My Take on Belarusian Soju: A Few Surprises and Some Fun Recipes
check_circlePros
- Unique flavor profile that's a twist on traditional Korean soju
- Made from high-quality ingredients like sweet potatoes and grains
- Supports local businesses and the Belarusian economy
- Affordable price tag of around 5.00 BYN
- Standard 375ml bottle size makes it easy to share with friends
- Great value for money
- Supports local producers and the economy
- Unique taste experience
- Good option for those looking to try something new
cancelCons
- Not exactly the same as authentic Korean soju
- Can be a bit too sweet for some people's taste
- Limited availability in stores and online
- Some people might not like the distinctive spirit-like smell
- Not suitable for everyone due to high alcohol content (up to 45%)
- Not the best choice for those who prefer a stronger spirit
- Not for everyone's taste
- Limited selection
- Not ideal for those who prefer a stronger drink
Editor's Summary
I recently got my hands on some Belarusian soju, made by local producers here in Belarus, and I was blown away by the quality. The soju is made from sweet potatoes or grains, giving it a unique flavor profile that's a twist on the traditional Korean soju. I tried two brands, Chingu and Radamiir/Radamir, and while they're not exact replicas of the real deal, they're definitely worth trying. With a standard 375ml bottle size and a price tag of around 5.00 BYN, these soju's offer great value for money. Plus, they're made right here in Belarus, so you're supporting local businesses and the economy. I'm really impressed with the Belarusian soju scene, and I think you should give it a try. Whether you're a fan of spirits or just looking to mix things up, Belarusian soju is definitely worth checking out.
Specifications
My Take on Belarusian Soju: A Few Surprises and Some Fun Recipes
I recently got my hands on some Korean soju, courtesy of our local producers here in Belarus. Soju is a traditional Korean spirit that's steeped in the country's rich history and culture. It's become super popular worldwide, and I can see why - it's got a unique flavor and a whole lot of character.
Soju is usually made from sweet potatoes or grains, and it's got a distinctive spirit-like smell, a sweet taste, and a clear appearance. The alcohol content can range from 13% to 45% - that's a pretty big range!
I was excited to try some authentic Korean soju, but since we don't get imports here, I ended up drinking Korean soju from Belarusian brands instead. I picked up a few bottles from Chingu and Radamiir/Radamir, and I've got to say, I was a bit surprised by the quality.
The bottle size is standard at 375ml, and it's poured into a green glass bottle. The price is around 5.00 BYN per bottle - not bad at all! It turns out that soju is produced in Minsk and Gomel, and the local Vietnamese restaurant prefers to serve soju from the Gomel-based Radamiir/Radamir.
Since I'm not an expert in this area, I ordered three bottles of 375ml each, thinking they'd be served in glasses like beer. But they brought us three sealed bottles with small shot glasses of about 50ml each. I've seen in movies that Koreans drink soju from shot glasses, so I thought it wouldn't be that harmless.
I'm glad I chose the right snacks, because soju pairs really well with vegetables, chicken, sauces, and tom-kha or tom-yan soup. I tried Radamir/Radamir's 'Vibe Soju with a Feijoa flavor' and it was a real treat.
Radamir/Radamir's 'Vibe Soju with a Feijoa flavor'
Soju has a fascinating fruit-like aftertaste with a subtle bitterness. The flavor is more sweet than anything else. The acidity is almost imperceptible, but in the 'Blackcurrant' soju, the acidic notes were more pronounced. Drinking it neat is easy, but in the 'Feijoa' soju, the spirit flavor is more noticeable, and I felt like I needed something to drink it with. Our waitress offered us water, but I'm not a fan of that method, as it leads to dizziness. I drank it with a spicy and aromatic soup, which was the right choice.
I didn't experience any headaches from the sugar or the 'dry mouth' sensation. One thing I love about this drink is the low ABV, which comes in at 15% - that's the minimum, but the max can be as high as 45% in some cases. The original recipe has a content of up to 18g per 100ml, but this one has half that amount, at 9g per 100ml, and it's honestly more than enough.
The manufacturer provides a few recipes for making cocktails, and I've posted some of my favorites in my review of the 'Blackberry' flavor, including recipes with coffee, beer, and cola. Here are three unique recipes I came across:
Recipes
1. Sodju with Yogurt (a refreshing and delicate drink)Ingredients:· 50ml 'VAIB SODJU' (any flavor);· 100ml plain yogurt (sugar-free or sweetened to taste);· 30ml soda water;· 1 tsp syrup (optional);· Ice.Instructions:1. Fill a glass with ice.2. Pour in 'VAIB SODJU', yogurt, and soda water.3. Add syrup if you want a sweeter drink.4. Mix well (you can shake it in a shaker).5. Pour into a glass and garnish with fruits or mint.Service: A Korean-style izakaya drink.2. Sodju with Jellyfish (a fun and tasty cocktail)Ingredients:· 50ml 'VAIB SODJU' (any flavor);· Jellyfish candies;100-150ml soda water or tonic;· Ice.Instructions:1. Fill a tall glass with ice.2. Place a handful of jellyfish candies in the glass.3. Pour in 50ml 'VAIB SODJU' into the glass.4. Top with soda water to fill the glass.5. Gently mix.Service: Perfect for an original party.3. Mojito with SodjuIngredients:· 50ml 'VAIB SODJU with Lemon-Mint flavor';· Half a lime, cut into wedges;· Fresh mint leaves;· 2 tsp sugar;· 100ml sparkling water;· Ice and a lime wedge.Instructions:1. Place mint leaves and lime wedges in a tall glass.2. Sprinkle sugar over the mint and lime.3. Use the back of a spoon to muddle the mint and lime, releasing their juices.4. Pour in 'VAIB SODJU' and mix.5. Fill the glass with ice to the top.6. Top with sparkling water and mix.7. Garnish with a lime wedge and a sprig of mint.Service: A drink fit for true connoisseurs.You can always improvise with the ingredient quantities. The flavor of the drink changes dramatically after preparation - it's not about 'getting drunk', it's about the culture of drinking.
