The Korean American Distillers Behind the Craft Soju Growth

An increase in curiosity in Korean cultural touchstones, often known as the “Korean Wave,” or “hallyu,” has been constructing within the West for the reason that Nineteen Nineties. South Korean leisure, delicacies and wonder merchandise have swept into American popular culture, particularly over the past decade. 

Spurred by such enthusiasm, soju, a transparent, Korean distilled spirit historically constructed from rice, has additionally seen elevated curiosity. As we speak, a brand new era of largely Asian-American soju producers, like Yobo Spirits, are introducing Individuals to Korea’s nationwide spirit.

What’s soju?

Soju is loosely outlined as a transparent spirit made historically of rice with roots that date to the Mongol invasion of Korea throughout the thirteenth century. 

Though rice is the most typical base, soju might be crafted from a wide range of fruits and grains. The clear distillate additionally has no set alcohol proportion, which makes it a perfect playground for Asian-American entrepreneurs to discover.

“For us, soju is a rice-based spirit fermented from nuruk (a Korean fermentation starter that dates to the third century B.C.), and it’s a lot nearer to a tequila, with a little bit little bit of funk due to the pure yeast,” says James Kim, co-founder of Atlanta-based Minhwa Spirits. “It’s a really clear spirit.” 

The grain-to-glass distillery makes use of Arkansas rice, Georgia spring water, and conventional makgeolli (Korean rice wine) brewing methods handed down by means of Kim’s paternal household on Geoje Island in South Korea. The ensuing beverage is a high-octane spirit with a burnt caramel end.

“It’s principally a makgeolli, however a high-ABV one,” he says. “The rationale we use a pot nonetheless is as a result of we’re attempting to retain the flavour.” 

Carolyn Kim, founding father of Yobo Spirits, takes a unique strategy. Initially, Yobo used 100% grapes sourced from upstate New York earlier than it transitioned to a mix of grain and grapes.

Kim believes that many individuals affiliate soju with low cost, “inexperienced bottle” soju, which is mass-produced and constructed from issues like tapioca starches, she says.

“There are many individuals already doing conventional soju amazingly nicely,” says James Kumm, Carolyn’s husband, who additionally helps handle Yobo. “We need to do a completely totally different expertise for the patron.”

The rise of soju in America

Final yr, Korean exports of soju exceeded $114 million, surpassing the $100 million mark for the primary time in over a decade. Beginning in 2022, the annual income progress was 2.9% yr over yr. 

In 2024, Spirit of Gallo, certainly one of America’s largest spirits distributors, partnered with Korean distiller Lotte Chilsung Beverage to develop the U.S. distribution of soju manufacturers Soonhari, Chum Churum, and Saero in America. 

“So many non-Koreans are watching Okay-dramas [and] ingesting soju,” says Kumm. “However individuals exterior the tradition could also be like, ‘What’s that? I need to be ingesting that, too.’” 

When Yobo launched its first grape-dominant soju in 2015, it was the one American-produced craft soju model. In 2016, Tokki Soju, based by Brandon Hill in Brooklyn, New York, grew to become the primary American distillery to provide a conventional rice soju. Hill moved operations three years later to Chungju, South Korea. 

The American soju craft scene now contains West 32 and Minhwa Spirits, with NAMU distilling scheduled to open in Boston later this yr. 

Redefining soju

Yobo not too long ago launched a Okay-town sequence of flavored soju, an homage to the “inexperienced bottles” standard of their youth.

Kim and Kumm attribute soju’s recognition to its decrease ABV and since it’s gluten-free. As dad and mom to kids with meals intolerances, they have been significantly conscious of gluten sensitivity. 

In 2022, Yobo partnered with celeb chef Kristen Kish to create a line of chef-inspired liqueurs, known as Kish Apéritif. They’re working with Kish to exchange wheat within the recipe with corn.

“Even when you realize the spirit will not be distilled from wheat, there’s that affiliation,” says Kim.

Whereas American soju manufacturing is restricted to a handful of small producers, Kumm is optimistic about what he calls “one of many shiny spots in an trade proper now that is struggling fairly a bit.”

“The second is right here,” says Kumm. “Soju has arrived.” 

Finest paired with recollections, not hangovers

“Soju is finest paired with robust flavors,” says Ming Han Chung, co-founder of Minhwa Spirits. Chung suggests to pair higher-ABV sojus, reminiscent of its 40% ABV Yong, with grilled meats and spicy meals, the place it may be a palate cleanser to chop by means of grease. 

An apparent pairing is Korean barbecue. Nonetheless, when you drink soju neat, it additionally goes splendidly with fried rooster, and cuisines like Thai and Mexican. At all times serve soju chilled, at round 40–45°F, for optimum refreshment. 

“The beauty of soju is that it’s impartial sufficient to go along with fruit flavors in cocktails,” says Chung. At Minhwa’s tasting room in Doraville, Georgia, a bestselling cocktail is known as Strawberry Fields. It makes use of soju in a clarified Milk Punch with housemade strawberry syrup, lemon juice, lime juice, and white peach tea, a nod to Minhwa’s Georgia roots. 

“I don’t need to name myself a purist, however I recognize issues that aren’t tremendous candy,” says Kim. “I like having Luxe (a higher-end soju from Yobo) with a fruit-based seltzer, citrus, and mint. It’s clear and pairs with something.”

Each Minhwa and Yobo founders agree that their fondest recollections of soju focus on communal bonding.

“There’s one which I can’t actually elaborate on concerning James and my origin story that entails Okay-town in New York,” says Kim, with amusing.

“You by no means pour your individual drink,” says James Kim. “It’s all the time shared amongst mates, the clinking and the tabletops. After I was a lot youthful and went to Korea, we have been grilling bulgogi on barrel tops and sitting round on plastic stools, [eating] grilled barbecue with soju, and the celebrities [were] shining, and the glasses clinking. Soju is simply such an integral a part of that have.”

Craft soju bottles to attempt

Yong

Minhwa’s basic 40% ABV soju made with 100% rice is good with spicy kimchi, Mexican meals, or sipped whereas grilling.

KTOWN Flavored Soju Yuzu + Elderflower

Gentle and refreshing, this 18% ABV bottling is constructed from natural wheat, California rice, and fruit juice. Get pleasure from over ice as a summer season spritzer, or late evening with mates.

Yobo Luxe

America’s first ultra-premium soju, that is blended from Northern California grapes, California rice, and natural wheat. At 23% ABV, it’s excellent for a low-alcohol Martini.

Dokkaebi / 도깨비

This 17% ABV soju pairs nicely with sashimi, green-onion pancakes, and tempura.

West 32 Reserve

Distilled and bottled in Clifton Hills, New York, America’s solely barrel-aged soju spends as much as 12 months in three varieties of American oak barrels, which brings out notes of oak, nutmeg, and vanilla. This 32% ABV soju has whisky qualities, which makes it nice with steak.