Today’s blog topping++

 ▶Published an English book introducing our alcohol,  ‘Hidden Charms of Korea: SOOL’한국의 숨겨진 매력: 술 This is an English book published in February 2023 by the Overseas Culture and Information Service of the Ministry of Culture, Sports and Tourism to introduce Korean alcohol to foreigners. The books are △ Alcohol that soothes the soul (Sool-ution Ⅰ: Soothing the soul) △ Meeting of tradition and hip modernity (Sool-ution Ⅱ: Fusion of traditional and hip) △ Korean alcohol, beyond Korea to the world (Sool-ution Ⅲ : Loved by Koreans and the world) and consists of 16 articles in 3 categories. In <Alcohol that Soothes the Soul>, Korea's unique traditional liquors such as Munbaeju, Gamhongro, makgeolli, and clear liquor (yakju) are included, and in <Meeting Tradition and Hip Modernity>, diluted and distilled soju, challenging the prejudice against Korean beer. We covered craft beer, experimental manufacturing techniques, and 'premium traditional liquor' that attracted atte...

 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...