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Korean traditional alcohol
Every culture has its own traditional alcohols, of which only a fraction are widespread. German and English beer, Scotch whiskey, French wine, Japanese sake, and Mexican tequila are known the world over. What about Korea, a country famous not for its alcohol but its reclusiveness and secrecy? Worldwide, alcohols have developed with idiosyncratic original characteristics. Europe has the perfect conditions for a viniculture that produces fine wines and dry Mexico makes Tequila out of cactus plants. Korea has created unique alcohols using rice malt.
Korean traditional alcohols can be divided into 3 categories: takju, yakju, and soju. Among them, yakju has the richest history and tradition. Its history extends hundreds of years, including descriptions in old books like Sallim-gyeongje, Gosijip, Gyuhapchongseo, and Imwonsipyukji. Sadly, some of the types disappeared long ago. However, some once-lost traditional alcohols have been redeveloped and are being produced again for the enjoyment of a new generation.