How to drink Jinro Soju

Jinro, the No. 1 soju brand in South Korea. Jinro is the most influential soju in South Korea with a history of 80 years. The authentic identity of Jinro should be that Shochu originated from the Yuan Dynasty in China. It is generally believed that it was introduced to the Korean Peninsula in the late Goryeo Dynasty in 1300 AD. Shochu means shochu. The original meaning of "Shōchu" refers to the wine made from grain after three distillations, just like dew, so it is also called "dew wine". Jinro wine is a pure grain wine fermented and distilled from pure water, barley, sweet potatoes and other grains. The alcohol content is between 19.5-21.5. The biggest feature is that it is refreshing, pure, refreshing and sweet. In South Korea, Jinro wine has the largest sales volume and is called the "national wine".

Let’s talk about the side dishes. Koreans like to eat pork belly with soju. If you have roast beef or ribs, it is a very luxurious consumption. It is usually eaten while grilling on the cassette stove. Take a lettuce leaf, smear it with barbecue sauce, add some garlic cloves, add grilled pork belly and beef, wrap it up, take a sip of soju and take a bite. It is simply a delicacy in the world. If it is roast beef with pear juice, you can add white rice and mix it at the end of the meal to completely absorb the juice before eating, so there is no waste at all.