Overview
Few places still hand make a traditional Korean fermentation starter that is essential in liquor. Andong Soju is one of those few places that stay true to the traditional methods. Food Master Cho Ok-hwa, the 12th Intangible Cultural Asset of Gyeongbuk province, creates the methods that are now being passed down to her son and her daughter-in-law. Grind wheat and add water to make dough, which is then put into a round case before wrapping in a cloth. Stamp the dough with the feet wearing the Korean traditional socks and let it dry for more than 20 days. Then, the natural enzyme preparations are born. Along with sticky rice, let it rest for at least 15 days. Add them to a pot and seal it air-tight so that no steam will escape. Start a fire and then water drops will start to trickle down from a distilling appliance. This is Andong Soju, which has a delicate scent and savory taste. With 45 percent alcohol by volume, there is no expiry date and the older it is, the better it tastes and smells.
Product Information
Andong soju, Kyeongbuk’s Intangible Cultural Asset No. 12, made by Madame Cho Ok-hwa, National Grand Master Cook No. 20, with Andong’s clear water, high-quality rice, and homemade traditional yeast, using a secret method passed down for generations. Beloved by soju lovers for its 45% ABV and clean aftertaste.