SOJU is a representative Korean alcohol made by fermenting and distilling grains. The history of SOJU can be said to have begun with the introduction of distillation technology during the Goryeo Dynasty. Initially, it was a high-class liquor enjoyed by the royal family and nobles, but as it gradually spread to the common people, even households could make it and drink it. In 1965, the use of grains was banned due to the Korean government's food policy, and 'SOJU made by dilution' using sweet potato, molasses, and tapioca starch appeared. After the 1990s, as rice became more abundant, 'Distilled SOJU' was produced again, and various brands and flavors appeared on the market. SOJU, which boasts a clean taste, has become Korea's representative alcohol and a symbol of Korean culture and emotions. Recently, Fruit-flavored SOJU and Low-alcohol SOJU have appeared and are becoming popular among young people and foreigners.