Korean Traditional Liquors and Wines

For Koreans, alcohol has been a lifelong companion in times of sorrow and joy. Korean people have been brewing their own liquor since ancient times when they first began to practice agriculture. Since then, liquor has been enjoyed at every festival and event. Historical records show that Korean people began brewing a clear grain-based liquor before the 4th century. Since that time, Koreans have performed ceremonies when they make a ritual offering of the alcohol to their ancestors in appreciation for the bountiful annual harvest and to pray for future happiness. After making the ritual offerings, Koreans traditionally enjoy drinking the liquor while singing and dancing. Korea’s traditional liquors are takju (탁주), cheongju 청주 (or yakju 약주), and soju(소주). The oldest is takju, which is made by fermenting grains like rice or wheat. When takju is strained to a refined clear liquor, it becomes cheongju (yakju), and when cheongju is distilled, it becomes soju. Today, takju is more commonly known as makgeolli, and it is enjoyed by the majority of Koreans as well as many visitors.

Makgeolli (Takju) – 막걸리 (탁주) Makgeolli is unique to Korea. It is made by mixing steamed glutinous rice, barley, or wheat with nuruk, a fermentation starter culture, and water, and then leaving the mixture to ferment. It has a milky, opaque color and a low alcohol content of 6%-7%. It is also called takju (tak meaning opaque) or nongju (nongmeans farming) because it is traditionally enjoyed by farmers after a day of hard labor.  In Korea, the most popular types of makgeolli are ssal makgeolli (쌀막걸리) made of rice (ssal means ‘rice’) anddongdongju (동동주) in which unstrained rice floats on the surface (dongdong means ‘floating’). When drinking makgeolli, make sure to shake or stir it well before drinking. The best makgeolli is an intriguing blend of sweet, sour, bitter, and astringent tastes. You can try makgeolli almost anywhere in Seoul, particularly recommended are the traditional Korean taverns in the downtown Insa-dong or Myeong-dong areas. Outside of Seoul, there are also many establishments that sell makgeolli. You will also find a wide range of makgeolli or dongdongju at grocery stores, convenience stores, and department stores. Unpasteurized makgeolli will last for only 10 to 30 days, so make sure to check the expiry date.  Cheongju (Yakju) – 청주 (약주) Unlike takju, which is thick and opaque, cheongju’s liquor is clear (cheong means clear). The brewing process is largely similar to that of takju, but the straining process is different. The main ingredients, rice, nuruk starter culture, and water are put in a jug and kept for 10 to 20 days at a temperature of 20-25 degrees Celsius. During this time the mixture ferments and turns into liquor. Then a yongsu, a long cylindrical strainer made from closely woven bamboo strips, is inserted into the center of the jug. Clear liquor is collected inside the yongsu.  Cheongju is regarded as high quality liquor in Korea and is therefore difficult to find at general bars. It is usually available at department stores or grocery stores and comes in an elegant package, so it is a popular gift for special occasions or holidays.  Soju (소주) Soju is first fermented by combining rice or other grains with a starter culture and is then distilled. Depending on the intensity of the heat, the taste, quality and quantity of the soju varies. Since it is made by distillation, it has high alcohol content. Soju is the most popular liquor in Korea. Locally produced traditional liquors, which have been designated as Intangible Cultural Assets, are not only expensive, but aren’t often sold at ordinary bars. However, common soju is sold in almost all bars and restaurants. It comes in small bottles (360ml) and there are a variety of brands available. Since soju is so popular, competition for market share is fierce. Soju can be easily purchased in stores, large or small, even in the smallest of towns, as well as all drinking establishments.   Munbaeju (문배주) A traditional local specialty of Pyeongan-do Province (currently in North Korea), Munbaeju was designated Important Intangible Cultural Asset no. 86 in 1986. The liquor was also used when toasts were raised at the South-North Korea Summit Meeting held in 2000. The main ingredients of this distilled liquor are made from wheat, hulled millet, and African millet. This yellowish-brown liquor has a pear fragrance (it gets its name from munbae, which is a type of pear tree). Despite the high alcohol content (40%), it goes down pretty easily compared to other sojus.  Gwasilju (과실주)  Gwasilju is the Korean generic term for fruit-based liquor. To produce quality gwasilju, the fruit, which is the main ingredient, should be fresh and have a distinct tartness. Ordinary Korean families often make home-made gwasilju by mixing some kind of fruit with soju. Bars, grocery stores, and convenience stores also carry a variety of gwasilju such as Seoljungmae(설중매), Maechwisun (매취순), Maehwasu (매화수), andSansachun (산사춘), made from green plums or cornel fruit. These are slightly more expensive than soju, but because of their fragrant, fruity flavor and milder taste than most alcohols, gwasiljus are popular among women. Information & written by KTO