|
1) Traditional Wines: As Koreans
live on rice, they make their homemade
wine with rice and yeast. These are
duly fermented and distilled. This
traditional drink is a kind of caustic
milky white rice brew which is very
popular in Korea . During Choseon
dynasty, alcohol is prohibited because
of sudden increase of population
and lack of food. At that time, alcohol
brewery is allowed only for the purpose
of medical remedy. Most people have
called Korean traditional wine “
Yakjoo ” which is medical wine from
this time.
2) The difference between Cheongjoo
in China and Japan and traditional
cheongjoo: In Western country they
use malt, which has been soaked in
water and allowed to germinate and
then dried, for making wine. On the
other hand, Easterners use yeast, which
is fungous substance, to brew wine.
There are two parts in yeast which
are hard and soft one. To mix these
two parts properly can differentiate
the quality of wine. Chinese Cheongjoo
is pretty much similar to Korean traditional
wine in terms of using this skill of
specially allocated yeast. However,
Korean traditional cheongjoo used special
yoghurt which has been self grown in
this special yeast and have unique
lifted aromas and natural flavors. |
History
of Korean Traditional Liquor
