YIPSEJU

Soju is the essence of Korean distilled elegance. A pristine, colourless distilled beverage, the term Soju is derived from the Korean words So, representing the fiery intensity of distillation and Ju, meaning alcoholic drink.

Traditionally crafted from rice, modern Soju distillers have diversified their starch sources, incorporating ingredients such as potato, sweet potato and tapioca. This initiative originated during World War II, when rice distillation was prohibited and Koreans sought out alternatives, in the process generating the nickname ‘Green Bottle Soju’.

While the rice ban was lifted in the late 1990s, many of South Korea's top Soju brands continue to employ these unconventional starches to create a blend of 95% ethanol, mixed with water and a dash of artificial ingredients.

There are two main types of Soju: Premium Distilled Soju is made exclusively using high-quality rice, carefully selected and refined to eliminate impurities. The grains are meticulously mashed and fermented, resulting in a pure and full-bodied alcohol base. Multiple distillations ensure an elevated level of purity and alcohol content. Diluted Soju, aka Green Bottle Soju, is the version made from sweet potatoes, potatoes and tapioca. Diluted Soju follows a method akin to the traditional Distilled Soju, with the different starches employed to attain 95% ethanol, subsequently mixed with water and flavouring.

Yipseju is a Green Bottle Soju. The green bottle is common packaging for Soju that helps protect the contents from light and preserve its quality. Yipse meaning maple and Ju alcohol, Yipseju uses maple syrup to create a balanced Soju. It sources the highest possible water quality via a natural spring 253 metres underground.

Yipseju is popular among Soju drinkers for its smooth and clean taste. The flavour is typically mild, which allows it to be enjoyed neat, chilled, or mixed into cocktails. Some varieties may have subtle hints of sweetness or fruitiness, depending on the ingredients and production methods used.