In 1924, the Jincheon Liquor Company started what was to be a century-long legacy: Jinro Soju. In the signature green bottles today we all know and love, the name Jinro actually translates to “real dew” from Korean, inspired by the production of dew drops during soju distillation.

The original Jinro soju, bottled in a bronze glass bottle, departed from the present-day bottle in several ways: firstly, it was distilled entirely from 100% rice and secondly, it was much higher proof, coming in at 35% ABV.

Historically in Korea, soju was always made from 100% rice. It wasn’t until the 1950s when the Korean government banned the use of rice in soju distillation due to ongoing rice shortages. In response, many soju makers, Jinro included, started to substitute rice with other grains like tapioca and sweet potato. Later on, the ban on rice distillation was eventually lifted. But by then, many soju producers had grown accustomed to using other grains to make soju. Plus, they fancied the cheaper costs of raw ingredients.

 
The company continued to expand production, eventually surpassing the then-market leader Samhak soju in sales in 1970. This was a milestone that marked the start of Jinro’s multi-decade dominance of the Korean soju industry, more of which you can read about in this deep dive into in Jinro soju!

Today, Jinro can be found almost everywhere. From college parties to Korean barbeque joints, it's one of the best selling spirits globally, outselling the likes of Jameson Whisky and Baileys Irish Cream. With this year being Jinro's 100th anniversary, Singapore's been graced with two additions to their already impressive offerings of Soju: The Jinro Gold and Jinro IlPoom. 

The Jinro Gold is touted as the zero-sugar, anniversary edition of their base soju. The soju is made with 100 per cent rice distillate, and said to be made with a century's worth of distilling expertise using proprietary recipe, reportedly with a ‘golden ratio’ for smoothness. The gold theme extends to its adorable toad mascot, which has been docked out in gold for the bottle's label.

The IlPoom has already hit shelves overseas but is now available in Singapore too. This is a premium soju that is chill filtered, then aged for six months in oak barrels and bottled at 25% ABV.

We recently had a chance to taste these two goodies at Jinro's 100th Anniversary celebration in Singapore. Here's our take on the Jinro Gold and Jinro Ilpoom!

P.s. for soju lovers: You can grab a bottle of these in Singapore from FairPrice Finest and XTRA, as well as select Korean restaurants.

Jinro Gold, 15.5%  - Review 

Nose: Mildly sweet, notes of sweet tapioca with a prominent minerality

Palate: Extremely approachable with a very clean taste. I was quite taken aback by the fact that it was actually pleasantly sweet despite its "zero sugar" status. You get that rich Japonica rice note and I best describe as reminiscent of sake with just a little kick. It's much more mellow than the Jinro Original, and much smoother too.

Finish: Lightly sugared, clean and brief - it's there and it's gone, leaving a mild citrus zest dryness that fades pleasantly. Unlike mass soju, the alcohol bite at the end is practically nonexistent.

My Thoughts:

First off, this is a fantastic mixer! I experimented with a little soda water and Jinro's fruit teas, and found that the Jinro Gold added a surprising amount of body to the drink, with the mild flavours working well. The soju floats on the edges of stronger, sweeter flavours, and dashes in between a carbonated highball-style cocktail. Either way, there is a pleasant warmth that lacks the sharp ethanol bite of your average soju, which I'm sure some lighter drinkers will definitely prefer. On its own, it's also a wonderful sipping spirit that goes down the throat with pleasant warmth.

Jinro Ilpoom, 25% ABV - Review

Nose: Wow, this was unexpected. Perfumy in a pleasant way, it reminded me of something sweet, floral and fruity, somewhere between honeydew and snow pears, although I can't quite place it. You could find just a touch of caramel and vanilla.

Palate: A wonderful, semi-oily mouthfeel that coats the roof of your mouth briefly. There's a light dry bite to it, and a surprisingly prominent rice sweetness but not to the point it becomes cloying. A touch of earthiness reminiscent of Korean brown barley tea (Boricha).

Finish: A medium finish that peters out fairly quickly. A pip of astringency makes an appearance with a skosh of citrus and a brief flash of wet flower petals.

My Thoughts:

Fairly similar in base notes as the Jinro Original but it's surprisingly smooth and textural, much cleaner and brighter. In short, it's like a lovely "matured" version of Jinro. Even those that may not like soju will have to admit this one's a very easy spirit to drink neat. Whisky lovers (such as myself) would be be pleasantly surprised with how the oak works with soju too.

On a side note, I was quite taken with the bottle's design for a soju – truly an elevated design that makes for a fantastic gift!

Lok Bing Hong A budding journalist that loves experiencing new things and telling people's stories. I have 30 seconds of coherence a day. I do not decide when they come. They are not consecutive.