Korean Traditional Liquor

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Recommended: Drinking

Korean Traditional Liquor

Korean traditional liquor is usually made of various kinds of flowers, herbs, grains and fruits. The recipe differs from one region and family to another. Handed down from one generation to the next, Korean liquor has many uses, from meals to memorial services and is also used in receiving important quests. Some traditional liquors have outstanding cultural significance and have been officially designed as cultural properties by the Korean government.

Korea's traditional liquor and cakes exhibit a unique elegance and sincerity. They also represent a Korean host family's heartfelt welcome and dedication to its guests, as well as the joy and conviviality they share when getting together. On such happy occasions, traditional Korean cakes and liquor bring family an friends closer, while providing a delicious tastes experience unequaled anywhere else on earth.

soju, a distilled liquor

You will particularly enjoy tasting traditional Korean liquors such as Ch'ongju (strained rice wine), Insamju(ginseng liquor) and Makkolli(unstrained rice wine). Each province has its own special liquors. Munbaeju in Seoul, Igangju in Chollabuk-do Province, Andong Soju in Andong, Kyongju Popchu in Kyongsangbuk-do Province, Changgunju in Chonju, Chollabuk-do Province and Paegilju in Kongju, Ch'ungch'ongnam-do Province are famous. You should also learn Korean drinking etiquette. When somebody offers to fill your glass, hold it up with your right hand and place your left hand lightly under it.

From ancient times, Korea has practiced churye, a specific set of manners and customs around drinking. Even in the present day, there are many customs that are still observed at drinking parties. For example, one pours liquor for other persons only, never for oneself, and when drinking with a senior, a Korean will receive the liquor only when it is offered and will drink with the head turned aside, not facing the other person.

The most popular Korean liquors are makkolli (unrefined rice wine), ch'ongju (refined rice wine) and soju(liquor made from potatoes). Makkolli, the oldest liquor in Korea, is made by steaming non-glutinous and glutinous rice together, then drying it, mixing it with malted wheat and water and letting the mixture ferment. This fermented mixture is a milky white and is consumed in that form.

Ch'ongju is made in the same way, however only the clear liquid that separates out of the makkolli is used. Ch'ongju is also called yakju.

Korean soju, made from fermented potatoes, is gaining great popularity in the world market, particularly in Japan, and is currently being exported to over 70 countries.

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