Yobo Drinks Meet the First Ultra-Premium American Soju
Move over vodka, rum, and whiskey — America’s first-ever domestically produced, grape-dominant soju is ready for its turn in the spirits spotlight. If you haven’t had soju before, be prepared. You’ll want to reach for some Yobo by the time you’re done reading.
Soju is a clear Korean spirit, known for its smooth, clean taste. Traditionally made of distilled wheat, tapioca, and/or sweet potatoes, soju is typically sipped neat in Korea and is enjoyed at social gatherings on the regular. Its trademark subtle, crisp flavors and relatively low ABV make it easy to sip and savor. Think: vodka’s little sister, with less alcohol, and a sweeter, more refined edge.
The origins of soju date back to the 13th-century Mongolian invasion of the Korean peninsula. Soju literally means “burned liquor,” a reference to the heated distillation process originally brought to Korea by the Yuan Mongols. Fast forward to present day and Yobo Soju, which is continuing to push the boundaries of the spirit by adding grapes to the recipe — a nod to California’s lush land of viticulture. But while some rules and techniques have been bent to craft this uniquely American soju, the lively, carefree attitude traditionally embodied by the spirit has endured.
Yobo (a Korean term of endearment meaning honey) was founded in 2015 by Carolyn Kim, a Korean-American lawyer by trade who had a passionate vision to create something elegant and sippable — and something that embraced her culture. She’s now a female pioneer in the spirits industry, and the brand has quickly evolved into a multi-faceted range that includes Yobo Soju Luxe, Yobo_Kish (an imaginative range of aperitifs created by Top Chef winner, Kristen Kish), K TOWN (a line of all-natural flavored soju), and Hunni Sparkling Soju (canned, RTD cocktails with all-natural fruit juice flavoring).
Together, Kim and Yobo Soju have defied the stereotypes of traditional soju brands and have broken some serious ground with highly innovative, quality-focused products that disrupt, but still very much honor, soju’s traditional origins.
Yobo Drinks Highlights
Yobo is the first-ever grape-dominant, domestically produced soju — with its breezy-low ABV and elegant flavors, it’s turning a lot of heads in the spirits world.
It was founded by Korean-American lawyer, mother, and now female spirits pioneer, Carolyn Kim.
It’s been called “disarmingly cool, effortlessly chic, and undeniably sippable” by TastingTable, who ranked it their No. 1 soju in 2022.
Korean + American: A Fusion of Cultures
Yobo Soju is artfully distilled in southern California, where white sand beaches, salty sea breezes, and verdant vineyards meet. It’s the first-known soju based on northern California grapes (and fruit in general) — a blend of Korean and American cultures and a balance between heritage and home, homage and exploration, and tradition and invention. As a brand, it’s a celebration of what makes each of us unique and diverse.
A ‘Honey’ of a Blend — The Origins of Yobo Soju
Think: brisk ocean breezes and California coast with each sip. Distilled in sunny California, this one-of-a-kind soju brings together the finest ingredients from the state's diverse regions: northern California grapes, short-grain Calrose rice (the founding variety of the California rice industry), and organic wheat. They combine to create the perfect harmony of fragrant florals, subtle complexities, and a not-too-sweet sweetness that leads to a super-clean finish.
Locally Sourced Grapes and Grains
Yobo Soju plucks the ripest, juiciest, locally sourced northern California grapes for the grape spirit base, plus organic wheat spirit and a proprietary short-grain Calrose rice spirit. Yobo contains no sulfites, preservatives, additives, or sugars, making it a top choice for a sustainable sip.
The Only Soju of Its Kind
Yobo Soju Luxe, the OG of the product line, starts with northern California grapes, which are pressed, fermented, and distilled into a pure, clear grape spirit with a subtle fruity and floral taste. Then, organic wheat spirit, fermented and distilled five times, adds a touch of cream and vanilla for warmth. A third spirit, distilled from short-grain Calrose rice, takes the stage to achieve the perfect harmony of fruit, florals, cream, and a traditional Korean soul. The end result is an un-aged, crystal-clear, modern soju spirit that’s intriguing, complex, and balanced — the ultimate mellow, clean spirit.
Carolyn Kim Brings American Spirit and Korean Soul to the Market
Carolyn Kim, Korean-American entrepreneur, lawyer, and mother of twins, was born in Los Angeles and launched Yobo Soju in 2015 after seeing an opportunity to bring a spirit she was passionate about to the market, using both American products and Korean heritage. “Koreans are contributing great things to our culture,” Kim says. “Food, music, dramas, fine art, and more. There’s so much creativity and inspiration, and with social media and other outlets, other cultures are able to experience some pretty cool aspects of Korean culture.”
