Korea's Traditional Liquors & Wines

For Korean people, alcohol is a lifelong companion in times of sadness and joy. Koreans have enjoyed making their own drinks with various healthy ingredients since ancient times. Traditionally, liquor is sometimes called "Yakju" and literally means "medicinal alcohol." People in Korea feel that using alcohol is beneficial to their health and drinking is useful to make good relationship with friends and people.

 

Korea’s representative traditional liquors are Makgeolli (막걸리) and Soju(소주). They can easily be bought in marts and convenient stores the nation wide. Their low price also makes them quite popular. For those looking for more quality products, special local liquors such as Gyeongju Gyodong Beopju, Andong Soju, and Munbaeju are highly recommended. These locally produced premium liquors are made in the unique traditional method and feature a deep favor and taste. The liquors are usually packaged in luxurious boxes to make them exclusive gifts. These liquors can be purchased at specialty liquor shops, department stores or specialty stores in each region.

 

1. Makgeolli (Takju)

 

Of all of Korea’s traditional alcohols, Makgeolli has the longest history. It is made by mixing steamed glutinous rice 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%-13%. It is relatively low in calories and high in proteins. It also contains high levels of yeast and lactobacillus.

 

Idong Makgeolli, produced in Pocheon-si, Gyeonggi-do, has a sweet and tangy taste similar to carbonated water. Recently, different flavors of Makgeolli have become quite popular despite higher prices, including pinenuts, Yuja (citron), Ginseng, Omija makgeolli and even banana

Idong Makgeolli

2. Soju

Soju is the most popular liquor because of low price (only 1,000 won) in Korea. The most common type is diluted Soju, which is mass-produced by mixing water with spirits, a process quite different from the traditional alchohol-making method. The best known brands are Chamisul (참이슬) and Chumchurum (처음처럼). While all have the same Soju base, locally produced alcohols are generally made using the traditional method of distillation and regarded as high quality products with higher prices.

Andong Soju is a traditional distilled liquor, aged for a long period of time for a deeper flavor. The distilling process has been handed down from generation to generation in Andong-si, Gyeongsangbuk-do. The alcohol content of Andong Soju is relatively high as much as 45 percent. However, the Soju is also available with a low alcohol content of 20-35 percent for those who do not enjoy the strong alcohol content.

Andong Soju

Leegangju is one of the finest liquors from Jeonju-si, Jeollabuk-do, made by mixing in pears and ginger. Munbaeju is a traditional liquor that has been made for generations in Pyeongan-do in North Korea. It is also being produced by a Korean Food Grand Master now.

 

Leegangju

Munbaeju

3. Cheongju

The method for making Cheongju is similar to Makgeolli; Cheongju is the clear liquor remaining after straining makgeolli. Cheongju has been widely used in a variety of traditional rituals and rites of funeral, as it is regarded as a sincere and well-prepared alcohol. Cheongju is not only clear ("cheong" means clear), but also smooth and so easy to swallow.

 

Gyodong Beopju liquor is brewed in Gyeongju-si, Gyeongsangbuk-do.

Hansan Sogokju is a traditional liquor with 1,500 years of history, produced in the Hansan region of Seocheon-gun, Chungcheongnam-do.

4. Gwasilju (Fruit Wine)

Bokbunja-ju

Gwasilju is the generic Korean term for fruit-based liquor. The method of making Gwasilju can be divided into two categories; one is made from naturally fermented fruits and the other by mixing fruits and sugars with alcohol, making for a more fragrant, fruity flavor. Bokbunja, Maesilju, and Meoruju are the most common Gwasilju dispalyed in supermarkets and department stores.