Korean cuisine has a wide range of traditional spirits, known as sul (? ). Many of these drinks end with the Sino-Korean -ju (? ; ? ), and some ended with the original Korean word -sul . Sino-Korean -ju is not used as an independent noun.
It is estimated that there are 1,000 or more alcoholic beverages in Korea. Mostly made from rice, and fermented with yeast and numb (wheat based sources of amylase enzymes). Fruits, flowers, spices and other natural ingredients have also been used to make Korean traditional alcoholic beverages. There are six different flavors: sweet, sour, spicy, grilled, bitter and spicy. When the taste is balanced, alcohol is considered to be of good quality.
Video Korean alcoholic beverages
Variety
The most traditional Korean alcoholic beverages are rice wine, fermented with yeast and numb (wheat based sources of amylase enzymes). The main varieties include clear rice wine (cheongju cheese), rice wine ( takju ), processed soft drinks (soju ), fruit wine (< i> gwasil-ju ), flower wine, and medicine wine.
Rice wine
Milky
Makgeolli (also known as takju and nongju ), is an alcoholic beverage, like milk made from rice. It is one of the most popular alcoholic beverages in Korea. The oldest traditional Korean rice wine, its alcohol content is six to seven percent. It is naturally fermented and unfiltered, which gives a milky white color and leaves a chalky residue at the bottom. Thick and smooth. It was sweet and slightly sharp, with a cold aftertaste. Makgeolli served in a bowl instead of a cup.
In the Emperor's Note and the Kings, written during the Goryeo dynasty (918-1392), the drink was first mentioned in the story of the founding of the Goguryeo Kingdom during the reign of King Dongmyeong (37-19 BC). ). Makgeolli is brewed with classical methods, using bad (formed cereals that produce hydrolyzed enzymes, rotted macromolecules to monomer for yeast growth) cooked rice, water, barley and yeast. The brewing process has two steps: main seed and mashed and main fermentation. Powdered seeds are the process of getting yeast and active enzymes in yeast mixture and worse . The main mash derives flavor and aroma from the transformation of nutrients and amino acids derived from rice. The main fermentation lasts for about a week.
Because microorganisms are present during fermentation, they contain 1.9 percent protein, more than 10 amino acids, vitamin B, inositol and choline. Makgeolli is reported to increase metabolism, relieve fatigue and improve skin tone.
A regional, slightly-creamier variant, derived from Gyeonggi-do, is called dongdongju . Other varieties, called ihwaju (hangul: ??? ; hanja: " pear-blossom ") is so named because it is brewed from rice with malt rice fermenting during pear season. Ihwaju is often very thick so it is eaten with a spoon. The same drink is known as Gamju ; this name is also used for non-alcoholic sweet drinks, including Sikhye ( ?? ).
Clean
Cheongju , or yakju , is a rice wine made from white rice that has undergone several phases of fermentation. Also known as myeongyakju or beopju , it is distinguished from tuck by its relative clarity. Varieties include baekhaju (???), made of sticky rice and nuruk , and heukmeeju (hangul: ???; ? "" black rice wine ", made of black rice).
Yakju brewed with rice, yeast and water. If chrysanthemum is included, it is called gukhwaju ; if azalea is added, it is called dugyeonju ; if sprout sprouts are used, it's called songsunju ; if the lotus leaf is added, it is called ywonyeopju ; if ginseng is used, it is called insamju . Takju and cheongju are sometimes distilled, with medicinal ingredients added to distilled drinks. This mixed drink is brewed to enhance the effects of herbal medicine.
Cheongju similar to Japanese sake . . Chung Ha is a popular brand widely available in Korean restaurants. Local variations include beopju , brewed in Gyeongju.
Flavored
It is brewed with flowers and leaves for a distinctive flavor. Kookhwaju (chrysanthemum), omijaju , songjeolju and dugyeonju are types gahyanggokju .
A number of traditional Korean wines are produced from flowers. These include grapes made from chrysanthemum flowers, acacia flowers, maesils and peaches, potpourri, wild roses, and sweet briars and berries.
Dugyeonju is a wine made from azalea petals produced in Chungcheong Province. Sweet, creamy and yellowish brown, containing about 21 percent alcohol. Myeoncheon Dugyeonju is the South Korean Government's No. 2 Intangible Culture Property. 86-2.
The medical drink, known as yagyongju ( ??? , ??? ), produced by combining seeds, seasonings and roots with alcohol.
- Baekse-ju (brand name Bek Se Ju), a commercial variant of medicinal wine, is the most popular drug wine among young people (who generally do not drink it for its medicinal properties ). It has become a popular alternative to soju in restaurants and bars. Baekse-ju is a rice wine impregnated with ginseng and eleven other ingredients, including licorice, omija ( Schisandra chinensis ), /i> (Chinese wolfberry), astragalus , ginger and cinnamon, with 13 percent alcohol.
- Beolddeok ju : A rice wine infused with herbal medicines and sweetened with a malt pumpkin which is believed to increase male stamina. Bottles are often sold on top with a ceramic penis with a smiling face.
- Bem ju is made by placing the snake into a distilled drinking bottle (such as soju ) and aging. This is a traditional medicine that is said to be very good for men. Various types of snakes are used. According to local stories, more venomous snakes, the stronger the quality of the drug (and the higher the price).
- Chuseongju is a traditional wine made from rice and herbs, including omija ( Schisandra chinensis ) and Eucommia ulmoides >>. It is commercially available in bamboo shaped bottles.
- Daeipsul ( ??? ) is a traditional folk wine from Damyang District in South Jeolla Province made from glutinous rice and chocolate, bamboo leaves and ten medicinal plants.
- Dosoju ​​ is a popular herbal wine, traditionally presented on New Year's Day.
- Insamju , made with ginseng, is said to be the most popular drug wine among the elderly.
- Jugyeopcheongju is a traditional liquor made from bamboo leaves.
- Ogalpiju is made from bark of Eleutherococcus sessiliflorus tree, mixed with soju and sugar.
- Sansachun is a commercial Korean wine made from red fruit sansa , or Chinese hawthorn ( Crataegus pinnatifida ). Beer Company Bae Sang Myun markets this wine, claiming therapeutic effects.
- Songsunju is soju made with sticky rice and soft, pine fir is immature or sprout.
Enriched
Honju brewed with wheat by adding soju . Gwaha-ju and songsun-ju are the honju types.
Sterilized liquors
- Soju , which is obviously, a slightly sweet flute spirit, is Korea's most popular drink. He is known as a "living companion" and "a common folk drink." Soju is made from grains (such as rice, barley and wheat) or flour, such as potatoes, sweet potatoes and tapioca. Although soju is often compared to vodka, it is sweet to add sugar. Drinks are usually served in a glass. It has a smooth, clean, and well-paired flavor with a variety of Korean dishes. soju is usually cheap; typical bottles cost about 1,000, less than US $ 1. This usually has 40 alcoholic proof content (20 percent alcohol by volume).
- Hongju , red liquor made with rice, red gromwell (Lithospermum erythrorhizon), and worse. Made only on the island of Jeollanam-do Jindo was originally distilled for 'the quality of the drug should be. Hongju producers are committed to using only materials found on the island of Jindo.
In the 13th century, during the Goryeo dynasty, the Mongol invaders brought soju (known as araki ) with them. Araki comes from the Arabic araq (liquor). Soju originally developed in Arabia, and passing through Mongolia on the way to Korea. New distillate liquor for Korea, accustomed to fermented alcoholic beverages such as makgeolli . Mongol camps like Kaesong, Andong, and Jeju Island are the famous uch producing regions. During the late 20th century, soju flavored with lemon or green tea became available. The Japanese version is known as sh? Ch? .
Danyangbeop (single-brew) or leeyangbeop (double-brew) is a traditional wheat wine brewing method. Takju or cheongju is distilled to produce soju . Taste typical Andong famous in this city. Okroju from Gyeonggi Province originated from Hanyang during the Joseon Dynasty. Munbae-ju is the Important Intangible Culture Property of South Korea 86-1. This is a traditional liquor made from malet millet, sorghum, wheat, rice and worse , with a 40 percent alcoholic strength based on volume. Munbae-ju comes from the Pyongyang region and is known for its fragrance, which is said to resemble the flower of a munbae tree (pear).
Distillation liquor also includes goryangju and okroju .
Scented
Yagyong-jeungryuju (drug liquor) includes:
- Igang-ju is a colored drink like straw that has been brewed in Jeolla and Hwanghae Provinces since the mid-Joseon dynasty. With a gentle aroma, it is seasoned with curcuma root, cinnamon and pear.
- Gamhongno is a traditional pink soft drink with popular herbs in Pyongyang and Kwanso region of North Korea. It was distilled three times and aged for 120 years.
Grapes
Korea has a number of traditional grapes, produced by combining fruit or berries with alcohol. Podoju (???, ???) made from rice wine mixed with wine. The most popular grapes include maesil-ju (made from plums), bokbunja-ju (made from Korean black raspberries), and grapes made from quince, cherries, and Chinese pomegranate.
Gwasilju is usually made of fruit or grains. In the spring, people make alcoholic beverages with azaleas, forsythia, peaches, and pears. In summer, lotus and rose are often used. In autumn, chrysanthemums, yuzu, wild Korean grapes, black raspberries and apples are often infused. In winter, Asian apricots are sometimes used.
Beer
Beer (called maekju ; hangul: ??; hanja: ?? in Korean) was introduced to Korea by Europeans, and there are several factories in South Korea.
Maps Korean alcoholic beverages
See also
- Korean drinking culture
- List of rice drinks
References
External links
- "Korean Alcoholic Beverage History". Archived from the original on April 30, 2009.
- Traditional Korean Alcohol
- Parent Drink
- Shrine to Spirits: Chiew and soju
- Traditional Korean Liquor
- Korean Alcoholic Beverages World
Source of the article : Wikipedia
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