The origin of soju in Korea dates back to the 13th century during the Mongolian invasion of the Goryeo dynasty. Soju in its traditional method is made by distilling alcohol from fermented grains such as rice, wheat, or barley. Because of its use of high-quality grains and the complex distillation process, only Korean kings and royalties were able to enjoy it for a long time until it became more generally available to the public.

Soju is usually consumed neat but nowadays, there are endless ways to enjoy soju including making cocktails and "so-maek" which is a mix of soju and beer. Koreans love pairing the drink with Korean delicacies like samgyeop-sal (grilled pork belly) and Korean fried chicken.

In the 1960s, when Korea was under a severe economic condition, the Korean government banned the use of grains for the manufacture of alcoholic beverages. Although the ban has since been lifted, most modern commercial soju, famous for its green and sky-blue bottles, is made by diluting ethanol made from starches such as potato, sweet potato, and cassava.

While it is certainly easier and cheaper to make diluted soju, nothing can compare to the delicacy and unique taste of traditional distilled soju. Hello Soju is dedicated to re-introduce the high-class, traditionally distilled soju to the world.