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...

  Soju is an alcoholic beverage made by fermenting and distilling grains or diluting alcohol with water. Soju in Korea and Japan is a type of regional distilled spirit that does not fall into the category of authentic global distilled spirits. Soju in a green bottle, which is commonly seen, is a ‘diluted soju’ made by diluting alcohol made from sweet potatoes, molasses, and tapioca. Diluted soju is cheaper and easier to mass-produce than distilled soju, which is made by fermenting and distilling grains. During the manufacturing process, ingredients that can contribute to flavor other than alcohol are removed as much as possible, so it has a clean, unscented taste. Because of the additives added to reduce bitterness and create a softer taste and aroma, the finish of soju may feel sweet. Korea's diluted soju has a light aroma and taste, so it goes well with meat or stews. Additionally, the liquor tax is very low, making it the cheapest distilled alcohol in the world. 1965, when dilut...

 <Seoul Hyangonju, Samhaeju (Cheongju), Samhaeju (Soju), Munbaeju, Songjeolju, Namhansanseong Soju, Dangjeong Okroju, Hwaseong Buuiju, Namyangju Gyemyeongju, Myeoncheon Dugyeonju, Hansan Sogokju, Asan Yeonyeopju, Gyeryong Baekilju, Jungwon Cheongmyeongju, Geumsan Ginseng Ju. , Cheongyang Gugiju, Cheongwon Seonju, Daejeon Song Sunju, Gayagok Wangju, Hongcheon Okseonju, Jeonju Lee Kangju, Jindo Hongju, Haenam Jinyangju, Gimje Songsunju, Wanju Songhwabaekilju, Damyang Chuseongju, Gyeongju Gyodong Beopju, Mungyeong Hosanchun, Gimcheon Gwahaju, Dalseong Haenghaengju, Andong Songhwaju, Andong Soju, Jeju Omegisul, Gosorisul>

 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...