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The origin of soju dates back to the 13th century Goryeo, when the Levantine distilling technique was introduced to the Korean Peninsula during the Mongol invasions of Korea (1231–1259), by the Yuan Mongols who had acquired the technique of distilling arak from the Persians during their invasions of the Levant, Anatolia, and Persia. Soju is traditionally made by distilling alcohol from fermented grains. The rice wine for distilled soju is usually fermented for about 15 days, and the distillation process involves boiling the filtered, mature rice wine in a sot cauldron topped with soju gori two-storied distilling appliance with a pipe. In 2015, Jinro soju became the largest selling spirit in the world for more than a decade. Another thing to know about soju is that the taste can vary considerably, thanks to lax laws regarding the ingredients used to make it. In general, soju resembles a low-alcohol, tasteless version of vodka, but it’s more viscous and a little sweeter. he most important rule in Korean drinking etiquette is that the youngest person in the group pours the drinks for their elders. It applies not only to age but also to the hierarchy within a company. When pouring alcohol, both hands should be used to pour. When receiving alcohol, both hands should also be used to hold the glass. My friends and I always enjoy drinking soju with meat and chicken.
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