The process of making the fermentation starter (nuruk) for Andong soju consists of washing and drying wheat, which is then crushed and mixed with water.

A soju gori (two-storied distilling appliance with a pipe), and a cooling device are placed on the sot, and flour dough is used to make an air-tight seal.

The development of soju in Andong is related to the Yuan dynasty's movement into the Korean Peninsula during the 13th century.

Joe Ok-wha made and preserves this Andong soju, so she was designated as "Korean food grand master No.20" on September 18, 2000.

[6] Andong soju is the only specialty to have two Korean food grandmasters because Joe Ok-wha and Park Jae-seo's way of making it and materials are different from each other.