KTown.

K Town Soju.
K Town never sleeps. 24/7, it’s a gathering place for lovers of food, friends, and festivity. Our K Town soju, with its bigger and bolder flavors, designed to be shared with others, is a range of 750mL bottles filled with our love of K Town. Made with soju distilled from organic wheat and rice grown in Northern California, our K Town soju will meet the demands of even the most discerning cocktail enthusiast.

Born from memories of late nights (and mornings) in K Town, Hunni K Town Soju will bring the K Town soju experience to you but with higher quality ingredients and more complex flavors. And at 18.0% ABV, Hunni K Town Soju can be consumed neat or chilled, K Town-style, or mixed into your favorite cocktail.

Yuzu + Elderflower.

Our yuzu and elderflower flavored soju is a bold combination of the unique citrus flavor of yuzu, reminiscent of grapefruit and mandarin orange, with the floral and fragrant notes of elderflower.

Soju from organic wheat and California rice.
18% ABV

coming soon

Korean Pear, Perilla + Lime.

Our Korean Pear, perilla leaf, and lime-flavored soju offer a powerful combination of crisp and tart Korean pears with the sweet chill of perilla leaf (Korea’s mint-like herb) and a squeeze of lime.

Soju from organic wheat and California rice.
18% ABV

coming soon

Grape + Ginger Transfusion.

Our Grape and ginger transfusion flavored soju is a genuinely bold spin on the classic cocktail, the perfect balance of rich sweetness of Concord grape juice and the bracing heat of ginger balanced with a squeeze of lime.

Soju from organic wheat and California rice.
18% ABV

coming soon

Peach + Chili Pepper.

Our peach and chili pepper flavored soju is a bold union of fragrant white peach juice and the unmistakable kick of chili pepper, rounded out with a touch of yuzu juice for added zing.

Soju from organic wheat and California rice.
18% ABV

coming soon
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Eating Well
Reader's Digest
ABC News - Good Morning America
American Distillers
Good Housekeeping
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yobosoju
Yobo drinks’ summer tasting series is back! This summer’s tasting tour kicked off with a special pre-summer stop in Claymont, Delaware on May 6th. And the tour kicks off in earnest on June 17th in Las Vegas, Nevada. We’ll be pouring Yobo Soju Luxe and Hunni Sparkling Soju at every stop. And for the first time ever, we’ll also be sharing Hunni K. Town soju at select tastings. We’ll be adding more tastings, events, and details frequently over the next few months.
We are truly excited for the premier of @joyridemovie tonight at CAAMFest 2023! And we're truly proud to partner with @caamedia for tonight's opening gala! We hope to see you there. Cheers to a great night!
Today, we raise a virtual toast to @foodandwine in celebration of the 40th anniversary of the Food & Wine Classic in Aspen. We couldn't be more excited to be a part of this year's Food & Wine Classic in Aspen from June 16th - June 18th! Our CEO, @john1noe, and the one and only @kristenlkish will be there and pouring Yobo_Kish. Stay tuned for more updates!
As we celebrate #aapiheritagemonth, we wanted to take just a moment to look back and take stock. Our journey started with a simple thought from our founder, @carokimm -- When you can’t find what you’re looking for, you need to create it. Since then... We've gone from 1 bottle made in the NY Finger Lakes in 2015 to a full line of premium Asian American spirits distributed in 33 states and Korea. 500 cases sold in 2020 became nearly 20,000 cases sold in 2022. Yobo Soju Luxe was rated the #1 soju globally by @tastingtable. We partnered with the one and only @kristenlkish to launch the world's first line of Asian American aperitifs. And, we're so very close to introducing the world to KTOWN soju. Our journey is far from over. We are proud of where we've been. We're excited for where we're going. And, it has been a privilege to share our journey.
A bit of insight into the inspiration for Yobo from our founder, @carokimm "I was inspired by all the Korean and Korean-inspired chefs and restaurants that were making waves in the U.S., particularly in New York. They used traditional flavors while maintaining their unique vision and execution. We wanted to add to the conversation of Korean-American culture by creating a modern, high-quality soju to match what these chefs were doing in the kitchen."