Yes, opened soju can be kept for a while, but it is important to handle it properly to ensure the best quality. If you plan to keep it for the future, store it in a cool and dark place (not in the refrigerator) and make sure to airtightly seal the bottle.
It’s also recommended to place the opened soju in a 500 ml plastic bottle for extra protection. The soju should still keep for up to 6 months, but quality might deteriorate over time as the alcohol evaporate and the flavor begins to fade.
However, it is not recommended to store soju in opened containers for longer than two months.
Is it okay to drink expired soju?
No, it is not okay to drink expired soju. Liquor generally has a long shelf-life, but drinking soju past its expiration date can make you ill. Aside from the risk of food poisoning, the taste and flavor of the soju may have drastically changed, making it unpalatable.
Additionally, the alcohol content in the soju may have weakened from the expiration date, making it less potent. Expired soju should be discarded as it is not safe for consumption.
Can you drink soju past expiration date?
That depends on the product. Generally speaking, soju does not have a set expiration date, since it is a distilled alcoholic beverage. The best rule of thumb is to review the specific product you are drinking, as it may have an expiration printed on the bottle or packaging.
Generally speaking, if the soju has been stored and handled properly, it may still be safe to drink past the expiration date. However, if the bottle has been exposed to drastic changes in temperature, has been left open, or shows signs of spoilage, it likely should not be consumed as it can cause sickness or foodborne illness.
It is always best to err on the side of caution, and if you are in doubt, simply don’t drink the soju and find a fresher bottle instead.
How long does soju last after being opened?
Opened soju will last for several weeks, if refrigerated and stored properly. Most soju bottles will come with a “best if used by” date that should be adhered to, as the product’s quality may start to decline after it has expired.
However, this date is simply a guideline and not an indication of when the soju should be discarded. It is important to store soju in a cool, dark place such as the refrigerator. In warm climates, the refrigerator is the best place to store opened soju, as the higher temperatures can cause bacteria to multiply faster, leading to spoilage.
Additionally, once the bottle is opened, it is best to not transfer the soju to another container, as this can lead to air and bacteria getting into the product. Proper storage, such as refrigerating the bottle, tightly closing the cap, and drinking the soju within two to three weeks of opening, can maximize the life of the soju.
Where can I find the expiration date of soju?
To find the expiration date of soju, you should look for the “best before” date on the bottle label. Depending on the brand, this information will be printed in different places, but often on the front or back of the bottle near the barcode.
It may also be written in Korean, so you may need to use an online translation tool to read it. Additionally, you can contact the manufacturer directly to find out the expiration dates for their soju products.
Should soju be refrigerated?
Yes, soju should be refrigerated. Soju is an alcoholic beverage made with fermented rice, wheat, or other grains. Since it’s an alcoholic beverage, it contains a certain level of ethyl alcohol, which is a type of volatile compound that is sensitive to temperature.
When left at warm temperatures, the volatility of the alcohol increases, causing it to evaporate quickly and reducing the flavor of the soju. Storing soju in the refrigerator helps to slow down this process and maintain the flavor of the beverage.
Additionally, the cold temperatures help to preserve the delicate aromas and flavors of the soju, making it more enjoyable to drink. For best results, it’s recommended to store soju in the refrigerator prior to consuming and keep it there when not in use.
