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Why Do We Love This?
Also known as Korean vodka, it has a very smooth taste. It’s a clear distilled liquor made from rice and the most popular type of alcoholic drink in Korea.
Soju is originally from Korea, where it was first distilled around the 14th century. Unlike vodka, soju has a natural hint of botanicals that can make for a smoother taste as opposed to vodka, which can sometimes come off as harsh at the end. It is also not only lower in calorie than vodka, but it is also lower in proof.
This grapefruit flavored soju is very fruity and smooth, making it one of the most popular flavors among flavored sojus. It’s a little sweeter and not as harsh as regular soju, with alcoholic content at 13%. A very enjoyable drink for any occasions.
Notes
All orders will be charged for delivery as follows:
1- 4 pints/cans = RM9
5 -12 pints/cans = RM16
13 - 24 pints/cans = RM24
25 pints/cans onwards = RM1 per quantity
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Here's a detailed palette report guide for your tongue.
Taste Profile Graph
Complex
A complex wine/whisky simply means that when you taste it, the flavor changes from the moment you taste it to the moment you swallow.
Fruity
When describing the level of the fruit flavors in the wine/whisky
Sweet
Describing the level of the sweetnessin the wine/whisky
Acidity
Acidity gives wine its tart and sour taste.
Smooth
As a wine/whisky ages, its tannins become softer and rounder, and the acidity diminishes, making the wine more approachable and easy-to-drink.
Taste Profile Icons
Body
When talking about body, a simple example is to compare skim milk (light-bodied), whole milk (medium-bodied) and cream (full-bodied).
Colour
Refers to the booze's appearance.
Aroma
Traditionally defined as the smell that booze acquires from the ingredients and from fermentation.
Palate
The purpose of fine tasting is to appraise and analyse the flavors by the tongue.
Finish
A.K.A aftertaste. The taste or flavors that linger in the mouth after the booze is tasted, spit or swallowed.
Grape
Type of grape variety used.
Made of...
Ingredients used.
