This all too often overlooked spirit comes to us from Korea (although not all Soju is Korean Soju). Soju is traditionally made with rice and could be compared to vodka in that it is clear and rather neutral in flavor. That doesn't mean it's flavorless- far from it. The increased sugars in rice make this slightly sweeter and "meatier" than vodka and even when distilled at higher proofs, the efect is a smooth, well balanced drink. So whether you're drinking it neat, making a traditional kojinkamrae, portmanteau or poktanju, pick up a small bottle and give Soju a try.
Additionally, its smoothness and flavor is a great accompaniment to BBQ dishes and grilled meat dishes">
Gold Award at the 2004 Monde Selection.
Recommended dishes:Enjoy with smoked salmon, tempura, and baked fish.">
Although it is perfectly good on the rocks, it is even more enjoyable when you mix it with warm (or hot) water as "Oyu-wari" which brings out the aroma of Satuma Imo more. "Shima Senryou" is a blend of (two kinds of) shochu, one aged (stocked) for one year after production and another aged (stocked) for 5 years. The shochu with one year of aging still has strong flavor of Satsuma Imo. When blending with shochu with 5 years of aging or more, shochu becomes very round and easier to drink.
Shochu is often enjoyed as a drink during meal and it pairs well with wide range of cuisines from Japanese to French.">