360ml Green Soju Glass Bottle

⚡ Throughout the history of North Korea, there has always been a struggle between winemaking and prohibition, but it has obviously been unsuccessful. The distillation technology used to make soju, which is brewed with grains such as rice, has low alcohol yield and relatively high cost. It is a luxury that only nobles and civil and military officials can enjoy. Although commoners can also make their own soju, it is mostly used for medicinal purposes. In the late Joseon Dynasty, soju has spread to ordinary people's homes, and together with rice wine and sake, it has become the three major folk wines. By the 1920s, there were more than 3,200 soju distilleries on the Korean peninsula.

⚡ In 1961, the Korean government promulgated the "Liquor Tax Law", prohibiting the use of fine grain crops such as rice to brew soju in order to save food. The government has begun to vigorously promote the "dilution method" winemaking process, using sweet potatoes, sucrose, cassava and other cheap cash crops to make wine, and reducing the alcohol concentration through the dilution process. The ban was lifted in 1999. At present, the Korean soju on the market usually refers to the diluted soju with an alcohol content ranging from 16.8% to 53%, while the soju produced in South Korea for export is mostly about 20%.