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  2. Soju - Wikipedia

    en.wikipedia.org/wiki/Soju

    Its alcohol content varies from about 12.5% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% has become more popular. [ 5 ] [ 6 ] Traditionally, most brands of soju are produced in the Andong region, but also in other regions and countries.

  3. Chamisul - Wikipedia

    en.wikipedia.org/wiki/Chamisul

    Chamisul Fresh is a product with a lowered alcohol content. On April 9, 2018, it was announced that the alcohol content will be lowered from 17.8% to 17.2% ABV starting April 16, 2018. On April 9, 2018, it was announced that the alcohol content will be lowered from 17.8% to 17.2% ABV starting April 16, 2018.

  4. Korean alcoholic drinks - Wikipedia

    en.wikipedia.org/wiki/Korean_alcoholic_drinks

    Soju is generally inexpensive; a typical bottle costs about ₩1,800, less than US$1.65 (convenience store standards). [49] It typically has an alcohol content of 40 proof (20 percent alcohol by volume). [50] In the 13th century, during the Goryeo dynasty, Mongol invaders brought soju (known as araki) with them. [51]

  5. A Definitive Ranking of all the Best Soju Flavors - AOL

    www.aol.com/definitive-ranking-best-soju-flavors...

    So, basically a lot like vodka, but with around half the alcohol percentage — and minus all the bad memories. In fact, regular soju tastes pretty much like diluted vodka. Best Soju Flavors

  6. List of national drinks - Wikipedia

    en.wikipedia.org/wiki/List_of_national_drinks

    Soju is a clear, colorless distilled beverage of Korean origin. [66] South Korea: Soju (/ ˈ s oʊ dʒ uː /; from Korean: 소주; 燒酒) is a clear, colorless distilled beverage of Korean origin. [67] [68] [69] It is usually consumed neat, and its alcohol content varies from about 16.8% to 53% alcohol by volume (ABV).

  7. Andong soju - Wikipedia

    en.wikipedia.org/wiki/Andong_soju

    Andong soju is an alcoholic drink. Eumsik dimibang (a 17th-century cookbook written by Jang Gye-hyang) states that 18 litres (4.0 imp gal; 4.8 US gal) of steamed rice mixed with 9 litres (2.0 imp gal; 2.4 US gal) of nuruk (dried fermentation starter) and 36 litres (7.9 imp gal; 9.5 US gal) of water have to be fermented for 7 days, after which the rice wine is mixed with 2 ⁄ 3 parts water and ...

  8. File:Alcohol Flow Chart.svg - Wikipedia

    en.wikipedia.org/wiki/File:Alcohol_Flow_Chart.svg

    You are free: to share – to copy, distribute and transmit the work; to remix – to adapt the work; Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made.

  9. Anju (food) - Wikipedia

    en.wikipedia.org/wiki/Anju_(food)

    Anju (Korean: 안주; Hanja: 按酒; ) is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved. [1] [2]