Andong Soju is a type of Korean soju produced in the Andong region of South Korea, which is a distilled soju with a high alcohol content, generally 45% vol. The main ingredients of Andong shochu are high-quality rice and pure water from the foot of Mt. Kijo in northeastern Andong. Andong shochu is brewed using the traditional rice distillation process, using wheat as the mother of sake and rice as hard rice, and the two are blended and fermented together, and after distillation, they are brewed into Andong shochu.
 
In 1987, Andong soju was designated as an intangible cultural property of Korea in North Gyeongsang Province. Currently, there are two technical holders of Andong soju in the Andong area, they are Park Jae-su and Ms. Cho Ok-hwa. There are few ways to buy Andong shochu in Japan, so it is recommended to go to the local area.