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출처: 구구덩 원문보기 글쓴이: punuri
The earliest alcoholic beverages were probably the result of the natural
fermentation of fruit or grain. Primitive humans were no doubt pleasantly
surprised at these beverages' effects and so began to produce and develop them.
In Korea, during the Samhan period around the first century A.D., alcoholic
beverages were used in seasonal rites and festivals. During the Three Kingdoms
period (1st century B.C.-A.D. 7th century), grain wines were produced by
fermenting yeast or germinated grains. Written records of the period tell of these
drinks and how they were made.
During the Koryo Dynasty(918-1392), complicated fermentation and distillation processes were
developed and more speciality wines using herbs or fruits were produced. These developments
continued into the Choson Dynasty (1392-1910), which saw a systematic development of
fermentation and distillation techniques and the increased use of herbs, flowers and fruits.
In the 20th century, as Koreans focused on modernization, the production of traditional alcoholic
beverages and the handing down of traditional techniques floundered for some time, but in 1971,
the ban on the use of rice used to make makkolli, a popular rice wine, was lifted, and in 1985,
the government designated several traditional beverages as cultural assets in an effort to preserve
Korea's culinary heritage and promote regional culture.
Alcoholic beverages can be categorized by ingredient, manufacturing technique, and use. Here
we will consider simple fermented beverages, beverages that have been distilled, and local wines flavored with fruit or medicinal herbs.
Brewed liquor
Most of these drinks are fermented mixtures of fruit or grain, which are strained before drinking
or are drunk without being filtered. Because their alcoholic content is relatively low, these
beverages can go bad quickly, but they are favorites for their fresh taste and aroma.
Distilled liquor
In Korea distilled beverages are made by heating fermented wine and collecting the vapor. The
alcohol content is relatively high and the resulting wine does not go bad.
Hansan Sogokchu
Sogokchu, a wine made of yeast, and rice and other grains, has
been produced in Hansan, South Ch'ungch'ong Province, since the
Paekche period (18 B.C.-A.D. 660). It became popular the early
Choson Dynasty. Relatively little yeast is used in this clear
beverage, which is why it is called sogokchu, small grain wine.
Traditionally sogokchu was brewed at the beginning of the second
lunar month, was ready to drink by the 15th of the third month, and
had gone bad by the fifth month.
Sogokchu has an alcohol content of 18 percent, a smooth
flavor, and pleasant aroma. It stimulates the appetite and is
said to relieve fatigue.
Kim Yong-shin of Hansan has been designated an intangible cultural asset for its
manufacture.
Munbaeju
This wine is said to have been developed by a family as a special
gift to the king during the Koryo Dynasty. It was the custom for
families to offer a local speciality to the king in exchange for
government appointments. The process by which munbaeju was
made remained a family secret for generations and has recently
been designated an important intangible cultural asset by the
government.
Munbaeju is made by fermenting a yeast solution,
millet, and sorghum, then distilling the mixture and
allowing the resulting wine to mature for six months
to a year. The wine that results has an alcohol content
of over 40 percent.
Kyodong Popchu
This wine was reserved for government officials and aristocrats
during the Choson Dynasty. Its manufacture was strictly regulated,
hence its name, law wine, according to some people. Others
suggest that law here does not mean regulation but the Buddha's
dharma, or teachings. They argue that the wine got its name
because it was made in temples where it was buried in jars for 100
days.
Popchu is made from rice, yeast for fermentation, and
various medicinal herbs and flowers, which are added as
the wine ferments. It was designated an official
traditional wine in 1973, and its production technique is
now being carried on by a family in Kyongju.
Makkoli
Makkolli is Korea's oldest and most popular
alcoholic beverage. It was called ihwaju, pear
blossom wine, during the Koryo Dynasty, because
the yeast used to start the fermentation process was
made during the pear blossom season. It was also
called t'akchu, because it was not filtered before
bottling or consumption.
Makkolli is white and creamy, and has a relatively low alcohol content, 6-8
percent. It is mildly carbonated, making it a great thirst-quencher. Makkolli is
also relatively high in rice protein, 1.9 percent, and vitamins.
Tongdongju
Tongdongju is a clear wine made of glutinous rice,
the grains of which float in the wine. It is believed to
have originated during the Koryo Dynasty and
gained popularity during the Choson period.
Tongdongju is made by cooking
glutinous rice, letting it cool, then
adding boiling water and allowing the mixture to cool again. Yeast is then
added and the mixture is placed in an earthenware jar for three days. The
resulting wine is quite sweet.
Insamju
Ginseng wine, or insamju, is believed to have originated in the
Paekche period. It has long been recognized as a multipurpose
remedy and gourmet treat. In modern times its medicinal properties
have been confirmed. It is effective in treating heart disease and
high blood pressure and is used to relieve stress and fatigue.
The ginseng wine of K msan in South Ch'ungch'ong Province is
made by mixing a yeast solution, tiny ginseng roots, rice, and
water. This produces a wine starter. The wine itself takes 60 days
to ferment and 30 days to age.
Kumsan's ginseng is famous for its firm flesh and high
saponin content. Saponin is the ginseng's primary
beneficial substance.
Paegilchu
Paegilchu, or 100-day wine, is a traditional wine in
southern Korea. It is also called shinsonju, the wine
of the immortals. It is made according to a family
recipe that has been handed down for fourteen
generations. The inheritor of the recipe, Mrs. Chi
Pok-nam, has been named an intangible cultural
asset by the provincial government and a brewing
expert by the Ministry of Agriculture and Forestry.
The main ingredients are glutinous rice and whole wheat. To these a variety of
flowers, such as chrysanthemums and azaleas and schisandra chinensis fruit, are
added. Water is the key, however. Mrs. Chi uses only the water from the spring near
her home in Kongju, South Ch'ungch'ong Province. Paegilchu has an alcohol content
of 16-18 percent and a smooth aroma and taste.
Andong soju
The soju of Andong in North Kyongsang Province is a distilled
liquor made from a fermented yeast solution, steamed rice, and
water. The area is known for its good quality water. The liquor is
stored in an underground cave at a temperature of less than 15
degrees Celsius for 100 days. Every few days the froth is skimmed
off with a soft cloth or sieve. Soju has an alcohol content of around
45 percent.
Soju was difficult to come by in ancient times and was
generally used for medicinal purposes. Today it is
popular and relatively inexpensive, but in Andong, the
traditionally made soju is still used to treat injuries and
digestive problems.
Chonju Igangju
Igangju is a flavored distilled liquor that has been
made in the Cholla and Hwanghae regions since the
mid-Choson period. It is named for its pear-ginger,
igangju, flavor.
Igangju is flavored with the juice of pears,
ginger, cinnamon, and turmeric. This
mixture is added to regular soju and sweetened with honey. The resulting liquor is
filtered and allowed to mature for at least one month.