南韓燒酒喺元朝畀稱爲“燒酎”。“酎”嘅本意係指穀物經過三次蒸餾，好似接露水咁得到嘅酒，所以又叫“露酒”。高麗嗰陣，每戶人家一般都係各自釀製自己屋企嘅燒酒。去到朝鮮王朝嗰陣，安東地區嘅燒酒成爲朝鮮半島最馨香嘅燒酒。
South Korean soju was known as shochu in the Yuan Dynasty. The original meaning of pickled umbrella refers to the wine obtained by the grain after three distillations, like the dew ground, so it is also called dew wine. In Goryeo, each household made its own soju. When he arrived at the Joseon Dynasty, the soju in the Andong region became the most fragrant soju on the Korean Peninsula.