Korean alcoholic drinks


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. 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 good quality.

Varieties

Most traditional Korean alcoholic drinks are rice wines, fermented with the aid of yeast and nuruk. Main varieties include clear rice wines, milky rice wine, distilled liquor, fruit wine, flower wines, and medicinal wines.

Rice wines

Milky

Makgeolli, 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 dynasty, the drink was first mentioned in the founding story of the Goguryeo Kingdom during the reign of King Dongmyeong . Makgeolli is brewed with classical methods, using nuruk 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 and choline. Makgeolli is reported to increase metabolism, relieve fatigue and improve the complexion.
A regional, slightly-creamier variant, originally from Gyeonggi-do, is called dongdongju. Another variety, called ihwaju 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, 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, made from glutinous rice and nuruk, and heukmeeju.
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, 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. Chung Ha is a popular brand which is widely available in Korean restaurants. Local variations include beopju, brewed in Gyeongju.

Flavoured

This yakju is brewed with flowers and leaves for a distinctive flavor. Kookhwaju, omijaju, songjeolju and dugyeonju are types of gahyanggokju.
A number of Korean traditional wines are produced from flowers. These include wines made from chrysanthemums, acacia flowers, maesil and peach blossoms, honeysuckle, wild roses, and sweet-briar petals and berries. One famous variety of flower wine, called baekhwaju, is infused with herbs as well as 100 varieties of dried flowers.
Dugyeonju is a wine made from azalea petals which is produced in Chungcheong Province. 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.
Honju is brewed with grain by adding soju. Gwaha-ju and songsun-ju are types of honju.

Distilled liquors

In the 13th century, during the Goryeo dynasty, Mongol invaders brought soju with them. Araki is derived from the Arabic araq. 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, Andong and Jeju Island are well-known soju-producing regions. During the late 20th century, soju flavored with lemon or green tea became available. The Japanese version is known as shōchū.
Danyangbeop or leeyangbeop 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 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, 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 tree.
Distilled liquors also include goryangju and okroju.

Flavoured

Yagyong-jeungryuju include:
Korea has a number of traditional fruit wines, produced by combining fruits or berries with alcohol. Podoju is made from rice wine which is mixed with grapes. The most popular fruit wines include maesil-ju, bokbunja-ju, and wines made from Chinese quinces, cherries and pomegranates.
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 was introduced to Korea by Europeans, and there are several breweries in South Korea.