I don't know about you, but I like Korean food vibrant – popping with peppers, kimchi and fresh garlic. This sort of fare commands a commensurate libation. Specifically soju, a spirit distilled from rice combined with other grains that typically weighs in at about 25 percent alcohol. So I was shocked to learn that Korea's soju makers are waging a battle to produce lower-octane versions. Jinro, Korea's No. 1 soju maker, recently unveiled a lower-alcohol version to cater to young people who can't handle the real thing.
Jinro's new Chamisul Fresh comes in at just under 20 percent. I just don't get it. These kids need to eat more raw oysters rolled in pork belly.
