One can't have a hearty Korean dinner — or even sushi — without a bracing serving of soju. It's clear color and clean flavor is comparable to vodka, except for a slightly sweeter taste resulting from the addition of sugar in the distilling process. The first recorded distilling of soju happened around 1300 when the Mongols, who had learned to distill arak (an anise-based liqueur) from the Persians. Soju is distilled using rice, but......