One of the clubs in school of hotel and tourism management, the Bacchus: SHTM Wine Society, hosted a soju tasting event. The event featured Mr. Ted Sungchan Ko, the founder of Kave, a Korean beverage company based in Hong Kong. He gave a brief overview of the history of soju, from its Mongol-period origin to the three distillation methods which are used. We then tasted five different types, including Won Soju, Citrus Soju from Jeju Island, Barley Soju which had been aged in oak, and Asian Plum and Double Distilled Soju. The soju at the event was quite different form the green bottles I've had before, and I found it interesting how many different types of soju there were.