The doctor warned about the dangers of Korean vodka soju

Soju is a Korean vodka that was originally made from rice, but because of the economy, they began to make it from sweet potatoes, wheat and cane, the properties of the drink can be dangerous to the body. Alexander Umnov, a lecturer at the Department of Surgery at the Medical Faculty of the State University of Education, warned about this on Thursday, November 20.

According to the expert, this drink is saccharified (fermented and distilled) during cooking, and then diluted with water. He specified that its strength ranges from 20 to 45 degrees, but the 20-degree version is most often used.

"The alluring lightness of a sweet drink is tempting and dangerous, since because of its lightness a person can drink more ethanol, which will have a greater effect on the body than fortified tasteless or bitter alcohol, which cannot be overcome much. I drank more — more severe poisoning of the body and heaviness of the head in the morning. Another danger is that it is not known what the drink was made from," he said in a conversation with Lenta.Ru .

Umnov clarified that in artisanal conditions, soju is distilled from sweet potatoes, cane, and the like, and as a result, consumers are dealing with Korean-bottled moonshine. In such cases, counterfeiting, the addition of industrial alcohols, as well as the use of spoiled products are possible, he concluded.

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Earlier, on November 19, medical worker Valeria Zaretskaya told Izvestia that the growing popularity of Korean soju in Russia is causing concern among doctors due to the specific effects of sugary low-alcohol drinks on the body. It is wrong to perceive this drink as safer alcohol, since the total amount of ethanol consumed remains the key risk factor.

On the same day, it was reported that sales of the alcoholic drink soju doubled due to the interest of Russians in Asian culture, RT reports. In January – September 2025, they increased by 105.6% year-on-year and exceeded 700 thousand decaliters, according to the website. kp.ru . Manufacturers note that promotion through Korean restaurants helps to bring soju from a niche product to a mass category.

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