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Korea has a number of traditional fruit wines, produced by combining fruits or berries with alcohol. Podoju ( 포도주 ; 葡萄酒 ) is made from rice wine which is mixed with grapes. The most popular fruit wines include maesil-ju (made from plums ), bokbunja-ju (made from Korean black raspberries ), [ 56 ] and wines made from Chinese quinces ...
Alcohol drinking in Korea has been described as helping create and form ties between family members and friends. Drinking is highly present within traditional family rituals such as honoring ancestors. Aside from traditional holiday and family ritual drinking, alcohol consumption has modernized and become a major aspect of everyday ...
Soju (English pronunciation: / ˈ s oʊ dʒ uː /; Korean: 소주; Hanja: 燒酒) is a clear and colorless distilled alcoholic beverage, [1] [2] [3] traditionally made from rice, but later from other grains and has a flavor similar to vodka. [4]
Makgeolli (Korean: 막걸리; lit. raw rice wine; [mak.k͈ʌɭɭi]), sometimes anglicized to makkoli (/ ˈ m æ k ə l i /, [1] MAK-ə-lee), is a Korean alcoholic drink.It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astringent.
Andong soju is an alcoholic drink. Eumsik dimibang (a 17th-century cookbook written by Jang Gye-hyang) states that 18 litres (4.0 imp gal; 4.8 US gal) of steamed rice mixed with 9 litres (2.0 imp gal; 2.4 US gal) of nuruk (dried fermentation starter) and 36 litres (7.9 imp gal; 9.5 US gal) of water have to be fermented for 7 days, after which the rice wine is mixed with 2 ⁄ 3 parts water and ...
Until the Joseon Dynasty, alcohol was mainly served in jumaks (a type of inn or tavern), where soups with rice, along with traditional alcohol such as makgeolli, were served to guests. Since the introduction of beer and Western foods into Korea, mainly from Japan in the nineteenth century, bars and pubs have enjoyed a newfound popularity, and ...
Munbae-ju (Korean: 문배주; lit. Pyrus ussuriensis var. seoulensis alcohol [1]) is a Korean traditional distilled liquor that is considered one of the finest Korean spirits. This name is derived from its fruity scent from the wild pear, though no pear is used in its production.
The South Korean beer market is currently dominated by two major manufacturers, Hite-Jinro and OB, with several brands being sold in the local market. Most restaurants and bars in Korea only have one of these beer brands on tap (Hite or OB's Cass), as they are largely regarded to be similar in taste and price (they are mostly brewed from rice).