Soju is a clear and colorless Korean distilled alcoholic beverage. It is usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume, although since 2007 low alcohol soju below 20% has become more popular.
Traditionally, most brands of soju are produced in the Andong region, but soju made from other regions or countries also exists. While soju is traditionally made from the grain of rice, wheat, or barley, modern producers often replace rice with other starches, such as potato and sweet potato. Soju often appear similar to several other East Asian liquors while differing on alcohol contents.