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, cheongju (or yakju), and soju. 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