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Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
has a wide variety of traditional alcoholic drinks, known as ''sul'' (). Many of these drinks end with the Sino-Korean word ''-ju'' (), and some end with the native Korean word ''-sul''. The Sino-Korean ''-ju'' is not used as an independent noun. There are an estimated 1,000 or more kinds of alcoholic drinks in Korea. Most are made from rice, and are fermented with the aid of yeast and ''
nuruk ''Nuruk'' () is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including '' takju'', ''cheongju'', and soju. It is an essential ingredient in Shindari and is mixed with rice.Nowicki, Step ...
'' (a wheat-based source of the enzyme
amylase An amylase () is an enzyme that catalyses the hydrolysis of starch (Latin ') into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of ...
). Fruits, flowers, herbs, and other natural ingredients have also been used to craft traditional Korean alcoholic drinks. There are six distinct flavors: sweet, sour, pungent, roasted, bitter, and spicy. When the flavors are balanced, the alcohol is considered of good quality.


Etymology

There are several hypotheses regarding the origin of the word Sul, for one it is thought to have come from Chinese characters or Su-eul meaning Korean milk porridge (Korean word Tarakjuk). It can be understood that Sul must have derived from the fermentation of leftover milk porridge. The most prominent origin for the word comes from boiling appearance while fermentation, as if fire was coming out of water and thus combining Korean word for fire-Bul and water-Su abbreviate over time to become Sul.Sul, Korean alcoholic beverages, Issue 4 of Intangible cultural heritage of Korea, National Research Institute of Cultural Heritage, ISBN 978-89-299-0176-9 93590 Government Publication Number 11-1550011-000578-01Yu TS,et al. Bibliographical study on microorganisms of Nuruk(until 1945). Journal of Korean Society of Food and Nutrtition. 1996\25(1):170-179


History


Mythology

The first story of alcohol appeared in Jewang-Ungi, a Korean historical archive book.Ji Hyeon Jang, “Urinala Sul-ui Yeoksa” istory of Korean alcoholic drinks Hanguk Siksaenghwal Munhwahakhoeji ournal of the Korean Society of Dietary Culture4, no. 3 (1989): 271-274.


Goguryeo kingdom

The records compiled in 1145, Samguk sagi (history of the Three Kingdoms) is one of the oldest record of Sul. The presence of Sul was given out in a story about the founding of the kingdom, Goguryeo. The story when translated to English: “Haemosu, the son of the god of heaven invited the three daughters of Habaek, a water deity, and treated them to Sul. When the three daughters were about to return home, he seduced the eldest daughter, Yuhwa, and they spent the night together. Thereafter, Yuhwa gave birth to Jumong, the future founder of Goguryeo.” Archaeological study indicates that there are records that show that these brewing skills and techniques were learned by Chinese and Silla dynasty; during the Wei dynasty of China, the governor Gasahyop of the Sadong region transferred the techniques to China and the liquor came to be known as Gokaju.


Baekje

There are records that show that these brewing skills and techniques were learned by Japanese from Baekje; Gosagi an old Japanese book on historical stories notes that the brewing techniques were transferred from Baekje to Japan by Inbeon, the emperor enjoyed the drink along with singing & dancing which earned him the name “liquor deity”.


Silla

Records show that Goguryeo’s Sul brewing skills and techniques were learned and transferred to Silla kingdom and came to be known as poets’ drink. Jibung Yuseol, a Silla text, provides evidence of sul brewing techniques and traditions. By the time of the unification of The Three Kingdoms, Silla had developed methods and traditions for distillation and soon sul become common and popular among the upper class.


Goryeo Dynasty

During
Goryeo Dynasty Goryeo (; ) was a Korean kingdom founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korean Peninsula until 1392. Goryeo achieved what has been called a "true national unificat ...
(918-1392), the brewers had developed new and perfected techniques for brewing methods for grain alcohols. Seo Geung, a Sung Dynasty China ambassador mentioned about the trades and characteristics of methods constituents and effects of Sul in his book about Korea. Dongui Bogam and Boncho Gangmok, archived medical texts shows evidence of distillation techniques and practices transferred from outside of Korea. Buddhist temples had the ability & recourses to make Sul. They served and sold liquors in their inns; state run public drinking houses boosted new currency circulation, haedong tongbo and this in turn contributed to the increase of taverns. Sul of the highest quality for ceremonies, national celebrations were made in Yangonseo, special building in palaces. During the Goryeo Dynasty many types of liquor came into existence, categorised into several groups mainly takju- a thick rice wine, gwasilju-a fruity wine, soju- a distilled spirit and cheongju- a clear rice wine.


Joseon Dynasty

During the
Joseon Dynasty Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and r ...
(1392-1910), private families’ home brewers developed techniques to make liquor of highest quality and hence this era saw the peak of Sul culture and its technical advancement. In 1610 compilation of Dongui bogam, an exemplar of Korean Medicine helped in the creation of a new liquor using medicinal herb. During this time period Sojutgori, a type of distiller for soju boosted the production of Soju and thus its consumption. Soju had become so popular in Joseon Dynasty it was thought to deplete nation’s food supply, due to this a famous scholar and politician Jeong Yakyong suggested the king to confiscate the distillers from common people and thus preserve rice. In contrast to that the rich and the aristocratic society consumed luxury alcohols. During this period, the country had developed indigenous liquor with its distinct characteristics by region. Soju for the northern region, Yakju for the middle region and Takju for the southern region. During the late Joseon, Gwahaju a type of rice wine: where soju a distilled spirit is added to brewed liquor. This was originally done to preserve rice wines during summer.“The Art of Korean traditional liquor”, by Park hyeong-gi, The Korean Herald, Published : Jan 22, 2016


1910-1945

Before the Japanese colonial rule, Sul was brewed in small scale at home. The new colonial government allowed only licensed brewers to make alcoholic beverages. It issued license to brewers in support of the government and passed a decree levying liquor tax. This resulted in banning home brewing, extinction of thousands of traditional liquors and industrialization of Sul production in Korea. Despite this many Korean households brewed Sul illegally. In 1916 a liquor tax law was adopted to suppress the Korean home brewers. Western drinks like beer, whisky were introduced in Korea and were popular among the wealthy, in the other hand common people still continued consuming traditional Korean beverages. Liquor tax was still valid even after liberation in 1945.
Nuruk ''Nuruk'' () is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including '' takju'', ''cheongju'', and soju. It is an essential ingredient in Shindari and is mixed with rice.Nowicki, Step ...
production became a concern due to the food shortage because of Korean War and hence in 1965 grain management law was passed which further tightened liquor control. After liberation, Sul production had reached its worst compared to before the period. During this time many traditional recipes were altered and a huge variety of traditional liquor was lost. Many of the techniques, skills and knowledge in the making of Sul were not recorded rather orally transmitted resulting in the loss of traditional home brewing. In 1980, the government lifted some controls on Sul ensuing reappearance of some types of Sul. Late 1980s consideration to designate traditional liquors a state heritage was underway. In 1995 government allowed home brewing.


Methodology


Constituents and components

Sul is made of
nuruk ''Nuruk'' () is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including '' takju'', ''cheongju'', and soju. It is an essential ingredient in Shindari and is mixed with rice.Nowicki, Step ...
.
Nuruk ''Nuruk'' () is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including '' takju'', ''cheongju'', and soju. It is an essential ingredient in Shindari and is mixed with rice.Nowicki, Step ...
is a Korean equivalent to barley malt used in brewing beer in the west. It is a dough made from grain germinated by enzyme-releasing microorganisms and hence a fermentation starter for the whole process of brewing alcoholic beverages. It gives the flavors, color, and fragrance, thus a determining factor for the result of Sul produced. The key ingredients needed to make
Nuruk ''Nuruk'' () is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including '' takju'', ''cheongju'', and soju. It is an essential ingredient in Shindari and is mixed with rice.Nowicki, Step ...
are culture medium and microbes. In a culture medium made of grains such as rice, wheat, and barley; microbes like fungi and bacteria are germinated. Depending on the color of the fungi used nuruk obtains its specific color, fungi can be categorized based that into three kinds, they are: Monascus purpureus which is reddish, Aspergillus oryzae which is brownish in color and Aspergillus niger which is blackish. Out of these for making the Korean liquor the principal Nuruk used is the brownish variation. The determining factors for fermentation are humidity and favorable temperature which instigates better fungi culture formation on ,uruk. The traditional way of making Nuruk requires ground wheat to be mixed with water transferred to a mold and pressed to obtain the desired shape. Thereafter hung in the kitchen or a room and turned a few times, it then would take about 12–20 days to ferment the dough. To get the best result with a fresh scent and clear color sul, a well-cultured Nuruk is essential. Nuruk originating from different regions in Korea can be determined by their thickness and width; for instance, Nuruk from the mountainous region need to be wide and thin, Nuruk from plains needs to be thick and small, thus Nuruks can be found to have a variety of shapes such as flat disk shape, rectangular, globe-shaped, etc. The use of the apt shape of nuruk affects the germination of fungi and fermentation otherwise might result in low alcohol yield or compromise flavor which in turn results in a temperature increase inside the fermentation jar. Nuruk was used in Korea during The Three Kingdom period, records such as Goryeo Dogyeong by Xu Jing in 1123CE and Hallimbyeolgok from the Goryeo period show that Nuruk was used for making Sul and Korean traditional alcohol was brewed using a special type of Nuruk indication of a variety of Nuruk during that period respectively. A classic text about food in the mid-Joseon period, Gyugonsiuibang(1670) gives names and manufacturing details of traditional Nuruks and also concludes the same. Further, nuruk during the Joseon dynasty was classified into two categories. One is made out of a lump of grain power called Ddeok-nuruk and the other is made out of cereal grains called Heuchim-nuruk. This led to the production of distinct Sul. The use of Ddeok-nuruk gave a rich and complex flavor to the Sul as a variety of microorganisms like fungi, yeasts and lactic acid bacteria could grow thoroughly deep inside the lump. Compared to this when Heuchim-nuruk was used the Sul tasted simple and light since fungi grew only on the surface of the Nuruk. Since the start of using industrial commercial fermentation starters, the use of Nuruk had declined rapidly over the years.


Flavor, Color and Fragrance

Traditional Korean alcohols don’t have wide spectrum of colors irrespective to the ingredients added like flowers or grass root or tree barks the result gives very common colors. The color of the best Korean traditional liquor is brighter and deeper golden. Golden color is the best among the different tints, and deep purple is least desirable, whereas amber is second best tint. Apart from the color of the alcohol, transparency is also a key factor to determine its quality. More the transparency that is clearer the beverage better the class rating. Despite using only rice and Nuruk without any other supplements it can showcase fragrance resembling grapes, berries like strawberries, apples, peaches, plum or lotuses. If the process is compromised there is a chance of having unpleasant odor like that of Nuruk fungi, thus it is always desired to let the brewing process undergo several fermentations and give it ample amount of time to avoid undesirable smell. More fermentation and longer maturing is desired to produce better quality with better flavors, colors and fragrance.


Varieties

Most traditional Korean alcoholic drinks are
rice wine Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the s ...
s, fermented with the aid of
yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constit ...
and ''nuruk'' (a wheat-based source of the
enzyme Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products ...
amylase). Main varieties include clear rice wines (''cheongju''), milky rice wine (''takju''), distilled liquor (''soju''), fruit wine (''gwasil-ju''), flower wines, and medicinal wines.


Rice wines


Milky

''
Makgeolli ''Makgeolli'' ( ko, 막걸리, raw rice wine ), sometimes anglicized to makkoli (, ), is a Korean alcoholic beverage. The milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and ast ...
'' (also known as ''takju'' and ''nongju''), is a milky, sweet alcoholic drink made from rice. It is one of Korea's most popular alcoholic drinks. The oldest traditional Korean rice wine, its alcohol content is six to seven percent. It is fermented naturally and not filtered, which gives it its milky-white color and leaves a chalky residue at the bottom. Thick and smooth, it tastes sweet and slightly tangy, with a cool aftertaste. ''Makgeolli'' is served in a bowl, rather than a cup. In ''Poetic Records of Emperors and Kings'', written during the
Goryeo Goryeo (; ) was a Korean kingdom founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korean Peninsula until 1392. Goryeo achieved what has been called a "true national unificat ...
dynasty (918-1392), the drink was first mentioned in the founding story of the Goguryeo Kingdom during the reign of King Dongmyeong (37-19 BC). ''Makgeolli'' is brewed with classical methods, using ''nuruk'' (molded cereal which produces hydrolysable enzymes, decomposing macromolecules to
monomer In chemistry, a monomer ( ; '' mono-'', "one" + '' -mer'', "part") is a molecule that can react together with other monomer molecules to form a larger polymer chain or three-dimensional network in a process called polymerization. Classification ...
s for yeast growth) cooked rice, water, barley and yeast. The brewing process has two steps: seed and main mash and main fermentation. Seed mash is the process of obtaining actively-growing yeasts and enzymes in the mixture of yeast and ''nuruk''. The main mash acquire tastes and aromas from the transformation of nutrients and amino acids derived from the rice. Main fermentation lasts for about a week. Due to the microorganisms present during fermentation, it contains 1.9 percent protein, over 10 amino acids, vitamin B,
inositol Inositol, or more precisely ''myo''-inositol, is a carbocyclic sugar that is abundant in the brain and other mammalian tissues; it mediates cell signal transduction in response to a variety of hormones, neurotransmitters, and growth factors and ...
and
choline Choline is an essential nutrient for humans and many other animals. Choline occurs as a cation that forms various salts (X− in the depicted formula is an undefined counteranion). Humans are capable of some ''de novo synthesis'' of choline but r ...
. ''Makgeolli'' is reported to increase metabolism, relieve fatigue and improve the complexion. A regional, slightly-creamier variant, originally from
Gyeonggi-do Gyeonggi-do (, ) is the most populous Administrative divisions of South Korea, province in South Korea. Its name, ''Gyeonggi'', means "京 (the capital) and 畿 (the surrounding area)". Thus, ''Gyeonggi-do'' can be translated as "Seoul and the s ...
, is called ''
dongdongju ''Makgeolli'' ( ko, 막걸리, raw rice wine ), sometimes anglicized to makkoli (, ), is a Korean alcoholic beverage. The milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and ast ...
''. Another variety, called ''ihwaju'' (hangul: ; hanja: ; "pear-blossom wine") is so named because it is brewed from rice with rice malt which ferments during the pear-blossom season. ''Ihwaju'' is often so thick that it is eaten with a spoon. A similar drink is known as '' Gamju''; this name is also used for non-alcoholic sweet drinks, including '' Sikhye'' ().


Clear

''
Cheongju Cheongju () is the capital and largest city of North Chungcheong Province in South Korea. History Cheongju has been an important provincial town since ancient times. In the Cheongju Mountains, specifically in the one where Sangdang Sanseong is ...
'', or ''yakju'', is a refined rice wine made from steamed rice which has undergone several fermentation stages. Also known as ''myeongyakju'' or ''beopju'', it is distinguished from ''takju'' by its relative clarity. Varieties include ''baekhaju'' (백하주), made from glutinous rice and ''nuruk'', and ''heukmeeju'' (hangul: 흑미주; hanja: 黑米酒; "black rice wine", made from black rice). ''Yakju'' is brewed with boiled rice, yeast, and water. If chrysanthemum is included, it is called ''gukhwaju''; if azalea is added, it is called ''dugyeonju''; if pine sprouts are used, it is called ''songsunju''; if lotus leaves are added, it is called ''ywonyeopju''; if ginseng is used, it is called ''insamju''. ''Takju'' and ''cheongju'' are sometimes
distilled Distillation, or classical distillation, is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the hea ...
, with medicinal herbs added to the distilled liquor. This mixed liquor is brewed to enhance the medicinal effects of the herbs. ''Cheongju'' is similar to Japanese ''
sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and in ...
''. Chung Ha is a popular brand which is widely available in Korean restaurants. Local variations include ''
beopju ''Beopju'' () is a type of ''cheongju'' (clear rice wine). The name literally means "law liquor", as it is made following a fixed procedure. On 1 November 1986, a variety called ''Gyodong-beopju'' was designated by the government of South Korea ...
'', brewed in
Gyeongju Gyeongju ( ko, 경주, ), historically known as ''Seorabeol'' ( ko, 서라벌, ), is a coastal city in the far southeastern corner of North Gyeongsang Province in South Korea. It is the second largest city by area in the province after Andong, ...
.


Flavoured

This ''yakju'' is brewed with flowers and leaves for a distinctive flavor. ''Kookhwaju'' (chrysanthemum wine), ''omijaju'', ''songjeolju'' and ''dugyeonju'' are types of ''gahyanggokju''. A number of Korean traditional wines are produced from flowers. These include wines made from
chrysanthemum Chrysanthemums (), sometimes called mums or chrysanths, are flowering plants of the genus ''Chrysanthemum'' in the family Asteraceae. They are native to East Asia and northeastern Europe. Most species originate from East Asia and the cent ...
s (''gukhwaju''),
acacia ''Acacia'', commonly known as the wattles or acacias, is a large genus of shrubs and trees in the subfamily Mimosoideae of the pea family Fabaceae. Initially, it comprised a group of plant species native to Africa and Australasia. The genus nam ...
flowers, ''maesil'' and peach blossoms,
honeysuckle Honeysuckles are arching shrubs or twining vines in the genus ''Lonicera'' () of the family Caprifoliaceae, native to northern latitudes in North America and Eurasia. Approximately 180 species of honeysuckle have been identified in both con ...
, wild
rose A rose is either a woody perennial flowering plant of the genus ''Rosa'' (), in the family Rosaceae (), or the flower it bears. There are over three hundred species and tens of thousands of cultivars. They form a group of plants that can be ...
s, and
sweet-briar ''Rosa rubiginosa'' (sweet briar, sweetbriar rose, sweet brier or eglantine; syn. ''R. eglanteria'') is a species of rose native to Europe and western Asia. Description It is a dense deciduous shrub 2–3 meters high and across, with the st ...
petals and berries. One famous variety of flower wine, called ''baekhwaju'', is infused with herbs as well as 100 varieties of dried flowers. ''Dugyeonju'' (두견주, 杜鵑酒) is a wine made from
azalea Azaleas are flowering shrubs in the genus '' Rhododendron'', particularly the former sections '' Tsutsusi'' (evergreen) and '' Pentanthera'' (deciduous). Azaleas bloom in the spring (April and May in the temperate Northern Hemisphere, and Oct ...
petals which is produced in
Chungcheong Province Chungcheong (''Chungcheong-do''; ) was one of the eight provinces of Korea during the Joseon Dynasty. Chungcheong was located in the southwest of Korea. The provincial capital was located at Gongju, which had been the capital of the kingdom o ...
. Sweet, viscous and light-yellowish-brown in color, it contains about 21 percent alcohol. ''Myeoncheon Dugyeonju'' is the South Korean government's Important Intangible Cultural Property No. 86-2. Medicinal liqueurs, known as ''yagyongju'' (, ), are produced by combining seeds, herbs and roots with alcohol. * ''
Baekse-ju Baekseju (; sold under the brand name Bek Se Ju) is a Korean glutinous rice-based fermented alcoholic beverage flavored with a variety of herbs, ginseng most prominent among them. The name comes from the legend that the healthful herbs in baeksej ...
'' (brand name Bek Se Ju), a commercial variant of medicinal wine, is the most popular medicinal wine among younger people (who generally do not drink it for its medicinal properties). It has become a popular alternative to ''soju'' in restaurants and bars. ''Baekse-ju'' is a rice wine infused with ginseng and eleven other herbs, including
licorice Liquorice (British English) or licorice ( American English) ( ; also ) is the common name of ''Glycyrrhiza glabra'', a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring can be extracted. The l ...
, ''omija'' ('' Schisandra chinensis''), ''gugija'' ( Chinese wolfberry), '' astragalus'', ginger and
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...
, with 13 percent alcohol. * ''Bem ju'' is made by placing a snake in a jar of distilled liquor (such as ''soju'') and aging it. It is a folk remedy that is said to be particularly good for men. Various types of snakes are used. According to local lore, the more venomous the snake, the more powerful the medicinal quality (and the higher the price). * ''Beolddeok ju'': A rice wine infused with herbal medicines and sweetened with pumpkin malt which is believed to increase male stamina. Bottles are often sold topped with a ceramic penis with a smiling face. * ''Chuseongju'' is a traditional wine made from rice and herbs, including ''omija'' (''Schisandra chinensis'') and '' Eucommia ulmoides''. It is commercially available in a bamboo-shaped bottle. * ''Daeipsul'' () is a traditional folk wine from
Damyang County Damyang County (''Damyang-gun'') is a county in Jeollanam-do, South Korea. Tourism is a major local industry. Notable local products include bamboo goods and strawberries. Damyang is not to be confused with Danyang, which is located in east ...
in South Jeolla Province made from glutinous and brown rice, bamboo leaves, and ten medicinal herbs. * ''Dosoju'' is a popular herbal wine, traditionally served on
New Year's Day New Year's Day is a festival observed in most of the world on 1 January, the first day of the year in the modern Gregorian calendar. 1 January is also New Year's Day on the Julian calendar, but this is not the same day as the Gregorian one. Whi ...
. * ''Insamju'', made with
ginseng Ginseng () is the root of plants in the genus '' Panax'', such as Korean ginseng ('' P. ginseng''), South China ginseng ('' P. notoginseng''), and American ginseng ('' P. quinquefolius''), typically characterized by the presence of ginsenosides ...
, is said to be the most popular medicinal wine among older people. * ''Jugyeopcheongju'' is a traditional liquor made with
bamboo Bamboos are a diverse group of evergreen perennial flowering plants making up the subfamily Bambusoideae of the grass family Poaceae. Giant bamboos are the largest members of the grass family. The origin of the word "bamboo" is uncertain, ...
leaves. * ''Ogalpiju'' is made from the bark of '' Eleutherococcus sessiliflorus'', blended with ''soju'' and sugar. * ''Sansachun'' is a commercial Korean wine made from the red fruit of the ''sansa'', or Chinese hawthorn (''
Crataegus pinnatifida ''Crataegus pinnatifida'', also known as mountain hawthorn, Chinese haw, Chinese hawthorn or Chinese hawberry, refers to a small to medium-sized tree, as well as the fruit of the tree. The fruit is bright red, in diameter. Use Culinary use In ...
''). The Bae Sang Myun Brewery Company markets this wine, claiming therapeutic effects. * ''Songsunju'' is ''soju'' made with glutinous rice and soft, immature pine cones or sprouts.


Fortified

''Honju'' is brewed with grain by adding ''soju''. '' Gwaha-ju'' and '' songsun-ju'' are types of ''honju''.


Distilled liquors

* ''Hongju'', a red liquor made with rice, red gromwell ''(
Lithospermum erythrorhizon ''Lithospermum erythrorhizon'', commonly called purple gromwell, red gromwell, red-root gromwell and redroot lithospermum, is a plant species in the genus ''Lithospermum''. It is called ''zǐcǎo'' () in Chinese, ''jichi'' () in Korean, and ''m ...
)'', and
nuruk ''Nuruk'' () is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including '' takju'', ''cheongju'', and soju. It is an essential ingredient in Shindari and is mixed with rice.Nowicki, Step ...
. Made only on the Jeollanam-do island of Jindo it was originally distilled for its supposed medicinal qualities. Hongju producers have committed to using only ingredients found on Jindo island. * ''
Soju (; Hangul: ; Hanja: ) is a clear and colorless Korean distilled alcoholic beverage. It is usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% h ...
'', a clear, slightly-sweet distilled spirit, is the most popular Korean liquor. It is known as "a friend of life" and "the common people's drink." ''Soju'' is made from grains (such as rice, barley, and wheat) or starches, such as potatoes,
sweet potato The sweet potato or sweetpotato ('' Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young ...
es, and tapioca. Although ''soju'' is often compared to vodka, it has a sweet taste due to
added sugar Added sugars or free sugars are sugar carbohydrates (caloric sweeteners) added to food and beverages at some point before their consumption. These include added carbohydrates (monosaccharides and disaccharides), and more broadly, sugars na ...
. The drink is usually served in a
shot glass A shot glass is a glass originally designed to hold or measure spirits or liquor, which is either imbibed straight from the glass ("a shot") or poured into a cocktail ("a drink"). An alcoholic beverage served in a shot glass and typically cons ...
. It has a smooth, clean taste, and pairs well with a variety of Korean dishes. ''Soju'' is generally inexpensive; a typical bottle costs about 1,800, less than 1.65 (convenience store standards). It typically has an alcohol content of 40
proof Proof most often refers to: * Proof (truth), argument or sufficient evidence for the truth of a proposition * Alcohol proof, a measure of an alcoholic drink's strength Proof may also refer to: Mathematics and formal logic * Formal proof, a c ...
(20 percent alcohol by volume). In the 13th century, during the Goryeo dynasty, Mongol invaders brought ''soju'' (known as ''araki'') with them. ''Araki'' is derived from the Arabic ''araq'' (liquor). ''Soju'' was originally developed in Arabia, and passed through Mongolia on its way to Korea. Distilled liquor was new to Koreans, who were accustomed to fermented alcoholic drinks such as ''makgeolli''. Mongol camps such as
Kaesong Kaesong (, ) is a special city in the southern part of North Korea (formerly in North Hwanghae Province), and the capital of Korea during the Taebong kingdom and subsequent Goryeo dynasty. The city is near the Kaesong Industrial Region close t ...
,
Andong Andong () is a city in South Korea, and the capital of North Gyeongsang Province. It is the largest city in the northern part of the province with a population of 167,821 as of October 2010. The Nakdong River flows through the city. Andong is a ...
and Jeju Island are well-known ''soju''-producing regions. During the late 20th century, ''soju'' flavored with lemon or
green tea Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since th ...
became available. The Japanese version is known as ''
shōchū is a Japanese distilled beverage. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots. ...
''. ''Danyangbeop'' (single-brew) or ''leeyangbeop'' (double-brew) are traditional grain-wine brewing methods. ''Takju'' or ''cheongju'' is distilled to produce ''soju''. Andong ''soju'' distinctive flavor is well known in the city. ''Okroju'' from
Gyeonggi Province Gyeonggi-do (, ) is the most populous province in South Korea. Its name, ''Gyeonggi'', means "京 (the capital) and 畿 (the surrounding area)". Thus, ''Gyeonggi-do'' can be translated as "Seoul and the surrounding areas of Seoul". Seoul, the na ...
originated in Hanyang during the late Joseon dynasty. '' Munbae-ju'' is South Korea's Important Intangible Cultural Property 86‑1. It is a traditional liquor made from malted
millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets a ...
, sorghum, wheat, rice and ''nuruk'', with a strength of 40 percent alcohol by volume. ''Munbae-ju'' originated in the Pyongyang region and is known for its fragrance, which is said to resemble the flower of the ''munbae'' (pear) tree.Traditional Liquor
Korea Tourism Organization The Korea Tourism Organization (KTO) is an organization of the Republic of Korea (South Korea) under the Ministry of Culture and Tourism. It is commissioned to promote the country's tourism industry. The KTO was established in 1962 as a gover ...
. Retrieved 28 August 2009
Distilled liquors also include ''goryangju'' and ''okroju''.


Flavoured

''Yagyong-jeungryuju'' (medicinal liquor) include: * ''Gamhongno'' is a traditional light-pink liquor with medicinal herbs which is popular in
Pyongyang Pyongyang (, , ) is the capital and largest city of North Korea, where it is known as the "Capital of the Revolution". Pyongyang is located on the Taedong River about upstream from its mouth on the Yellow Sea. According to the 2008 populat ...
and the
Kwanso Kwansŏ is the name of a region that coincides with the former Pyongan Province in what is now North Korea. The region includes the modern-day provinces of Chagang, South Pyongan and North Pyongan North Pyongan Province (Phyŏnganbukto; , a ...
region of
North Korea North Korea, officially the Democratic People's Republic of Korea (DPRK), is a country in East Asia. It constitutes the northern half of the Korean Peninsula and shares borders with China and Russia to the north, at the Yalu (Amnok) and T ...
. It is distilled three times and aged for 120 years. * ''Igang-ju'' is a straw-colored drink which has been brewed in
Jeolla Jeolla Province (, ) was one of the historical Eight Provinces of Korea during the Kingdom of Joseon in today Southwestern Korea. It consisted of the modern South Korean provinces of North Jeolla, South Jeolla and Gwangju Metropolitan City as w ...
and Hwanghae Provinces since the mid-
Joseon Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and re ...
dynasty. With a delicate scent, it is flavored with '' curcuma'' root, cinnamon, and pears.


Fruit wines

Korea has a number of traditional fruit wines, produced by combining fruits or berries with alcohol. ''Podoju'' (포도주, 葡萄酒) is made from rice wine which is mixed with grapes. The most popular fruit wines include '' maesil-ju'' (made from
plum A plum is a fruit of some species in ''Prunus'' subg. ''Prunus'.'' Dried plums are called prunes. History Plums may have been one of the first fruits domesticated by humans. Three of the most abundantly cultivated species are not found ...
s), ''
bokbunja-ju Bokbunjaju (), also called bokbunja wine, is a Korean fruit wine made from wild and/or cultivated black raspberry; traditionally of the Korean species ''Bokbunja'' (''Rubus coreanus''), but nowadays mostly from ''Rubus occidentalis'', which orig ...
'' (made from Korean black raspberries), and wines made from Chinese quinces,
cherries A cherry is the fruit of many plants of the genus '' Prunus'', and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet ''Prunus avium'' and the sour ''Prunus cerasus''. The ...
and
pomegranate The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between tall. The pomegranate was originally described throughout the Mediterranean Basin, Mediterranean re ...
s. ''Gwasilju'' is usually made from fruits or grains. In the spring, people make alcoholic drinks with azaleas, forsythia, peaches, and pears. In the summer, lotuses and roses are often used. In the fall, chrysanthemum, yuzu, Korean wild grapes, black raspberries, and apples are often infused. In the winter, Asian apricot is sometimes used.


Beer

Beer (called ''maekju''; hangul: 맥주; hanja

in Korean) was introduced to Korea by Europeans, and there are several breweries in South Korea.


Regional Varieties


Seoul

Seoul Seoul (; ; ), officially known as the Seoul Special City, is the Capital city, capital and largest metropolis of South Korea.Before 1972, Seoul was the ''de jure'' capital of the North Korea, Democratic People's Republic of Korea (North Korea ...
Songjeolju is an aromatic liquor brewed with songjeol along with pin tree branches giving it a medical effect. During the Joseon period, this liquor was enjoyed by middle-class Koreans. The pine symbolizes integrity and thus was more popular among scholars. During the reign of King Sunjo(1800-1834) of the Joseon dynasty, Samhaeju was passed on within the Andong Kim family. The liquor was particularly enjoyed by royal families since the Goryeo dynasty. It consists of three mashes made with rice and nuruk within three days on the pig day of the first lunar month. Also known as baegiliju (100-day liquor). A clear wine, Hyangonju is made with rice as a starch. It was exclusively for royal families and made by an agency for royal liquors.


Daegu

Daegu Daegu (, , literally 'large hill', 대구광역시), formerly spelled Taegu and officially known as the Daegu Metropolitan City, is a city in South Korea. It is the third-largest urban agglomeration in South Korea after Seoul and Busan; it is ...
Hahyangju is made with wormwood, chrysanthemums, and spring water from Mt.Biseulsan. The fermentation process takes 100 days to have a fragrance of the lotus flower. Hahyangju is mentioned in the records of Dongui program which talks about the effects on health, from getting rid of watery eyes, and headaches to relieving fever and stokes.


Daejeon

Daejeon Daejeon () is South Korea's fifth-largest metropolis, with a population of 1.5 million as of 2019. Located in the central-west region of South Korea alongside forested hills and the Geum River, the city is known both for its technology an ...
has Songsunju, which uses pine sprouts during spring to make mash used to serve the guest by scholars.


Gyeonggi-do province

In the Gyeonggi-do province Sul like Guemyeongju, gunpo dangjeong ongnoju, namhansanseong soju are heritage. Gyemyeongju is a sokseongju having a sweet taste and it gets its name which means cock’s crow liquor as it can be made overnight. It’s a fast-made liquor and hence made when liquor is needed in more quantity suddenly. Gunpo Dangjeong obgnoju is a distilled spirit passed within Yu family in 1880, having a good scent and helping blood circulation. The name ongoju comes from the jade bead-like dewdrops formed during distillation.


Namhansangseong

Namhansangseong soju is passed from its fortress, which uses traditional taffy leaving a good scent.


Chuncheongbuk-do province

In the Chuncheongbuk-do province Hansan Sogokju, Gyeryong Baegilju, Asan Yeonnyeopju, geumsan insambaekju, cheongyang gugijaju. Hansan sogokju or sitter’s liquor has a history of 1500 years and is one of the oldest Sul of Korea. Gyeryong Baegiliju is made with rice, flour, flowers, and pine needles with other ingredients and fermented for 100days. Asan Yeonnnyeopju meaning lotus leaves liquor made with rice and lotus leaves and fermented once after summer. Geumsan Insambaekju is made with ginseng Geumsan is well known for ginseng production and rice, grain wheat, and wormwood have amber color and scent of ginseng. Cheongyang gugijaju is made with gugija also known as Chinese matrimonial vine and rice gives it a reddish color.


Jeollabuk-do province

In Jeollabuk-do province, there are Igangju and jungnyeokgo sul. Igangju is representative liquor of the province, starting from the Joseon period. Ginger and pear are added to soju. Jungyeokgois is a medical liquor made with bamboo shoots juice and ginger extract added to soju from the mid-Joseon period.


Jeollanam-do province

In Jeollanam-do province, Haenam Jinnyangju is a royal liquor passed down from court lady, jindo hongju has its origin in the Goryeo dynasty it has a scarlet color that promotes appetite and digestion with a medicinal effect. Boseong ganghaju is made with rice wine and added to barley distilled liquor, was well known for its excellent flavor. Initially consumed by nobles and even at some point served to the king but later on, it spread to the people of ganghaju.


Gyeongsangbuk-do province

In Gyeongsangbuk-do province, Gimcheon gwahaju has a long history of existence and is a representative liquor of Gimchon made with rice, nuruk, and water from GwahCheon stream. Andong soju passes from Andong’s famous household. Made from Mt. Mokseongsan water, it obtained unique flavor and medicinal properties. Mungyeong Hosanchun is also known to have its unique taste in the water from Daeha village. It has a higher viscosity and flowery scent. Andong Songhwaju has a history of 200 years passed down from the Jeonju Yu family and used as a ritual table for ancestors with a flowery scent.Encyclopedia of Korean Seasonal Customs: Encyclopedia of Korean Folklore and Traditional Culture vol


Gyeongsangnam-do province

In Gyeongsangnam-do province, Hamyang Songsunju was made for medical use with rice, nuruk with pine tree sprouts in spring having a long history of existence as recorded in documents from the Goryeo dynasty. These days pine needles are used instead of pine sprouts when off-season.


Jeju-do province

Omegisul is made with millet starch instead of rice. Takju made with millet is omegisul. Gosorisul is produced after distillation of omegisul.


Artifacts


Juryeonggu

Wooden dice from unified
Silla Silla or Shilla (57 BCE – 935 CE) ( , Old Korean: Syera, Old Japanese: Siraki2) was a Korean kingdom located on the southern and central parts of the Korean Peninsula. Silla, along with Baekje and Goguryeo, formed the Three Kingdoms o ...
(668-935), were invented for a noble drinking party. It is a 14-sided dice of about 5 cm in diameter. Unlike the modern dice which have numbers or dots, this had penalties like dancing without music, drinking alcohol and laughing loudly, drinking several cups of liquor in one go, singing, hitting the nose, and so on.


Gyeyeongbae

Gyeyeongbae means a warning that the glass is full. The function of this cup was to empty itself when it was full. They originated from ritual vessels for worship.


Masangbae

These are cups used on horseback, these were special cups used by soldiers on a horseback during battles and used for feasts and rituals when there was no war. Their period of usage can be identified from the material used and its shape. For example, during the Goryeo dynasty they were of earthenware with handles, but in the later period made of porcelain and also wooden with patterns.


In Art

Composer Jeong Cheol’s Jangjinju depicts Scholars' and poets' love for alcohol. Works like “In a tavern” by poet Kim Byeong-Yeon(1807-1863), records by literally official Lee Hyeon-bo(1467-1555), “Jiang gimado” painting title by Kim Hong-do(1745-) also known as chwihwasa-a drunken painter, Kim Myeon-guk known for “Dalmado” was nicknamed chwiong-a drunken elder, Jang Seoun-eop (1843-1897) from Joseon dynasty was known as chwihwaseon-a drunken deity, all these showcases that how alcohol was an integral cultural aspect for Koreans from ancient time and was well enjoyed and loved by Kings, nobles, scholars, artists, officials and sparked inspiration and influenced their work.Sanjungsingok (Serial Poets from the Heart of Mountains) The paintings from ancient times depicted people drinking in various scenarios, festival scenes, and different occasions like scholars enjoying Sul in leisure, and commoners in a humor-filled scenario. Paintings like Jusageobae (Holding a Drinking Party; Collection of the Gansong Art Museum) by Sin Yun-bok, Jumak (Tavern; Collection of the National Museum of Korea) by Kim Hong-do gave a clear depiction of mannerism, social class division, and fun activities while drinking, locations of consumption like in nature among mountains or in a hustling bustling environment in Jumak, pub, banquet or during events like martial competition or seasonal ceremony.


Intangible Cultural Heritage

Sul is an
Intangible Cultural Heritage An intangible cultural heritage (ICH) is a practice, representation, expression, knowledge, or skill considered by UNESCO to be part of a place's cultural heritage. Buildings, historic places, monuments, and artifacts are cultural property. I ...
at both city and provincial levels. After Japanese colonization, the drastic decline and extinction of traditional Korean alcoholic beverages called for a strong measure to preserve the culture, skills and alcohols. One of the major steps taken was to declare sul to be an intangible cultural heritage, establishment of museums, organizing themed tour.


See also

* Drinking culture of Korea * List of rice drinks


References


External links

*
Drinks of the Ancients

Korean Alcoholic Beverages of the World



Traditional Korean alcohol

Traditional Korean Liquors
{{Lists of beverages Alcohol in Korea Important Intangible Cultural Properties of South Korea Korean distilled drinks