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Korean Traditional Liquors and Wines
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 (nong means farming) because it is traditionally enjoyed by farmers after a day of hard labor. 
Chamsari Takju (참살이탁주) 
Chamsari Takju is a brand of makgeolli with a 6% alcohol content. It is made from environmentally friendly, pesticide-free rice, which was developed by a master of alcohol brewing and Hankyong National University. Much research was done into minimizing the ingredients that cause hangovers, while nutrients like Vitamin B1 and B2 were preserved. Therefore, it is thought to be good for the skin. Chamsari Takju was designated as the official drink for the International Symposium on Korean Cuisine to the World, which was held at the Lotte Hotel in April 2009. 
Price: Supermarkets 1,500~2,500 won, taverns/bars 3,000~6,000 won
Kooksoondang Ssal Makgeolli is quality makgeolli made with special nuruk starter culture and uncooked rice. It is known for its fresh flavors and excellent taste. Through low-temperature pasteurization, nutritional loss was minimized. This brand of makgeolli has high levels of amino-acid, which helps maintain its fresh taste for a long time. After the low-temperature pasteurization process, the liquor is packaged in a hygienic can, so it can be stored for a year and can be easily carried to outings or picnics. Also available is saeng makgeolli (생막걸리), which comes in a plastic bottle. 
Jangsoo Saeng Makgeolli has an alcohol content of 6%. It is made from white rice and goes through a long low-temperature fermentation process that gives it a unique, mild taste. The live yeast balances the carbon dioxide generated during the natural fermentation process and enhances the nutrition levels and unique flavor of this traditional Korean takju.
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. 
Gyeongju Gyodong Beopju liquor has been brewed for many generations by the Choi family living in Gyodong, Gyeongju. This 300 year old alcohol was designated as an Important Intangible Cultural Asset no. 86-3 in 1986. The liquor is brewed using glutinous rice and does not have any added chemicals. Its alcohol content is about 17% and the end product is a clear transparent liquor that is yellowish in color.
A traditional liquor brewed in Hansan in the Seocheon area of Chungcheongnam-do Province, Hansan Sogokju has been designated as Chungcheongnam-do province’s Intangible Cultural Asset no. 3. It is said that 1500 years ago it was enjoyed by the royal family of the Baekje Dynasty. Hansan Sogokju is sweet and fragrant and has a soft yellow color. It is particularly enjoyed for its subtle and unique fragrance that comes from wild chrysanthemums. Its alcohol content is 18%, so people can enjoy it without fear of intoxication. Known to purify blood and help vasodilatation, sogokju is also used as a medicine.
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.
Andong Soju is a traditional distilled liquor, whose production has been carried on for generations by a noted family in the Andong region. In 1987, it was designated as Intangible Cultural Asset no. 12 of Gyeongsangbuk-do Province. The drink, which has been popular since the Goryeo Dynasty (918~1392), is often served to guests and used for medicinal purposes. The production process begins with the steaming of five grains, including rice and barley, to which nuruk, the starter culture, is added. Following this, the mixture is left to ferment for a week, and then it is transferred to a cauldron and distilled for a day, after which it becomes the finished soju. The alcohol content is rather high at 45%. Since long ago, Andong soju has been used for treating certain ailments, such as stomach aches and poisonous insect bites. 
Leegangju soju was so highly esteemed that it was selected as the official drink for the signing of the Joseon-United States Trade Treaty under the rule of Emperor Gojong (1863~1907). Jeonju Leegangju is particularly renowned for one of its ingredients: high-quality turmeric, which is produced in Jeonju. Pears, ginger, cinnamon, and honey are added to the local soju, which is made from white rice. The mixture is then left to age for a long time. It has a light yellow color, a strong fragrance, and an uncomplicated flavor. Its alcohol content is between 22% and 25%. Thankfully, due to its medicinal properties, it doesn’t leave you with a hangover. 
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. 
This traditional liquor has been made in Jindo since the Goryeo Dynasty (918∼1392) and was designated Intangible Cultural Asset no. 26 of Jeollanam-do Province in 1994. Nuruk starter culture is mixed with steamed barley and left to age. Then, redroot gromwell (an herb) is added to create the characteristic red color. Tinting the fermented and distilled liquor with gromwell, gives Jindo Hongju a unique flavor and color. Though it has an alcohol content exceeding 40%, it has a mild taste and subtle fragrance. The gromwell herb is recognized for its effects on diabetes and is valued as a medicinal herb.
The most popular type of soju on the market is diluted soju, which is produced by mixing water and spirits. In Seoul, the best known are Chamiseul (참이슬), Cheo-eum Cheoreom (처음처럼), and J. While all have the same soju base, they differ slightly depending on the water content and added ingredients. When diluted soju first appeared in 1965, the alcohol content was around 30%. The amount of liquor has continued to decrease, and now beverages with less than 20% alcohol content are the most popular. There are local brands as well, including Green (그린) in Gangwon-do, Siwon (시원) in Busan, and Hallasan (한라산) in Jeju. 
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), and Sansachun (산 사춘), 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.
Made of black raspberries called bokbunja, Gochang Bokbunjaju has been the favorite drink of a town near Seonunsa Temple in Gochang, Jeollabuk-do Province for 1,400 years. Both men and women like it because of its sweet taste and mildness. Bokbunja has an interesting meaning: it literally means ‘a force so strong that it would knock a urinal over.’ This alone indicates the effects of bokbunja. It is thought to be effective against cancer, and it prevents aging, and the hardening of the arteries. It is also known to be particularly beneficial for improving eyesight and memory.
Jinro Maehwasu is made using pure green plum extract, chilled and then filtered for about a month, which gives it a refined, mild taste. Green plums contain numerous organic acids and vitamins good for the skin, so Maehwasu is popular among women. 
Lotte Seoljungmae contains real plums. Using the highest-quality hand picked fruits, Seoljungmae has a mild flavor and tastes just like green plums. Pure green plum liquid extracted at a low-temperature, which helps maintain the freshness of the fruit, is chill-filtered at minus 8 degrees for over 10 days to ensure its mild taste and strong fragrance.
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