Home < The food culture of Andong < General information about Andong-Soju
  According to the "Kwonheesikgyeong" issued early in the 19th century, Hollanders brought Araki to Korea. It is presumed that the liquid was brandy. The liquid was called Araki in Arabic, Ara in Mongol, Alki in Manchu, Arakju in Korean. It is also called Noju, Hwaju, Hanju, baekju, and giju.
Andong-Soju is the most famous traditional liquid in Korea. From the fact that Mongolian soldiers, invaded Goryeo, established a supply base in Andong, it is presumed that Andong has become the production center of Soju since then. Andong-Soju has enjoyed successful production and transmission because of its fragrance and unique flavor since the Goryeo dynasty.
Andong-Soju, made with superior spring water, high-quality rice of Andong, and traditional know-how, has a savory aroma, unique fragrance, and a suave taste in spite of the fact that it contains 45 proof. It has also been used for medical purposes, and is still used medicinally today, to treat wounds, stomachaches, inappetence, and indigestion in Andong.
After Grinding 8 kilograms of unrefined wheat, Knead it with 3 liters of water, tread it, pound it up, and then dry it in order to remove a malodor of grain

Wash 40 kilograms of nonglutinous rice, soak it in water for 56 hours, steam it with a rice steamer for an hour in order to make hard-steamed rice, after spreading it on to a straw mat, cool it, mix it with 70 liters of water and 8 kilograms of malt made from glutinous rice, put it in a liquor jug add 5 liters of an admixture of malt and steamed rice, and then ferment it for about 2 weeks in order to produce raw spirits

Put well-fermented raw spirits in a cauldron, fill the gap between the steamer and the cauldron, heat, renew cold water using freezer and distilling bowl. alcohol is distilled and drained from the distilling bowl. The liquid is Soju.