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If you've ever ordered soju at a Korean restaurant in the US, you probably saw one green bottle and assumed that was all there is. In Korea, it's a very different story. The soju on the table changes depending on the city you're in, a new zero-sugar style has become hugely popular, and premium distilled soju is now served the way you might serve a fine whiskey.
As a Korean who grew up with these bottles, I'll walk you through every major type of soju: how it's made, the big national brands as of 2026, the regional soju you'll find when you travel around Korea, premium bottles worth trying, and what's different about the soju sold in the US.
Quick answer
- There are two main types of soju: diluted soju (the affordable green-bottle kind) and distilled soju (traditional premium soju such as Hwayo and Andong Soju).
- In 2026, Korea's biggest brands, including Chamisul Fresh, Jinro, Chum Churum, and Saero, all lowered their strength to 15.7% ABV in Korea.
- Many Korean regions still have their own local soju, such as Daesun in Busan, Good Day in Gyeongnam, Ipsaeju in Gwangju, and Hallasan in Jeju.
Table of contents
- Diluted vs. distilled soju: the two main types
- The major soju brands in Korea (2026)
- Why zero-sugar Saero became a hit
- Regional soju: a different bottle in every city
- How regional soju came to be
- Premium soju worth trying
- Soju in the US: what's different
- Soju calories and drinking smarter
- Frequently asked questions
Diluted vs. distilled soju: the two main types
Every bottle labeled "soju" falls into one of two groups, based on how it's made. The green-bottle soju you see at nearly every Korean restaurant is diluted soju. The more expensive, aromatic bottles are distilled soju, which is closer to how soju was made for centuries.
| Diluted soju | Distilled soju | |
|---|---|---|
| How it's made | High-proof neutral spirit is diluted with water and flavored lightly | Rice or other grains are fermented, then distilled in a still |
| Taste | Clean, light, and fairly similar across brands | Grain aroma, natural sweetness, and more depth |
| Typical ABV | Mostly around 15–17% in Korea | From about 17% to over 40% |
| Examples | Chamisul, Chum Churum, Jinro, Saero, Good Day | Hwayo, Ilpoom Jinro, Andong Soju, Won Soju |
Soju was originally a distilled grain spirit. That changed in 1965, when a Korean grain management law restricted the use of grain for making alcohol during a period of food shortages. Producers switched to diluting neutral spirits, and that cheaper style became the everyday soju Koreans know today. When the restrictions were later relaxed, traditional distilled soju returned as a premium category.
One more thing to know: fruit-flavored soju, like grapefruit or green grape soju, usually has juice and sugar added. In Korea, many of these are legally classified as a liqueur rather than soju, even though "soju" appears on the label.
The major soju brands in Korea (2026)
The biggest change in Korean soju this year is strength. Lotte Chilsung lowered Saero to 15.7% in January, Hite Jinro did the same with Jinro in February and Chamisul Fresh in June, and Lotte announced in September that Chum Churum would also drop to 15.7%. For the first time, Korea's best-known brands now share the same ABV.
| Brand | Maker | ABV in Korea | What to know |
|---|---|---|---|
| Chamisul Fresh | Hite Jinro | 15.7% | Korea's long-time best seller; it was 23% when Chamisul launched in 1998 |
| Jinro | Hite Jinro | 15.7% | The sky-blue bottle with the toad mascot, relaunched in 2019 with a retro look |
| Chum Churum | Lotte Chilsung | 15.7% | Launched in 2006 and known as the "smooth" soju |
| Saero | Lotte Chilsung | 15.7% | Zero-sugar soju blended with rice-distilled spirit |
| Challang | OB Beer | 15% | New in fall 2026; zero-sugar soju made with Jeju volcanic bedrock water |
| Jinro Light | Hite Jinro | 11.7% | A lighter version of Jinro with fewer calories |
Information as of October 2026. Soju makers update their recipes often, so always check the label for the current ABV.
Challang is worth watching. OB Beer, the company behind Korea's top beer brand Cass, bought Jeju Soju in 2024, and Challang is its first soju made for the Korean market. For now it's served mainly at restaurants and bars in the Seoul area and parts of Jeju, not in grocery stores.
Why are the numbers dropping? Younger Koreans increasingly prefer lighter drinking, and brands have been lowering ABV for more than two decades. Soju was commonly around 25% in the 1990s, and today's 15.7% bottles are part of that long trend.
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Why zero-sugar Saero became a hit
Saero launched in September 2022 as a zero-sugar soju. Regular diluted soju often contains a small amount of sweetener to soften the alcohol taste. Saero removed fructose and instead blended in distilled soju to keep the flavor smooth. It sold 100 million bottles in roughly seven months, and by the end of 2025 it had passed 800 million bottles.
The branding helped just as much as the taste. Instead of the classic green glass, Saero comes in a clear, curved bottle inspired by traditional Korean ceramics, and its mascot is based on the gumiho, a nine-tailed fox from Korean folklore. In January 2026, Saero got its first recipe update: the ABV dropped to 15.7%, and the added distilled spirit switched to one made from 100% Korean rice.
The Saero lineup
Besides the original, Saero has fruit versions such as Saero Salgu (apricot) and Saero Darae (hardy kiwi). The fruit versions have a brighter aroma, and many people mix them with sparkling water or tonic for an easy soju highball.
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Regional soju: a different bottle in every city
National brands sell everywhere, but many regions still have a local favorite that you'll see in nearly every neighborhood restaurant. If you're traveling around Korea, ordering the local soju is one of the easiest ways to feel like a local.
| Region | Maker | Local soju |
|---|---|---|
| Seoul & Gyeonggi | Hite Jinro | Chamisul, Jinro |
| Gangwon | Lotte Chilsung | Chum Churum, Saero |
| Chungbuk | Chungbuk Soju (Lotte group) | Siwonhan Cheongpung |
| Daejeon & Chungnam | Sunyang Soju | Sunyang |
| Daegu & Gyeongbuk | Kumbokju | Cham Soju |
| Busan | Daesun Distilling | Daesun, C1 |
| Ulsan & Gyeongnam | Muhak | Good Day (Joeun Day) |
| Gwangju & Jeonnam | Bohae Brewery | Ipsaeju |
| Jeju | Hallasan / OB Beer Jeju plant | Hallasan / Challang |
Regional brands are updated often, so ABV is not listed here. Check the bottle label for current strength.
What makes each regional soju special
Daesun is Busan's hometown soju, and locals are famously loyal to it. Good Day from Gyeongnam helped start Korea's low-ABV trend when it launched in 2006 under 17%, which was unusually light at the time. Ipsaeju is the go-to soju in Gwangju and South Jeolla, and Hallasan, named after Jeju's famous mountain, is the bottle most visitors try on Jeju Island.
When I drank Daesun in Busan, it felt noticeably smoother than usual. Maybe it was the seaside atmosphere, but paired with fresh local seafood and a hot bowl of Busan's famous pork and rice soup (dwaeji gukbap), the rich broth and the clean soju made every glass go down easily.
Travel tip: pair local soju with local food
In Busan, try Daesun with pork and rice soup (dwaeji gukbap) or fresh raw fish. In Jeju, order Hallasan with Jeju black pork BBQ. In Gwangju or Mokpo, enjoy Ipsaeju with a Jeolla-style Korean table spread. Local soju and local food have been enjoyed together for generations. The legal drinking age in Korea is 19, and Korea has strict drunk-driving laws, so never drive after drinking.
How regional soju came to be
Regional soju exists largely because of government policy. In the 1970s, Korea consolidated its many small soju makers so that, roughly, each province had one main producer. The government also required local liquor wholesalers to buy a large share of their soju from their own province's maker. When that rule ended in 1996, national brands spread quickly across the country, and many local soju companies were renamed, merged, or bought by larger groups. The ones that survived, like Daesun, Muhak, and Bohae, did so thanks to strong local loyalty.
A short timeline of Korean soju
| 1965 | Grain restrictions push producers toward diluted soju |
| 1970s | Soju makers are consolidated by province, and the regional soju era begins |
| 1996 | Regional purchase rule ends, and national competition starts |
| 1998 | Chamisul launches at 23% |
| 2006 | Chum Churum and Good Day launch, speeding up the low-ABV trend |
| 2019 | Jinro returns with a retro design |
| 2022 | Saero launches, and zero-sugar soju takes off |
| 2026 | Major brands move to 15.7%, and OB Beer launches Challang |
Premium soju worth trying
Premium soju is almost always distilled soju made from fermented rice. Because the flavor comes from the grain itself, these bottles have far more aroma and character than green-bottle soju. Many are enjoyed neat, on the rocks, or in a highball.
| Premium soju | Maker | Typical ABV | Highlights |
|---|---|---|---|
| Hwayo | Kwangjuyo | 17%, 25%, 41%, 53% | Launched in 2005; the number on each bottle is its ABV |
| Ilpoom Jinro | Hite Jinro | 25% | Rice spirit aged in oak for a mellow, smooth finish |
| Andong Soju | Several Andong distilleries | Often 35–45% | A centuries-old style from the city of Andong, bold and complex |
| Won Soju | Won Spirits | 22% | A modern distilled soju launched in 2022, made with rice from Wonju |
| Seoul Night | The Hansul | 25% | Made with Korean plum spirit, often described as a Korean-style gin |
Each brand offers several versions, so ABV can vary by bottle. Check the label before buying.
How to choose premium soju
1. Check the distillation method. Vacuum (low-pressure) distillation gives a clean, light taste, while traditional atmospheric-pressure distillation gives a richer, more complex grain flavor. If you're new to distilled soju, a vacuum-distilled bottle is the easier place to start.
2. Match the ABV to how you'll drink it. Bottles in the 20–25% range work well neat or in highballs. Bottles over 40% are best sipped slowly over ice, like whiskey.
3. Think about the occasion. Premium soju is a popular gift in Korea, especially for holidays like Chuseok and the Lunar New Year. Gift sets with several small bottles are a fun way to compare styles.
Soju in the US: what's different
Why soju is everywhere at Korean restaurants. In some states, including California and New York, restaurants with only a beer and wine license can serve soju as long as it's 24% ABV or lower. That's a big reason soju is so common at Korean BBQ spots that don't serve cocktails or other hard liquor.
The ABV may not match Korea. Export versions are made for each market, so the bottle you buy in the US can have a different ABV, recipe, or label than the one sold in Korea. The 15.7% changes described above apply to the Korean market. Always check the label on the bottle in front of you.
Same name, different drink. Challang is a good example. OB Beer had already been producing a soju called Challang for export to the US, but the version launched in Korea in 2026 was developed separately for Korean drinkers, even though the name is the same.
New to soju? Start with our quick guide, Soju Explained in 60 Seconds, and learn the table manners in Korean Drinking Etiquette Every American Should Know.
Soju calories and drinking smarter
Most of the calories in soju come from the alcohol itself, not sugar. Alcohol has about 7 calories per gram, so a standard 360 ml bottle at 15.7% contains roughly 310 calories from alcohol alone. A typical small soju glass (about 50 ml) works out to roughly 40–45 calories. That's why zero-sugar soju is only slightly lower in calories than regular soju, while lower-ABV soju makes a bigger difference.
Tips for enjoying soju responsibly
- Never drink on an empty stomach. Soju is meant to be enjoyed with food.
- Alternate each glass of soju with a glass of water to slow your pace.
- Lower ABV doesn't help if you simply drink more, so decide on your limit before you start.
- Plan a ride home ahead of time, and never drive after drinking.
Frequently asked questions
How many types of soju are there?
There are two main types, based on how they're made: diluted soju and distilled soju. Most green-bottle soju is diluted, while premium bottles like Hwayo, Ilpoom Jinro, and Andong Soju are distilled.
What is the most popular soju in Korea?
Chamisul from Hite Jinro has been Korea's best-selling soju for many years, with more than 41 billion bottles (360 ml) sold since it launched in 1998. Chum Churum and Saero from Lotte are its biggest competitors.
Is soju stronger than vodka?
No. Vodka is usually around 40% ABV, while everyday soju in Korea is now about 15.7%. Some premium distilled soju, however, is as strong as or stronger than vodka.
Can I find regional soju outside its home region?
There's no legal restriction, but regional soju is distributed mainly in its home area, so it can be hard to find elsewhere in Korea and even harder abroad. The best way to try it is to order it when you visit that city.
Is zero-sugar soju lower in calories?
Only slightly. Removing sugar trims a few calories, but most of soju's calories come from alcohol, so the total is similar if you drink the same amount.
Final thoughts
Soju is much more than one green bottle. Each type carries a piece of Korean history, from traditional distilling to regional pride to today's lighter, zero-sugar styles. Next time you visit Korea, try the local soju in each city, and for a special occasion, pour a glass of premium distilled soju. Knowing the story behind it makes every sip more interesting.
Keep reading
This article is for informational purposes only and does not encourage drinking. You must be of legal drinking age to drink alcohol (21 in the US, 19 in Korea). Please drink responsibly. Product information is as of October 2026 and may change.
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