Ilpoom JINRO

Ilpoom JINRO

Soju Story

History of Soju

  1. 13th century Learned how to make soju by distilling grain wine from Mongolia
  2. 1924 Established Jincheon Brewing Company, the predecessor of JINRO
  3. 1926 Korea become crowded with 1,303 breweries
  4. 1961 Enacted the Liquor Tax Act and classified soju into two types: distilled type and diluted type
  5. 1965 The Grain Management Act prohibited the manufacturing of liquor with grains Substituted distilled and diluted types of soju
  6. 1973 Merged and abolished alcohol manufactures (the principle of “one company in one province”, limited soju to be sold only in local province of producer)
  7. 1988 Fully opened the soju market, ushering in an era of unlimited competition
  8. Became a national company that has shared Korean’s joy and sorrows

Future of Soju

  • HITEJINRO’s 100
    years of know-how
  • Ongoing
    love for soju
  • Consumer
    needs for
    new flavor

Ilpoom JINRO

Distilled Soju
In the past, soju was classified into two types: distilled and diluted.
The distilled soju undergoes a single distillation after fermenting
materials containing starch, such as grain, with soup and water.
It is a traditional type of liquor that is made by distilled crude
liquid of 45% ABV and being diluted by water according to the
characteristics of the product.

Distilled Soju

General Soju
In order to make diluted soju, on the other hand,
95% alcohol which was made by continuous distillation after fermenting ingredients containing starch or sugar are diluted with water to adjust its ABV. However, as the Liquor Tax Act was amended in 2013, all of the above alcoholic beverages are now officially called soju without distinction of names.

General Soju