superlocal
sojuman!!!!!!
seen outside exit 6 of Hongik University subway station
what is soju, you ask?...
from maryeats.com/2006/05/02/korean-libations/
click for pics for the 3 types of soju
Who knew sweet potatoes could cause so much trouble!
Soju is Korea’s Vodka. The national liquor. While Korea produces dozens other whistle wetters, soju’s cheap price has made it the most popular. Don’t assume that Soju is Korea’s answer to Sake. Made from the sweet potato, it is closer to Shochu. (the Japanese sweet potato liquor).
My first few experiences with the stuff left me in a grim state. The previous night’s events became impossible to recall, my eyelids, too painful to open. Body parts appeared detached and unresponsive, whisky and soda had never left me like this before.
All this from a bottle the size of a coke and less than 1 US dollar. I’d say soju far better deserves Absinthe’s reputation (and legislation). Stories told in the expat bars and house parties could fuel a sequel to Burrough’s Naked Lunch. (A co-worker stole a cab after an all night soju bender, then spent a month in a Korean jail).
In three parts I’ll introduce you to Korean libations. Kev has been kind enough to taste test with me and what follows is a short description, plus our tasting notes.
Soju: The green monster. Purists down it by the shot glass, others mix it with soda, juice, and fresh fruit. At 50-90% proof, it only takes a few shots to get the party going.
M: Heavy, but a little sweet. I feel like I can breath fire, one shot is ok, but don’t know how many more I could do.
K: Rubbing alcohol. It doesn’t have much taste. Kinda like a vodka shot
Note* One friend uses soju to clean her computer.
Beakseju: From the bottle “Korean traditional wine, brewed wine unique method and 12 herbs. Bek se means 100 years, it doesn’t refer to the age of the wine but the health benefits this wine offers.” Beakseju is a rice wine mixed with ginseng, licorice, ginger, cinnamon, and herbs.
M: Smells medicinal, like ginseng. Not horrible. Kinda intriguing. But one shot is enough.
K: Herby. Tastes like the earth.
Sansa Joon: From the bottle “Sanza is a fruit bearing broad leaf plant belonging to the rose species. Red and a pleasant scent. Good for treating weak stomachs, backaches, and cut.” I had originally chosen sansa joon for its aesthetically pleasing bottle (I’ll be using it as a vase later) but now that I know it cures backaches, look out!
M: Floral smell, but not white wine floral. Light on the tongue, best ice cold. It would be good mixed with soda water or sprite.
K: Sweet.
UPDATE: last night Kev and I drank Sansa Joon with friends at a Korean restaurant. Ice cold, it was refreshin. I think I’ll get this stuff again.
Bekseju plus soju.
Many Koreans like to mix soju and beakseju. As far as we know it is called a 50-50 (oh-ship, oh-ship) bomb.
M: still tastes like medicine.
K: Very beakseju-y
sojuman!!!!!!
seen outside exit 6 of Hongik University subway station
what is soju, you ask?...
from maryeats.com/2006/05/02/korean-libations/
click for pics for the 3 types of soju
Who knew sweet potatoes could cause so much trouble!
Soju is Korea’s Vodka. The national liquor. While Korea produces dozens other whistle wetters, soju’s cheap price has made it the most popular. Don’t assume that Soju is Korea’s answer to Sake. Made from the sweet potato, it is closer to Shochu. (the Japanese sweet potato liquor).
My first few experiences with the stuff left me in a grim state. The previous night’s events became impossible to recall, my eyelids, too painful to open. Body parts appeared detached and unresponsive, whisky and soda had never left me like this before.
All this from a bottle the size of a coke and less than 1 US dollar. I’d say soju far better deserves Absinthe’s reputation (and legislation). Stories told in the expat bars and house parties could fuel a sequel to Burrough’s Naked Lunch. (A co-worker stole a cab after an all night soju bender, then spent a month in a Korean jail).
In three parts I’ll introduce you to Korean libations. Kev has been kind enough to taste test with me and what follows is a short description, plus our tasting notes.
Soju: The green monster. Purists down it by the shot glass, others mix it with soda, juice, and fresh fruit. At 50-90% proof, it only takes a few shots to get the party going.
M: Heavy, but a little sweet. I feel like I can breath fire, one shot is ok, but don’t know how many more I could do.
K: Rubbing alcohol. It doesn’t have much taste. Kinda like a vodka shot
Note* One friend uses soju to clean her computer.
Beakseju: From the bottle “Korean traditional wine, brewed wine unique method and 12 herbs. Bek se means 100 years, it doesn’t refer to the age of the wine but the health benefits this wine offers.” Beakseju is a rice wine mixed with ginseng, licorice, ginger, cinnamon, and herbs.
M: Smells medicinal, like ginseng. Not horrible. Kinda intriguing. But one shot is enough.
K: Herby. Tastes like the earth.
Sansa Joon: From the bottle “Sanza is a fruit bearing broad leaf plant belonging to the rose species. Red and a pleasant scent. Good for treating weak stomachs, backaches, and cut.” I had originally chosen sansa joon for its aesthetically pleasing bottle (I’ll be using it as a vase later) but now that I know it cures backaches, look out!
M: Floral smell, but not white wine floral. Light on the tongue, best ice cold. It would be good mixed with soda water or sprite.
K: Sweet.
UPDATE: last night Kev and I drank Sansa Joon with friends at a Korean restaurant. Ice cold, it was refreshin. I think I’ll get this stuff again.
Bekseju plus soju.
Many Koreans like to mix soju and beakseju. As far as we know it is called a 50-50 (oh-ship, oh-ship) bomb.
M: still tastes like medicine.
K: Very beakseju-y