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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.
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.
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 ...
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South Korean alcoholic drinks (1 C, 3 P) Pages in category "Korean alcoholic drinks" The following 11 pages are in this category, out of 11 total.