Jinro Plum Flavour Soju 360ml 13% Alc. / Vol

Product Information

Bring on the summer vibes and fun times with K-Pop Summer. Fresh and lush, K-Pop Summer marries pomelo with Jinro Chamisul Grapefruit Soju. Jinro Chamisul Grapefruit Soju There is more than 1 way to skin a horse or, in this instance, make Asian plum wine. In the recipe card below, I've shared 2 ways to make plum wine. The 1st way produces Japanese plum wine after a minimum of 3 months whilst the 2nd gives you both plum syrup (also known as Korean maesil-cheong) AND plum wine.

Apple Soju is a fruit-flavoured variant of Soju that has become increasingly popular in recent years. It offers a refreshing twist to the traditional Soju, with its crisp and sweet taste that is perfect for any occasion. It is important to note that when cooking with Soju, the alcohol content may not completely cook off. Therefore, it is best to use Soju in moderation and to avoid using it in dishes that will be served to children or those who cannot consume alcohol. South Korea’s national drink, soju, is a starch-based alcohol, usually around 20%, that has a fairly neutral taste in its most basic form. You will need fresh Ume to make this, which is only available mid May to early June. (Alternatively, if you're using my 2nd method, which uses the plums left over after making plum syrup, you can make this anytime of the year!)This rice-based Korean liquor has a lower alcohol content (ABV) than vodka despite being frequently compared to the Russian liquor. Thus, it is not 100% alcohol and boasts a weaker alcohol taste than its Russian counterpart. The crisp and sweet taste of Apple Soju pairs well with a variety of foods, especially those that are light and fresh like salads and seafood. Lychee Soju In a glass, mix the soju, lemon juice, and honey mixture. Top up with ice, and garnish with lemon to serve. Soups and stews – Soju can be added to soups and stews to add depth and complexity to the flavours. For example, Soju can be added to a Korean-style beef stew called galbi jjim, along with soy sauce, sugar, and vegetables. Note: The 2 are quite similar so I thought I might as well put both in this post and let you choose you preferred option. Method 1: Umeshu

Please note that all of these variations are amazing, but some are just more beginner-friendly than others. So, continue reading to find your perfectly boozy match. Best Soju Flavor (Our Fav) Traditionally in Korea, the first glass is taken as a shot, and the remainder can be sipped or shot, depending on your preference. This soju is made with traditional rice, barley, and tapioca spirits, mixed with sugars and real plum juice. It has a smooth and fruity flavour with a hint of sweet plum and is refreshing to drink straight, with ice, or mixed with soda. Despite its seemingly mild composition of sweet potatoes and rice, soju can lead to intoxication when consumed beyond one’s tolerance.Discover some of the best soju flavours the world of Asian alcohol has to offer – you’re sure to find something to tempt your tastebuds. The Japanese actually use a special vinegar to make ume-shu: White Liquor (ホワイトリカー) If you can't get it, substitute with an alcohol that is minimum 35% ABV (alcohol per volume) as a lower alcohol content may result in the homemade plum wine going bad. For example, shochu or vodka. Some people also use brandy or sake. Peach soju is a perennial favourite flavour, so level that up with a dose of Milkis, the Korean version of the fizzy, yoghurt soda that is Calpis. Having gin in the mix is optional, but does help to crank up the alcohol content a notch and add some floral notes to the overall beverage.

And if you want to branch out into the wider world of Asian alcohol, we have various other favourites, including sake, baijiu and beer. Whilst indulging in the huge range of soju flavours, it is commonly enjoyed socially, and it is customary to use a specific glass for serving soju. It is not considered proper to drink soju directly from the bottle. Therefore, it is important to know what the ideal soju glass looks like and the type commonly used in Korea. Size Strawberry Soju flavour can be mixed with anything from fruit juice to soda to tonic water. Strawberry Soju is versatile enough to serve as the foundation for slushies and smoothies, making it an excellent choice for warm-weather get-togethers. Apple Soju Peach has long been a popular flavour addition to alcoholic beverages, and peach soju flavour is no exception. With just the right amount of sweetness, peach soju has a unique flavour profile. Peach soju’s subtle, refreshing flavour works wonderfully with fiery dishes. Also a great choice for those who prefer a sweeter taste. Pineapple SojuIngredients: Green apple bits Ginger slice Green apple fan (garnish) Tonic water (to top) 60 ml Jinro Chamisul Green Grape Soju A smooth and mild alcoholic beverage, the soju pairs wonderfully with the pineapple aroma and distinctive sweetness. Nice aroma and flavour, but with a hint of artificiality. Nonetheless, it’s in the middle and not bad at all. The perfect drink for those who want to feel like they are on a tropical island. Mango Soju

Chum Churum: Another popular brand of soju known for its smooth and slightly sweet taste is Chum Churum. It is made from rice and barley and is frequently sold in a distinctive green bottle. While still pleasant to enjoy in this standard ‘soju’ flavour, for many, soju’s appeal lies in the fact that you can get a wide array of flavours, with many of them having a fruity twist.Plum wine is also known as 梅酒 (Mei jiu), maesil-ju (Korean plum wine) and umeshu (Japanese plum (Ume) wine (Shu).) The name is altogether misleading as the fruit used isn't really what we know as plums and it's not really a wine, strictly speaking. The clear shot glass is the most commonly used method to consume this liquor, although there are other methods that people use to drink soju.