn of stronger liquors. You can sip it neat, mix it in cocktails, or drop it into beer for a drink Koreans call “somaek.”
According to a 2024 study published in the Journal of Ethnic Foods, sodziu’s unique fermentation method produces beneficial compounds that contribute to its distinct flavor profile and potential digestive benefits when consumed moderately.
The Rich History Behind Korea’s National Drink
Sodziu traces its origins to the 13th century during the Mongol invasions. Distillation techniques arrived in Korea through Mongol soldiers, who brought knowledge of making “burnt wine.” The name “sodziu” literally means “burned liquor” in Korean, referring to the heat used during distillation.
For centuries, Korean families crafted sodziu at home using rice as the primary ingredient. Each region developed its own style and recipe, passed down through generations. The city of Andong became particularly famous for its traditional brewing methods, which continue today.
During the 1960s, Korea faced severe rice shortages. The government banned rice-based sodziu production to preserve food supplies. Distillers switched to alternative starches like sweet potatoes and cassava. This change lowered production costs and made sodziu affordable for everyone. Even after the ban was lifted in the 1990s, many producers kept using these alternatives.
How Sodziu Is Made Today
Modern sodziu production follows a straightforward process. Producers start with a starch source—rice, sweet potato, or grain. They cook and cool the starch, then add nuruk, a traditional Korean fermentation starter made from wheat or barley.
Fermentation lasts several weeks. During this time, enzymes break down starches into sugars, and yeast converts those sugars into alcohol. The mixture then goes through distillation, where heat separates the alcohol from water and other compounds. The result is a clear liquid with 95% alcohol content.
Producers dilute this concentrated alcohol with water to reach the desired strength, typically 16-20% ABV for commercial brands. Some add sweeteners like stevioside to improve taste. Finally, they filter the liquid multiple times—premium brands filter four or more times—to achieve maximum smoothness.
According to data from the Korean Alcohol & Liquor Industry Association, South Korea produced over 917 million liters of sodziu in 2023, with Jinro holding nearly 50% market share.
Understanding Sodziu’s Taste Profile
First-time drinkers often describe sodziu as “vodka’s gentler cousin.” The taste is clean and neutral with subtle sweetness. Unlike vodka’s sharp bite, sodziu goes down smoothly without burning your throat.
Different base ingredients create flavor variations:
- Rice sodziu offers the cleanest, most neutral taste
- Sweet potato versions have earthy, slightly sweet notes
- Barley-based sodziu carries mild grain flavors
- Wheat varieties tend toward a lighter, crisper finish
Flavored sodziu has exploded in popularity. Peach, grapefruit, green grapes, and strawberry varieties fill Korean convenience stores. These fruit-infused versions typically have lower alcohol content (around 12-14% ABV) and appeal to those who find traditional sodziu too strong.
Health Aspects You Should Know
Sodziu contains fewer calories than many alcoholic beverages. A standard 50ml shot has approximately 50-70 calories with no fat, protein, or significant vitamins. The low calorie count makes it popular among health-conscious drinkers.
The fermentation process introduces probiotics that may support gut health. A 2023 research paper in Food Science and Biotechnology found that traditionally fermented Korean alcoholic beverages contain beneficial microorganisms that aid digestion when consumed in moderation.
Dr. Park Min-jung, a nutritionist at Seoul National University, explains: “Fermented drinks like sodziu contain compounds that can support digestive health. The keyword is moderation—one or two small glasses with meals may offer benefits, but excessive consumption negates any positive effects.”
Risks exist with any alcohol consumption. Sodziu’s smooth taste makes it dangerously easy to drink too much. South Koreans consume an average of 13.7 shots of spirits weekly—the highest rate globally according to 2023 WHO data. This has led to increased awareness campaigns about responsible drinking.
Pregnant women, people on medications, and those with liver conditions should avoid sodziu entirely. The “just one drink” mindset can be particularly risky with such a smooth, easy-drinking beverage.
Korean Drinking Culture and Sodziu Etiquette
Drinking sodziu in Korea involves specific social rules. Understanding these customs shows respect and enhances your experience.
The youngest person always pours drinks for the elders. This applies to age and workplace hierarchy. Never pour your own drink—wait for someone to serve you, then reciprocate by filling their glass.
Use both hands when pouring or receiving drinks. Hold the bottle with your right hand and support your right forearm with your left hand. When receiving a glass, hold it with both hands as a sign of respect.
Turn your head slightly away when drinking in front of someone older. This gesture demonstrates humility and respect for the elder’s presence.
Toast before drinking. Koreans say “geonbae” (건배), which means “empty cup” or “cheers.” You’re expected to finish your drink after toasting, though this rule has relaxed in recent years.
The “one shot” culture remains strong in Korea. Groups often take synchronized shots rather than sipping slowly. This communal drinking builds bonds and shows you’re part of the group.
Popular Ways to Enjoy Sodziu
Neat and Chilled. The traditional method involves serving sodziu cold in small shot glasses. The cold temperature smooths the flavor and reduces any alcohol burn. Many Koreans keep bottles in the freezer.
Somaek (Sodziu + Beer). This popular combination mixes sodziu with beer, typically in a 3:7 ratio. Some people gently stir it; others prefer the “bomb” method—dropping a shot glass of soda into the beer and drinking immediately. The carbonation from beer makes the mixture lighter and more refreshing.
Fruit Cocktails Sodziu’s neutral flavor makes it perfect for cocktails. Mix it with:
- Fresh citrus juice and soda water
- Watermelon chunks and mint
- Grapefruit juice and honey
- Green tea and lemon
With Korean Food, Sodziu pairs exceptionally well with Korean cuisine. The clean taste complements rich, spicy flavors without overpowering them. Try it with:
- Korean BBQ (samgyeopsal, bulgogi)
- Fried chicken (chimaek = chicken + maekju/beer, but works with sodziu too)
- Spicy dishes like tteokbokki or kimchi jjigae
- Grilled fish and seafood
Sodziu in Modern Pop Culture
Korean pop culture has propelled sodziu onto the global stage. K-dramas frequently feature drinking scenes where characters bond over green bottles. Shows like “Crash Landing on You” and “Itaewon Class” showcase sodziu as part of everyday Korean life.
Korean pop star PSY partnered with Jinro to promote sodziu in the United States after “Gangnam Style” became a worldwide hit. This marketing push introduced millions to the drink.
The Los Angeles Dodgers became the first Major League Baseball team to sell sodziu at games in 2013, catering to LA’s large Korean-American population. Other stadiums followed, expanding Sodziu’s American presence.
Social media has accelerated Sodziu’s popularity. Instagram and TikTok overflow with content showing creative sodziu cocktails, drinking games, and cultural explanations. Young people worldwide now recognize those green bottles.
Finding and Buying Sodziu
Asian Grocery Stores Most Asian supermarkets stock multiple sodziu brands. Look in the refrigerated alcohol section. Popular brands include Jinro Chamisul, Chum Churum, Good Day, and Hite Jinro.
Online Retailers’ Websites specializing in Korean products deliver sodziu to your door. Sites like H Mart online, Weee!, and Asian Food Grocer carry various brands and flavors. Check your local alcohol delivery regulations before ordering.
Korean Restaurants Many Korean restaurants serve sodziu with meals. Some sell bottles for takeout. This offers an opportunity to try it in an authentic setting before buying your own.
Liquor Stores As sodziu gains popularity, more regular liquor stores stock it. Ask staff if they carry Korean spirits. They may order it if enough customers request it.
Expect to pay $5-12 per 375ml bottle in the United States. In Korea, the same bottle costs around 1,000-2,000 won ($0.75-$1.50). The price difference reflects import costs and taxes.
Sodziu Beyond Korea’s Borders
Sodziu has become the world’s best-selling spirit by volume. Over 750 million bottles sold globally in 2023, surpassing vodka, rum, and whiskey. Most sales still occur in Korea, but international markets are growing rapidly.
Countries with large Korean populations naturally embraced sodziu first. The United States, Canada, and Australia see steady growth in sodziu consumption. Asian countries like China, Japan, and Vietnam have developed their own appreciation for it.
Europe remains a developing market, though Korean restaurants in major cities serve it regularly. As Korean food and culture spread, sodziu follows.
Some distilleries outside Korea now produce sodziu-style spirits. Japanese shochu producers have begun labeling their products as “soju” for Western markets, causing some confusion about authenticity.
Making Your Own Sodziu Cocktails at Home
Classic Sodziu Lemonade Mix: 2 parts sodziu with 3 parts fresh lemonade. Add ice and garnish with lemon slices and mint. The citrus brightens sodziu’s neutral taste.
Watermelon Sodziu Slush Blend: 2 cups frozen watermelon chunks, 1/2 cup sodziu, juice of 1 lime, and 1 tablespoon honey. Blend until smooth. Serve immediately in chilled glasses.
Cucumber Sodziu Refresher Muddle 3-4 cucumber slices in a glass. Add 2 oz sodziu, 1 oz lime juice, and 1/2 oz simple syrup. Top with club soda and ice. Garnish with cucumber ribbon.
Korean Pear Sodziu Blend 1/2 ripe Korean pear (or Asian pear), 2 oz sodziu, 1/2 oz ginger syrup, and ice. Strain into a glass. The pear’s subtle sweetness complements sodziu perfectly.
Responsible Drinking Matters
Sodziu’s smoothness creates risk. People often drink more than intended because it doesn’t taste strong. Know your limits and pace yourself.
Eat before and while drinking. Korean culture always pairs sodziu with food for good reason—food slows alcohol absorption and reduces intoxication.
Alternate alcoholic drinks with water. This prevents dehydration and helps you monitor your consumption.
Never drink and drive. Korea has strict drunk driving laws with severe penalties. This should apply everywhere.
Watch for alcohol poisoning signs: confusion, vomiting, slow breathing, or unconsciousness. Get medical help immediately if these occur.
FAQs
Is sodziu the same as sake?
No. Sake is Japanese rice wine with 15-20% ABV made through brewing. Sodziu is a distilled Korean liquor. The production methods and taste differ significantly.
Why are sodziu bottles green?
Doosan Beverage introduced green bottles in 1994 to make sodziu seem cleaner and fresher. The marketing worked so well that other companies adopted green bottles. Now it’s the standard color.
Can you drink sodziu straight from the freezer?
Yes. Freezing doesn’t harm sodziu due to its alcohol content. Many Koreans prefer it ice-cold, as low temperature enhances smoothness.
How long does sodziu last after opening?
Sodziu doesn’t spoil quickly due to its alcohol content. Once opened, store it in the refrigerator and consume within 3-6 months for the best taste. Unopened bottles last indefinitely.
Are flavored sodas less alcoholic?
Generally yes. Flavored varieties typically have 12-14% ABV compared to regular sodziu’s 16-20% ABV. Check labels to confirm specific alcohol content.