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Andong Soju

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HISTORY

INTRO

It is a creamy liquid and sour-tasting, similar to a mixture of white wine and yoghurt.Soju, however, is a strong spirit distilled from rice and clear like vodka.
Various fruits and flowers are often added toproduce special flavors like kukhwaju (chrysanthemem wine).
The precise history of soju is not well documented.
However, the distilling process of fermented substances began in the early period of the Koryo Dynasty.

During the Chosen Dynasty, Andong and ChejudoIsland enjoyed a strong reputation for producing high-quality liquor.
Since soju and flower liquors were much appreciated by the nobility, the wives of noblemen living in Andong developed
special liquor recipes for their guests.

The staple ingredients of soju include ground yeast, steamed rice, and fresh water.In an effort to preserve the traditional know-how involved in distilling this ancestral beverage, Andong soju has
been designated as a local cultural treasure.

800ml : W20,000
400ml : W11,600

Andong Sanyak

Sanyak, a kind of traditional herb, is a natural food which helps the body's internal organs function well such as stomach and lung. Specially, it has been used as medicine to pevent dibetes and constipation. This place produces over sevinty percent of all Korean Sanyak.

Andong shikhe

Content Blessed with pure water. ordinary Koreans never acquired the tea-drinking habit in the past. Instead.
there were native Korean drinks, such as ginseng, made from a perennial herb of the same name, and also
local wines and spirits. Sikhye, sweet rice juice, is a favorite dessert which should be on the table of delicacies.
Preparations for Sikhye are as follows: Ingredients: turnip, ginger. red pepper. malt barley, and fresh water.
The first step is to soak the rice in cold water over night.Steam it following morning. Slice the turnip into thin
pieces and then mix with ginger juice and sliced red pepper. Add the malt barley. When the mixture has been
mixed with the steamed rice and packed away in an earthen jar to mature, the housewife can only hope for the
best. Sikhye must ferment in peace and quiet on a warm floor, Ondol - traditional underflor heating system, for at least three hours. It is at its best after five hours.

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