Kai Lemon Grass

Kai Lemon Grass is listed as a soju-style product made in Massachusetts, with lemongrass as its defining flavor. The label gives no ABV, sweetness level, or base ingredient, so what follows is what flavored soju of this kind usually delivers, not a measured profile. Expect a light, clear, fairly neutral body, since soju has little tannin and no oak influence. The lemongrass should come through as a citrus-herbal note, closer to lemon peel and fresh stalk than to sweet lemon candy. Flavored sojus often finish short and clean, with a faint sweetness. Check the bottle for the exact strength before serving. Serve it well chilled, about 4 to 8°C (40 to 46°F). Cold temperature keeps the citrus-herb aroma crisp and tones down any alcohol warmth. Decanting does nothing for a product like this, so pour straight from the bottle. Traditional soju is served in small shot glasses, and that works here for sipping neat. A small stemless wine glass or a tumbler over ice suits the lemongrass character better, because the aroma has room to open. It also mixes easily with soda water or tonic, and a squeeze of lime suits the herbal note. The lemongrass flavor points toward Southeast Asian and Korean cooking. Good matches include Thai green curry, grilled shrimp or chicken with lemongrass marinade, Vietnamese spring rolls, Korean fried chicken, and steamed dumplings. The clean, cool profile also works against spicy or fatty dishes. This is a drink-now bottle with no aging potential. Keep it cold, and refrigerate it after opening to protect the fresh aroma.