Recommended information on Korean alcohol and traditional Korean liquor

 Korean traditional liquor is generally classified into Takju, Yakju, and Soju. The alcoholic beverages indicated on the trademark are classified as takju, herbal liquor, fruit liquor, soju, general distilled liquor, liqueur, and other alcoholic beverages according to the classification of general alcoholic beverages specified in the Liquor Tax Act.

• Takju_탁주

It is an alcoholic beverage made by mixing raw materials such as grains (rice, wheat, barley, etc.) with soup (nuruk, ginseng, etc.) and water, fermenting them at a certain temperature, and then filtering the liquor through a sieve.
It is also called Takju, which refers to ‘cloudy liquor,’ and ‘Makgeolli, ’ which refers to ‘freshly filtered liquor.’'*방금 막 거른 술'이라고하여 '막걸리'라고도 한다.

The main ingredients of Takju are non-glutinous rice, wheat malt, and water. After steaming the non-glutinous godubap, cool it, mix the ground malt with water, and place it in a jar.

If the jar is placed in a warm place around 25 degrees, the alcohol begins to ferment and is completed in 4 to 5 days at the fastest, or 7 to 8 days at the slowest.

• Yak·Cheongju_약·청주

It is a clear liquor made by filtering out the lees from the fermented liquor in the same way as makgeolli.
If rice is used as a raw material among grains and more than 1% of malt is used, it is called Yakju, and if less than 1% is used, it is called Cheongju, a Japanese sake style.

• distilled alcohol_증류주

It is a liquor made by distilling fermented liquor such as makgeolli, yakju, and cheongju, and includes distilled soju, general distilled liquor, and liqueur under the Liquor Tax Act. Soju, a representative Korean distilled liquor, means 'strong alcohol made by cooking with fire'. There are distilled soju, which is a liquor made by fermenting and distilling grains, and diluted soju, which is made by diluting alcohol with water.

• fruit wine_과실주

It refers to alcohol made by fermenting fruit. It is often made by taking advantage of the characteristics of representative regional fruits, and a variety of fruits such as grapes, bokbunja, wild grapes, apples, peaches, and strawberries are used.

• Other alcoholic beverages_기타주류

It is a general term for alcoholic beverages that do not fall under the categories of alcohol, fermented alcohol, and distilled alcohol under the Liquor Tax Act.

출처_'더술닷컴'은 농림축산식품부와 한국농수산식품유통공사가 전통주의 가치를 알리기 위해 운영하는 우리술 종합 정보 사이트입니다.

Source_'Thesul.com' is a comprehensive information site on Korean alcohol operated by the Ministry of Agriculture, Food and Rural Affairs and the Korea Agro-Fisheries and Food Trade Corporation to promote the value of traditional liquor.