Gang Chu Lychee Soju

Gang Chu Lychee Soju is a lychee-flavored soju made in Massachusetts. Flavored sojus in this style are usually lighter and sweeter than traditional soju, and they sit between a spirit and a wine in strength. The listing gives no ABV, so check the label for the exact strength. Expect a clearly floral lychee nose with notes of rose petal and pear, and a soft, lightly sweet palate. Body is typically light, and there is no tannin or oak. Acidity is gentle, so the sweetness is the main texture. The finish is usually short and clean, with a perfumed lychee note. Serve it well chilled, around 4 to 7°C (40 to 45°F). You can keep the bottle in the refrigerator or put it in an ice bucket for 20 to 30 minutes. Cold temperatures keep the sweetness in check and bring out the floral aromas. It needs no decanting. A small white wine glass or a stemless tumbler works for sipping neat, and a traditional soju shot glass suits a casual round. Over ice in a highball glass, it also works as a base for a simple long drink with soda water and a squeeze of lime. The lime and the bubbles offset the sweetness. At the table, lychee soju tends to suit foods with heat, salt, or char, since the sweetness and fruit soften spice. Korean fried chicken, spicy pork bulgogi, tteokbokki, and grilled shrimp are natural matches. Dumplings with chili oil and Thai or Sichuan dishes also work. It is also good with a fruit plate or a soft cheese. This is a drink-now bottle meant for freshness, not cellaring. Once opened, reseal it and keep it cold. Drink it within a few weeks, because the delicate lychee aroma fades with time.