Jinmac Soju Story
Jinmac Soju Story
Soju, Korea’s national drink
Soju is a clear, distilled spirit that has been known to be made mainly from rice. Soju has been produced in Korean peninsula since at least the 14th century, and it became more widely available during the Joseon Dynasty (1392-1910). During the early 20th century, soju production became more industrialized, and the modern form of soju that is popular today was developed.
Fast forward, soju is known as the world’s best selling liquor. This is largely because soju is Korea’s national alcoholic beverage. Yet, it is not uncommon to find various soju brands and soju cocktails offered at bars and pubs in New York and London these days. Soju itself has been becoming better known to the world. Fortunately, the recent K-pop and K-drama boom has helped bring Korean food and soju closer to the center stage and to the global audience. Presently, soju is available in more than 100 countries.
Soju, Korea’s national drink
Soju is a clear, distilled spirit that has been known to be made mainly from rice. Soju has been produced in Korean peninsula since at least the 14th century, and it became more widely available during the Joseon Dynasty (1392-1910). During the early 20th century, soju production became more industrialized, and the modern form of soju that is popular today was developed.
Fast forward, soju is known as the world’s best selling liquor. This is largely because soju is Korea’s national alcoholic beverage. Yet, it is not uncommon to find various soju brands and soju cocktails offered at bars and pubs in New York and London these days. Soju itself has been becoming better known to the world. Fortunately, the recent K-pop and K-drama boom has helped bring Korean food and soju closer to the center stage and to the global audience. Presently, soju is available in more than 100 countries.
Andong soju
Andong is the name of a city, located in Gyeongsangbukdo province in Korea. The city and the area is well known for its long history of cultural richness as it is described to be the center of spiritual culture in Korea. Just as its reputation, Andong boasts a variety of traditional food and beverage. Andong soju is one of the best known regional products out of all.
Andong soju is made from rice, and it is distilled using traditional methods. It is known for its strong character, which comes from the use of nuruk, a type of Korean fermentation starter that is made from rice or barley. Andong Soju also has cultural significance in Korea. It has been recognized as an important cultural asset by the South Korean government, and it is produced by a number of small, family-owned distilleries in the Andong area.
Andong soju
Andong is the name of a city, located in Gyeongsangbukdo province in Korea. The city and the area is well known for its long history of cultural richness as it is described to be the center of spiritual culture in Korea. Just as its reputation, Andong boasts a variety of traditional food and beverage. Andong soju is one of the best known regional products out of all.
Andong soju is made from rice, and it is distilled using traditional methods. It is known for its strong character, which comes from the use of nuruk, a type of Korean fermentation starter that is made from rice or barley. Andong Soju also has cultural significance in Korea. It has been recognized as an important cultural asset by the South Korean government, and it is produced by a number of small, family-owned distilleries in the Andong area.
Soju made from wheat

The historical record of soju can be found in the first cookbook in Korea written by Kim Yu, an aristocratic scholar in the 1540s, dedicated to the cooking and liquor recipes for welcoming guests and holding memorial services for ancestors of noble class families in the Andong area. This cookbook “Soowoonjapbang” describes how soju was made from wheat as the main ingredient.

In the traditional society during the Joseon dynasty, soju was treated as one of the most invaluable and high-end gourmets. Since wheat was considered one of the most valuable crops at that time, soju was commonly made from wheat. This wheat soju was served mostly on special occasions for rich families or as special dishes for ancestral rites in the Korean traditional confusion society. Later on, rice, which was widely available as a staple food, replaced wheat as the main ingredient for soju and the wheat soju tradition faded away.

Currently, Korea imports wheat almost 100% from well-known wheat-producing countries, including India, Ukraine, and Australia. However, the kinds of wheat imported to the Soju nation are spring wheat grown in higher temperatures and are said to be not well suited for producing wheat soju.

Soju made from wheat

The historical record of soju can be found in the first cookbook in Korea written by Kim Yu, an aristocratic scholar in the 1540s, dedicated to the cooking and liquor recipes for welcoming guests and holding memorial services for ancestors of noble class families in the Andong area. This cookbook “Soowoonjapbang” describes how soju was made from wheat as the main ingredient.

In the traditional society during the Joseon dynasty, soju was treated as one of the most invaluable and high-end gourmets. Since wheat was considered one of the most valuable crops at that time, soju was commonly made from wheat. This wheat soju was served mostly on special occasions for rich families or as special dishes for ancestral rites in the Korean traditional confusion society. Later on, rice, which was widely available as a staple food, replaced wheat as the main ingredient for soju and the wheat soju tradition faded away.

Currently, Korea imports wheat almost 100% from well-known wheat-producing countries, including India, Ukraine, and Australia. However, the kinds of wheat imported to the Soju nation are spring wheat grown in higher temperatures and are said to be not well suited for producing wheat soju.

Jinmac Soju, reviving the tradition

Inspired by reading the original recipe mentioned in Soowoonjapbang,  the founder of Menge Craft Distillery in Andong has started to make relentless efforts to rekindle the tradition and restore the original recipe of soju as it once had been. After years of research and with sound interpretation of historical records with modernized and creative touches, the distillery has successfully recreated the full flavory aroma and graceful taste of the authentic soju – which was named Jinmac soju.

“Jinmac (眞麥)” is what wheat was called. Thus, “Jinmac soju” is translated as Wheat soju.

The first commercial product “Jinmac 40” was launched in 2018. Before long, Jinmac soju was recognized by food critics and gourmets for its unique flavor and for its high-quality production. As a premium soju brand, Jinmac has won various international spirits competitions and is positioned as the best soju brand in the industry today.

Jinmac Soju,
reviving the tradition

Inspired by reading the original recipe mentioned in Soowoonjapbang,  the founder of Menge Craft Distillery in Andong has started to make relentless efforts to rekindle the tradition and restore the original recipe of soju as it once had been. After years of research and with sound interpretation of historical records with modernized and creative touches, the distillery has successfully recreated the full flavory aroma and graceful taste of the authentic soju – which was named Jinmac soju.
“Jinmac (眞麥)” is what wheat was called. Thus, “Jinmac soju” is translated as Wheat soju.
The first commercial product “Jinmac 40” was launched in 2018. Before long, Jinmac soju was recognized by food critics and gourmets for its unique flavor and for its high-quality production. As a premium soju brand, Jinmac has won various international spirits competitions and is positioned as the best soju brand in the industry today.