"Jinro" news and stories

Move over Jinro. Doosan, your main competitor in the soju game, just teamed up with one of the big boys, Anheuser-Busch.

Who knows, if all goes well A-B might just make soju a household word. As you might have guessed, the Korean spirit brewed from sweet potatoes and rice, among other things, has long been a household word for me. The crisp spirit is a lower-octane, tastier version of vodka that's the libation of choice for Korean food, barbecue or otherwise.

A-B, will be taking over the distribution of Ku Soju, which is distilled by Doosan. I've tried more than a handful of sojus in my day, but I've never heard of Ku. The article I read makes much of comparing it to such premium vodkas as Belvedere and Chopin. Forget that noise, I want to know how this stuff stands up to a blazing bowl of soon doo-boo jji-gae.

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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.

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