Korean alcoholic beverages

Infobox Korean name


imgwidth=180px
caption=A porcelain bottle and glass of "okroju", a distilled liquor produced in Gyeonggi-do, South Korea
hangul=술 / 주
hanja=linktext|酒
rr=sul / ju
mr=sul / chu
Korean culture has a great variety of traditional alcoholic beverages, most of which are called by the Sino-Korean term "ju" (hangul: 주; hanja: ).

Origin

In "Jewang ungi", a history book written in 1287 during the Goryeo Dynasty, a myth regarding the origin of alcoholic drinks appears. Once upon a time, there was a king who enjoyed using alcohol to tempt a woman to want to have many children. When their son was born, they named him Sul. The word "sul" (hangul: 술) came from a Chinese character. This is divided between "su" (hangul: 수; hanja: linktext|水) and "bul" (hangul: 불; hanja: ) . "Su" means "water" and "bul" means "fire", that is, "firewater" originated from the boiling liquid.cite web|url=http://www.lifeinkorea.com/culture/alcohol/alcohol.cfm?Subject=history |title=History of Korean Alcohol |language=English |accessdate=2008-06-18|publisher=Life in Korea] It should be noted that this is popular etymology at best.

The production and demand for traditional Korean wines and liquors declined sharply beginning during the Japanese colonial period. In 1986, in an effort to remedy this situation, the Cultural Heritage Administration of South Korea selected 86 varieties of traditionally brewed alcoholic beverages as cultural properties, with twelve types selected as Important Intangible Cultural Properties, each hailing from its own locality.

Varieties

In Korea, the major crop has historically been rice, and thus most Korean traditional alcoholic beverages have been made from rice, of both the glutinous and non-glutinous variety, which are fermented with the aid of yeast and "nuruk", a wheat-based source of the enzyme amylase. Additionally, Koreans often use fruits, flowers, herbs, and other ingredients to flavor these beverages, to a much greater extent than Chinese wines.

There are six main types of Korean alcoholic beverages: "yakju", distilled liquors (including "soju"), "takju", fruit wines, flower wines, and medicinal wines.

Yakju

"Yakju" (hangul: 약주; hanja: ; literally "medicinal alcohol") is a refined rice wine made from steamed rice that has gone through several fermentation stages. It is also called "myeongyakju" or "beopju" and is distinguished from "takju" by its relative clarity.

Varieties include "baekhaju" (백하주), which is made from glutinous rice and Korean "nuruk", [http://web.archive.org/web/20070312032146/http://www.soolsool.co.kr/English/product.htm] and "Heukmeeju" (hangul: 흑미주; hanja: 黑米酒; literally "black rice wine"), which is made from black rice. [http://web.archive.org/web/20050315020459/http://www.soolsool.co.kr/English/product.htm]

Cheongju

"Cheongju" (hangul: 청주; hanja: ; literally "clear wine" or "clear liquor") is a clear rice wine similar to Japanese "sake". One popular brand of "cheongju" is Chung Ha (청하), which is widely available at Korean restaurants. There are various local variations, including "beopju", which is brewed in the ancient city of Gyeongju.

Distilled liquors

Korean distilled liquors include "goryangju" (hangul: 고량주; hanja: 高梁酒; also spelled "koryangju"; made from sorghum and similar to Chinese "gaoliang jiu") and "okroju" (hangul: 옥로주; hanja: ; made from rice and Job's Tears). [http://www.okroju.net/] Another variety, called "munbaeju" (문배주), has the distinction of being South Korea's Important Intangible Cultural Property Number 86-1. Munbaeju is a traditional aged distilled liquor made of malted millet, sorghum, wheat, rice, and "nuruk" (fermentation starter), with a strength of 40 percent alcohol by volume. It originates in the Pyongyang region of North Korea and is noted for its fragrance, which is said to resemble the flower of the "munbae" tree (similar to a pear). [http://skynews.co.kr/article_print.asp?mcd=121&ccd=6&scd=2&ano=124]

oju

"Soju" (hangul: 소주; hanja: ), a clear, slightly sweet distilled spirit, is by far the most popular Korean liquor. It is made from grain or sweet potatoes and is generally inexpensive. It typically has an alcohol content of 40 proof (20% alc. by volume). There is a version with top notch ingredients distilled using traditional methods that hails from the city of Andong. This version has the gov't protection/regulation seal and is 90 to 100 proof, as Andong has historically been known as a fine soju center among other things. While all soju in Korea are priced almost identically (inexpensively as previously mentioned), Andong soju commands more than 20 times that price. It is the cognac to commercial soju's vin du pays. In the late 20th century "soju" flavored with lemon or green tea became available. The Japanese version is called "Shōchū".

Takju

"Takju" (hangul: _ko. 탁주; hanja: _ko. 酒) [http://www.takju.co.kr] , better known as "makgeolli" ( _ko. 막걸리), is a milky, off-white, sweet alcoholic beverage made from rice. It is also called "nongju" (hangul: _ko. 농주; hanja: _ko. 酒; lit. "farmers' alcohol"). A regional variant, originally from Gyeonggi-do, is called "dongdongju". Another variety, called "ihwaju" (hangul: _ko. 이화주; hanja: _ko. 酒; literally "pear blossom wine") was so named because it was brewed from rice with rice malt that had fermented during the pear blossom season. [http://eng.actakoreana.org/clickkorea/text/01-food%20&%20cousine/01-96win-history.html] "Ihwaju" is often so thick that it must be eaten with a spoon.

A similar drink is called "gamju"; this name is also used for various non-alcoholic sweet drinks including "sikhye" ( _ko. 식혜).

Fruit wines

Korea has a number of traditional fruit wines, produced by combining fruits or berries with alcohol. "Podoju" (포도주) is made from rice wine that is mixed with grapes. The most popular fruit wines are made from "maesil" plums (such wine called "maesilju", "mae hwa su", "mae chui soon", or Seol Joong Mae), "bokbunja" (복분자; Korean black raspberries, 15% alcohol) [http://www.bokbunjaju.net/] , Chinese quinces, cherries, pine fruits, and pomegranates. "Bokbunja ju" (복분자주, "bokbunja" wine) is said by many to be especially good for sexual stamina.Fact|date=February 2008

Flower wines

There are a number of Korean traditional wines produced from flowers. These include wines made from chrysanthemums ("gukhwaju", 국화주, marketed by Jinro as Chun Kook), ^{[http://www.at.or.kr/ICSFiles/afieldfile/2006/03/18/63_450.jpgphoto 1] [http://www.khan.co.kr/images/2005/09/07/5i0835a.jpgphoto 2]} acacia flowers, "maesil" blossoms ("maehwaju", 梅花酒), peach blossoms ("dohwaju", 桃花酒), honeysuckle ("indongju", 인동주), wild roses, and sweet briar petals and berries. [http://www.actakoreana.org/clickkorea/text/01-food%20&%20cousine/01-03spr-flower.html]

"Dugyeonju" (두견주) is a wine made from azalea petals, produced in Chungcheong Province. It is sweet, viscous, and light yellowish brown in color, with a strength of about 21% alcohol. Myeoncheon Dugyeonju is designated by the South Korean government as Important Intangible Cultural Property No. 86-2. [http://skynews.co.kr/article_print.asp?mcd=121&ccd=6&scd=2&ano=124]

Another variety of flower wine, called "baekhwaju" (hangul: 백화주; hanja: 白花酒), is made from 100 varieties of flowers. [http://joongangdaily.joins.com/200303/27/200303270110583709900091009101.html]

Medicinal wines

Medicinal liqueurs, called "yagyongju" ( _ko. 약용주) are produced by combining medicinal seeds, herbs, and roots with alcohol.
*Insamju ( _ko. 인삼주), made with ginseng, is the most popular medicinal wine among older people. [http://www.ginsengm.com/eng/eng_01.html]
*Dosoju (hangul: _ko. 도소주; hanja: _ko. ) is a popular herbal wine, traditionally served only on New Year's Day.
*Songsunju (hangul: _ko. 송순주; hanja: _ko. ) is "soju" made with glutinous rice and soft, immature pine cones or sprouts. [http://www.jeonlado.com/v2/ch07.html?&number=6634]
*Ogalpiju ( _ko. 오갈피주) is made from the bark of "Eleutherococcus sessiliflorus" blended with "soju" and sugar.
*Jugyeopcheongju (hangul: _ko. 죽엽청주; hanja: _ko. 竹葉青酒) is a traditional liquor made with bamboo leaves. [http://myhome.naver.com/landas/intro3.htm]
*Chuseongju (hangul: _ko. 추성주; also spelled "chusungju") is a traditional wine made from glutinous and non-glutinous rice, herbs including "omija" ("Schisandra chinensis") and "Eucommia ulmoides"; it is commercially available in a bamboo-shaped bottle.
*Daeipsul ( _ko. 대잎술) is another traditional folk wine from Damyang County, South Jeolla Province, made from glutinous rice, brown rice, and bamboo leaves, along with ten medicinal herbs. [http://www.afmc.co.kr/home/showroom3/eng/sub_view.php?dir=mengin&file=mengin_06]
*Bek Se Ju ("Baekseju"; hangul: _ko. 백세주; hanja: _ko. ; literally "100 years wine") is a commercial variant of medicinal wine, and is the most popular medicinal wine for younger people, who generally do not drink it primarily for its medicinal properties. It has become a popular alternative to "soju" in most restaurants and drinking establishments. It is a rice wine infused with ginseng and eleven other herbs, including licorice, "omija" ("Schisandra chinensis"), "gugija" (Chinese wolfberry), astragalus, ginger, and cinnamon, and is 13% alcohol. [http://www.ksdb.co.kr/eng/product/bekseju/bekseju_concept.asp] [http://www.cheersbekseju.com/]
*Sansachun ( _ko. 산사춘) is another commercial Korean wine made from the red fruits of the "sansa", or Chinese hawthorn ("Crataegus pinnatifida"). The Bae Sang Myun Brewery Company markets this wine, claiming therapeutic effects. [http://www.soolsool.co.kr/English/product.htm]

Other wines

*Yuju or mayuju (hangul: _ko. 마유주; hanja: _ko. ), which is made from fermented horse milk, was introduced to Korea from Mongolia. It is similar to "kumis".

Beer

Beer (called "maekju"; hangul: 맥주; hanja: in Korean) was introduced to Korea by Europeans and there are several breweries in South Korea.

ee also

*Soju
*Cheongju (wine)
*Beopju
*Makgeolli
*Gamju
*Chinese wine
*Sake
*Shōchū
*Snake Wine
*Korean cuisine
*List of Korea-related topics

References

External links

* [http://eng.actakoreana.org/clickkorea/text/01-food%20&%20cousine/01-96win-history.html "History of Korean Alcoholic Drinks"]
* [http://www.lifeinkorea.com/culture/alcohol/alcohol.cfm Traditional Korean alcohol]
* [http://skynews.co.kr/article_print.asp?mcd=121&ccd=6&scd=2&ano=124 "Drinks of the Ancients"]
* [http://www.physics.uq.edu.au/people/nieminen/chiew.html Shrine to Spirits: Chiew and soju]
* [http://home.nc.rr.com/ohweb/ Korean alcoholic beverages]
* [http://www.koreansool.co.kr/ Korean Traditional Sool]
* [http://www.agrafood.co.kr/content.asp?lang=j&idx=466&cate=mse03&yearmon=2005-02 Regional Korean liquors]