Popular Traditional Liquors - Kore Turizm Organizasyonu - Korenin Dünyaya Tanıtımına Yönelik Çalışma

Popular Traditional Liquors


Makgeolli (Takju)
Makgeolli has the longest history among all of Korea’s traditional alcoholic beverages. It is made by mixing steamed glutinous rice or wheat with a fermentation starter culture named nuruk, and water. The mixture is left to ferment. This drink has a milky, opaque color and low alcohol content (6%-13%). Today, makgeollis with different aromas became highly popular.

Cheongju (Yakju)
Despite the production method is similar to makgeolli, cheongju is a clearer drink due to a diverse filtration process. Main ingredients are still rice, nuruk and water. After fermentation, the liquor is passed through strainer made out of bamboo leaves. Cheongju has been widely used in a variety of traditional rituals and rites of passage, as it is regarded as a sincere and well-prepared alcohol.

Soju, made by fermentation of rice and other grains, is accepted as the most popular liquor drink in Korea. Diluted soju, which is mass-produced by mixing water with spirits, are very common, though traditional method is rather different. The alcohol content may vary between 20%-45% depending of the type of soju.

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 found in supermarkets and department stores.