Korean Traditional Liquor
Distilled Liquor
Soju is Korea's most iconic distilled liquor, and it can be categorized into two types:
distilled soju and diluted soju.
Diluted soju is made by using tapioca or cassava to produce a colorless,
tasteless, and dry distilled alcohol, which is then diluted with water and sweeteners are added.
On the other hand, distilled soju preserves its original taste and
aroma through pot distillation. It offers a superior flavor as it does not contain sweeteners.
In the 1960s and 1970s, the Grain Management Act, which restricted the use of rice for traditional liquors,
led to the rise of inexpensive diluted soju as a substitute.
However, since the 2010s, traditional distilled soju has regained popularity among liquor
enthusiasts who have explored various spirits from around the world.
This has led to a significant increase in the demand and production of distinctive liqueurs that revive traditional methods.
Soju has also been infused with Korean medicinal herbs like ginseng and rehmannia root,
as well as ingredients such as mushrooms, pine shoots, and turmeric.
This approach not only defines soju as a distilled liquor but also showcases the wisdom of our ancestors,
who sought to preserve both health and flavor by incorporating healthy ingredients into alcohol.
Fruit Wine
To infuse sweet, fruity flavors into liquor, Korean fruit wines are crafted using
a variety of fruits native to different regions, such as bokbunja (Korean black raspberry),
plums, apples, wild grapes (meoru), peaches, and grapes.
Each fruit lends a unique color and flavor to the wine, depending on the raw ingredients used.
Additionally, Korean fruit wines are often considered health drinks,
as they contain organic acids, tannins, and alkaline minerals.
Takju
Takju is a grain-based alcoholic beverage that is roughly filtered, giving it a milky appearance.
It is also commonly known as makgeolli, a type of Korean-style cheongju.
The word "tak" in Korean means "opaque."
Before the Japanese colonial period, takju simply referred to opaque alcoholic
beverages, the opposite of cheongju (clear liquor).
At that time, there were many more varieties of traditional liquors than today,
and numerous types of takju that were not makgeolli were also commonly made.
However, over time, many of these takju varieties disappeared, leaving makgeolli
as the most prominent and recognizable form of takju.
As a result, in modern times, takju is often equated with makgeolli without issue.
Cheongju
Cheongju, which literally means "clean liquor" in Korean, is a traditional rice-based alcoholic beverage.
It is brewed by fermenting grains with yeast, soaking them in water,
and then filtering the liquor through a fine cloth.
Historically, it was a drink favored by the upper class.
You can think of it as a milder and slightly sweeter version of soju.
The unique fermentation process results in a gentle and sweet flavor,
making it appealing to those who find soju too strong or bland.
Cheongju is an excellent choice to pair with meals, complementing a variety of dishes.
Additionally, it is often used in cooking to remove unpleasant odors from
meat and fish while enhancing the overall flavor of the dish.
Yakju
Yakju is a type of Cheongju, distinguished by the addition of medicinal herbs or
sweeteners to the base Cheongju, which is traditionally made solely from grains.
Originally, the term Yakju referred to "alcohol used as medicine."
However, it is believed that the upper class used the term to describe Cheongju
infused with precious medicinal herbs, which they made and consumed for both health and enjoyment.
The culture of Yakju saw significant development after the completion of the Donguibogam (1612),
a seminal text on Oriental medicine.
As public awareness of the various medicinal herbs native to different regions of Joseon grew,
people began adding locally available herbs to Cheongju.
This practice not only enhanced the flavor of the liquor but also reflected the wisdom
of incorporating health benefits into traditional beverages.
* Donguibogam: Principles and Practices of Oriental medicine, considered a classic in the field.
Distilled Alcohol
Soju is Korea's most iconic distilled liquor, and it can be categorized into two types:
distilled soju and diluted soju.
Diluted soju is made by using tapioca or cassava to produce a colorless, tasteless, and dry distilled alcohol, which is then diluted with water and sweeteners are added.
On the other hand, distilled soju preserves its original taste and aroma through pot distillation. It offers a superior flavor as it does not contain sweeteners.
In the 1960s and 1970s, the Grain Management Act, which restricted the use of rice for traditional liquors, led to the rise of inexpensive diluted
soju as a substitute.
However, since the 2010s, traditional distilled soju has regained popularity among liquor enthusiasts who have explored various spirits from around the world.
This has led to a significant increase in the demand and production of distinctive liqueurs that revive traditional methods.
Soju has also been infused with Korean medicinal herbs like ginseng and rehmannia root, as well as ingredients such as mushrooms,
pine shoots, and turmeric.
This approach not only defines soju as a distilled liquor but also showcases the
wisdom of our ancestors,
who sought to preserve both health and flavor by incorporating healthy ingredients into alcohol.
Fruit Wine
To infuse sweet, fruity flavors into liquor, Korean fruit wines are crafted using a variety of fruits native to different regions, such as bokbunja (Korean black raspberry), plums, apples, wild grapes (meoru), peaches, and grapes.
Each fruit lends a unique color and flavor to the wine, depending on the raw ingredients used.
Additionally, Korean fruit wines are often considered health drinks, as they contain organic acids, tannins, and alkaline minerals.
Takju
Takju is a grain-based alcoholic beverage that is roughly filtered, giving it a milky appearance. It is also commonly known as makgeolli,
a type of Korean-style cheongju.
The word "tak" in Korean means "opaque."
Before the Japanese colonial period, takju simply referred to opaque alcoholic beverages, the opposite of cheongju (clear liquor).
At that time, there were many more varieties of traditional liquors than today, and numerous types of takju that were not makgeolli
were also commonly made.
However, over time, many of these takju varieties disappeared, leaving makgeolli as the most prominent and recognizable form of takju.
As a result, in modern times, takju is often equated with makgeolli without issue.
Cheongju
Cheongju, which literally means "clean liquor" in Korean, is a traditional rice-based alcoholic beverage.
It is brewed by fermenting grains with yeast, soaking them in water, and then filtering the liquor
through a fine cloth.
Historically, it was a drink favored by the upper class. You can think of it as a milder and slightly
sweeter version of soju.
The unique fermentation process results
in a gentle and sweet flavor,
making it appealing to those who find
soju too strong or bland.
Cheongju is an excellent choice to pair with meals, complementing a variety of dishes.
Additionally, it is often used in cooking to remove unpleasant odors from meat and fish while enhancing the overall flavor of the dish.
Yakju
Yakju is a type of Cheongju, distinguished by the addition of medicinal herbs or sweeteners
to the base Cheongju,
which is traditionally made solely from grains.
Originally, the term Yakju referred to
"alcohol used as medicine."
However, it is believed that the upper class used the term to describe Cheongju
infused with precious medicinal herbs, which they made and consumed for both health and enjoyment.
The culture of Yakju saw significant development after the completion of the Donguibogam (1612),
a seminal text on Oriental medicine.
As public awareness of the various medicinal herbs native to different regions of Joseon grew,
people began adding locally available
herbs to Cheongju.
This practice not only enhanced the flavor of the liquor but also reflected the wisdom
of incorporating health benefits into
traditional beverages.
* Donguibogam: Principles and Practices of Oriental medicine, considered a classic in the field.