A very interesting review, something I would never get to even try! Cheers to you Mark!! Very interested to expand my flavour chase to include soju! 🥃🥃🥃
Hey man, i just want you to know there's some different variations of the Wonsoju series. There's Won Soju(regular), Won Soju spirit(what you have), and Won Soju classic. Wonsoju(regular) goes through 2week ageing process while wonsoju spirit doesn't go though any ageing. Wonsoju classic is 30proof made with different yeast. If you do get a chance, try to get your hands on all three and compare them all together. Cheers!
Hi! If you watch, and read the description(and the title) you’ll find I have noted all these things about Spirit. As I left Korea before they hit shelves last year, I am unable to get the rest until I am there. They still need a still proof or Hangari proof release. Cheers🍶🍶🍶🍶
I just got a bottle of West 32 Reserve Soju from New York. Finished in American Oak. Not sure what the oak will do. Let you know when I try it. I usually drink Jinro Classic.
Hi Jack - sounds interesting - firstly it’s made in USA(which isn’t necessarily a bad thing) without the artificial sweeteners and preservatives like Jinro is(which is a great thing), with a 6 month period in first fill bourbon/whiskey barrels(not bad though most Korean barrel aged Soju are minimum 1 year in virgin oak or longer in first fill barrels) From the website: “triple carbon filtered”(this is more like vodka processing to remove flavour - a minus point from me) made from corn(a non traditional starch choice for soju but it’s a popular whisky grain so could be interesting) and just guessing but probably mashed and fermented with yeast and enzymes instead of the sour grain starter called Nuruk that traditional Korean soju is made from(definitely will have a different profile as a result) Please do report back with your tasting notes, Jack! Jinro Classic by the way(which I will gladly drink with samgyeopsal(barbecued pork belly) if offered)- is the kind of “soju” that Koreans have been drinking since the 70’s when traditionally used rice was not allowed to be used due to famine - it is made with commercial grade alcohol, one percent rice Soju, sugar, flavour, and stabilizers. I would switch to the white West 32 if it’s not too expensive and if it suits your palate. If you love and prefer the taste of Jinro Classic then disregard my comment! See if you can find Hwayo 25% or 17% or Jinro’s real craft soju called “Jinro Ilpum” If there’s any of Lotte “Daejangbu” that is a good choice too.
@@WhiskyWhistle thanks for the info. I can't deal with the flavored 13% varieties. Also, I never noticed that the ingredients actually state "alcohol and rice spirits" See...you learn something new everyday. My problem is that I see a bit of Japanese Sochi around and I'm not sure about the one I tried. It's expensive and tastes bitter. I like the clean, sweet flavor of Classic. Have you ever tried Hemosu Pine Forest Soju? $40 40% for a 750ml
Definitely stay away from them! Rather make your own fruit soju by blending say a kiwi or two with a bottle(or juicing it) and keep refrigerated. It’ll keep a few days. A long time ago I found an old bottle of Jinro, and at the time in Korea they were required to list the percentages of the ingredients. Distilled soju was 1 percent!! It seems they no longer have to tell the quantities. Wow another brand I’ll look out for! Thanks Jack🍶🍶🍶🍶
You’re thinking of the fake “soju” in the green bottles made with neutral spirits, a bunch of artificial flavours, sugar, and preservatives added. This is 100% rice, fermented into rice wine, and pot distilled into soju.
No this is a quality craft distilled liquor. Totally different from the cheap stuff, which truly shouldn’t be called soju(and never would have been created had Korea not gone through stark poverty in the 60s 70s)
A very interesting review, something I would never get to even try! Cheers to you Mark!! Very interested to expand my flavour chase to include soju! 🥃🥃🥃
Thanks Crewmate Graeme! I will get a soju tasting ready in the new year!
Geonbae🍶🍶🍶🍶🍶
Hey Bud! Perfect review!
Especially, I like the intro music! haha
Thanks Hyunhui! Did you listen to the outtro music too?
@@WhiskyWhistle Outtro music is much more Korean traditional style!! hahaha Crazy..
Hey man, i just want you to know there's some different variations of the Wonsoju series. There's Won Soju(regular), Won Soju spirit(what you have), and Won Soju classic. Wonsoju(regular) goes through 2week ageing process while wonsoju spirit doesn't go though any ageing. Wonsoju classic is 30proof made with different yeast. If you do get a chance, try to get your hands on all three and compare them all together. Cheers!
Hi! If you watch, and read the description(and the title) you’ll find I have noted all these things about Spirit. As I left Korea before they hit shelves last year, I am unable to get the rest until I am there. They still need a still proof or Hangari proof release.
Cheers🍶🍶🍶🍶
Very interesting!
Thanks Crewmate Roy!🥃🥃🥃🥃🥃
I just got a bottle of West 32 Reserve Soju from New York. Finished in American Oak.
Not sure what the oak will do. Let you know when I try it. I usually drink Jinro Classic.
Hi Jack - sounds interesting - firstly it’s made in USA(which isn’t necessarily a bad thing) without the artificial sweeteners and preservatives like Jinro is(which is a great thing), with a 6 month period in first fill bourbon/whiskey barrels(not bad though most Korean barrel aged Soju are minimum 1 year in virgin oak or longer in first fill barrels)
From the website: “triple carbon filtered”(this is more like vodka processing to remove flavour - a minus point from me) made from corn(a non traditional starch choice for soju but it’s a popular whisky grain so could be interesting) and just guessing but probably mashed and fermented with yeast and enzymes instead of the sour grain starter called Nuruk that traditional Korean soju is made from(definitely will have a different profile as a result) Please do report back with your tasting notes, Jack!
Jinro Classic by the way(which I will gladly drink with samgyeopsal(barbecued pork belly) if offered)- is the kind of “soju” that Koreans have been drinking since the 70’s when traditionally used rice was not allowed to be used due to famine - it is made with commercial grade alcohol, one percent rice Soju, sugar, flavour, and stabilizers. I would switch to the white West 32 if it’s not too expensive and if it suits your palate. If you love and prefer the taste of Jinro Classic then disregard my comment!
See if you can find Hwayo 25% or 17% or Jinro’s real craft soju called “Jinro Ilpum”
If there’s any of Lotte “Daejangbu” that is a good choice too.
@@WhiskyWhistle thanks for the info. I can't deal with the flavored 13% varieties. Also, I never noticed that the ingredients actually state "alcohol and rice spirits"
See...you learn something new everyday.
My problem is that I see a bit of Japanese Sochi around and I'm not sure about the one I tried. It's expensive and tastes bitter. I like the clean, sweet flavor of Classic.
Have you ever tried Hemosu Pine Forest Soju? $40 40% for a 750ml
Definitely stay away from them! Rather make your own fruit soju by blending say a kiwi or two with a bottle(or juicing it) and keep refrigerated. It’ll keep a few days.
A long time ago I found an old bottle of Jinro, and at the time in Korea they were required to list the percentages of the ingredients. Distilled soju was 1 percent!! It seems they no longer have to tell the quantities.
Wow another brand I’ll look out for! Thanks Jack🍶🍶🍶🍶
i dont like 박재범, so 양아치style but his 소주 한번 마셔보고 싶네요
찾아보셨어요? 마시면 또 댓글 부탁합니다~
Korean version 한국말로: czcams.com/video/9NQ8RLGAHcA/video.html
Where’s the formaldehyde note? It use to taste like you could preserve frogs in it?
You’re thinking of the fake “soju” in the green bottles made with neutral spirits, a bunch of artificial flavours, sugar, and preservatives added. This is 100% rice, fermented into rice wine, and pot distilled into soju.
@@WhiskyWhistle so it doesn’t taste like a science lab?
No this is a quality craft distilled liquor. Totally different from the cheap stuff, which truly shouldn’t be called soju(and never would have been created had Korea not gone through stark poverty in the 60s 70s)
@@WhiskyWhistle then I will give it a try.
If you’re in Korea there’s so many choices!