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K-SPIRITS
Korea's traditional spirits are obtained by distilling various grains.
The fermentation of the individual ingredients is also important as it determines the scent and taste of the end product.
The spirits in Korea vary greatly depending on the region.
Fruits are often used to achieve a special taste.
MAK GEOL LI 막걸리
SOJU 소주
Yagyongju (herbal schnapps)
Gahyangju (flower wine) and Gwasilju (fruit wine)
Makgeolli is probably the most traditional of Korean spirits. Previously given the rather inglorious nickname "poor man's alcohol", the milky-white, slightly sweet and sour drink has now become a hit with young people and tourists. The alcohol content of makgeolli is rather low (around 6%) and it is rich in amino acids, vitamins and organic substances. Typically makgeolli is made from rice, but there are also some variants made from black beans, yams or sweet potatoes. "Fresh Makgeolli", a novelty that hit the market just last year, uses freshly harvested rice and is more heavily filtered, giving it a particularly fresh taste.
Soju is probably the most famous Korean distilled alcohol ever. The alcohol content is quite high at around 20%, but that doesn't stop Koreans from making and strengthening friendships over lots of soju. When toasting, people simply shout “One Shot,” which is the request to empty the glass in one go. When a glass is empty it is immediately refilled.
Soju can be enjoyed with virtually any food, but it is usually enjoyed with particularly spicy dishes such as seafood stew or bossam (boiled pork in cabbage leaves).
This type of spirit is created by distilling various medicinal herbs. When consumed sensibly, these schnapps actually have proven health effects. Well-known varieties are Insamju (ginseng liquor) from Geumsan, Songsunju (pine needle liquor) from Gimjae, and Baegilju (100-day liquor) from Gyeryong.
Fruit, vegetables and Korean snacks go well with the herbal schnapps, but marinated meat and raw fish are also popular side dishes.
Wines and liquors made from flowers or spices are called Gahyangju and those made from fruits are called Gwasilju. Examples of the first variant include liqueurs made from azaleas, chrysanthemums, lotus, etc.
When it comes to fruit schnapps, Bokbunja (black raspberry) and Maesil (a type of apricot incorrectly known as plum in Europe) are popular variants. Many regions have very special types of alcohol that are only available there. Examples include Dugyeongju(azalea wine) asu Myeoncheon and Yeonyeopju(lotus wine).
Among the fruit wines, Bokbunjaju (raspberry wine) from Gochang, Munbaeju (wild pear liquor) from Seoul and Igangju (pear-ginger liquor) from Jeonju are worth mentioning.