Hanjan Blueberry

Hanjan Blueberry is a soju-style drink made in Massachusetts by Esplanda, and it's listed under both wine and soju. The name points to blueberry as the flavor. Fruit-flavored soju in this style usually has a clean, lightly sweet profile: ripe dark berry up front, a soft jammy note, and a gentle tartness from the skins. Expect a light body with little weight on the palate. It has no tannin and no oak, so the finish tends to be short, fruity and clean instead of grippy or woody. Producer details such as the exact base, strength and sugar level aren't given here, so check the label for those. Serve it cold. Around 4 to 8°C (40 to 46°F) keeps the fruit bright and stops the sweetness from turning syrupy, and an hour or two in the fridge or 20 to 30 minutes in an ice bucket will get it there. It doesn't need decanting. Pour it straight from the bottle. For glassware, a small soju glass or shot glass suits sipping the Korean way, and a white wine glass or a short tumbler over a few ice cubes works if you want a longer drink. A splash of soda water gives a lighter spritz-style serve, and lemon or lime juice sharpens the berry flavor. The sweetness and fruit make it easy to pair with salty, fatty or spicy food. Korean fried chicken, grilled pork belly, tteokbokki and kimchi pancakes are all good matches, because the cold berry sweetness cuts through the richness and softens the chili heat. It also goes well with salty snacks, or with a plain cheesecake or vanilla ice cream for dessert. This is a drink-now bottle. Fruit-forward soju styles are made to be drunk young and don't improve with cellaring. Keep it cool, and once opened, refrigerate it and finish it within a few days for the freshest fruit flavor.