The story of the birth of Damso Traditional Soju

Traditional Korean distilled soju has been shunned by the public because of its high price and unique yeast taste.
In addition, it has been difficult to standardize the quality of the product since the quality of alcohol differs from lot to lot,
In the past, Korean alcohol has had a fairly rough taste, which occurs when there are many minerals present.
This is because there has been a lack of rice polishing technology, fermentation enzymes, and aging methods. Some lots have a sour taste, while others have a bitter taste. This phenomenon has been repeated, and analysis and improvements in regard to the cause of the inconsistent taste have not been sufficiently carried out yet.

A new, essential step toward consistent taste & qulity

We wanted to change the perception that distilled spirits are just expensive alcohol and approach the public with a standardized, good-tasting product. Through years of research and development, we have come to understand how raw materials and aging methods affect the quality of distilled soju. Based on this experience, the development of Damso traditional soju began.

The raw material of traditional soju is rice, and the prototype of rice is the rice grain.
The rice grain is a seed structured with various layers that are classified into three types from the outer surface:
the rice hull layer, the rice bran layer, and the starchy endosperm layer.
If only the rice hull is removed from the rice grain, it is called brown rice. If the rice bran layer is also removed, it is called white rice.
Traditional soju is made using this white rice. White rice is called such because of its white color, but if you look closely,
some of the layer of rice bran remains on the surface. This material cannot be completely removed by normal rice milling
because the aleuron layer settles on the white rice as if it is gently rooted in place.
When rice is fermented to produce alcohol, these proteins, fibers, and minerals interfere with the clean taste and cause a hangover.
Therefore, removing the entire rice bran layer from white rice makes the taste milder and produces less hangover.

Consistent and clean taste using extra-polished rice

Our premium soju aims to make clean liquor with only the starchy layer
by removing 10~15% more of the rice bran layer than the existing process.
This process ensures a consistent taste without being affected by rice milling quality that varies each time.
It is the first method to be tried in Korea, and our soju is characterized by its sweet fragrance and mild taste.
In addition, we made our soju to be smoother to the throat through our own aging/filtering process,
so that the perceived alcohol content is much lower than the actual alcohol content, and is less likely to cause a hangover.

Bottle - connecting with essence and the beauty of Korean art

The overall shape represents a rice grain.
The lower part represents the rice hull layer, the middle part represents the rice bran layer, the upper part represents the starchy layer.
We designed it this way to emphasize the features of our premium soju distilled from the pure starchy layer of rice.
In addition, the main logo is in the form of a Korean text that symbolizes the ten longevity in oriental culture,
which means we live long, happy, and healthy lives by drinking good alcohol.
(* Ten longevity : sun, mountain, water, stone, moon or cloud, pine tree, herb of eternal youth, turtle, crane, deer)

Specifically made for charcoal-grilled meat

Grilling meat over charcoal can result in a less greasy taste.
Because of this, excessive bitterness and artificial flavors in alcoholic beverage pairings are not needed to cover the greasy taste.
A more satisfying experience can be had when the natural sweetness, aroma and delicacy of rice accompanies charcoal-grilled meat.