By Honorary Reporter Neo Hui Ying from Singapore

Photos = Neo Hui Ying, Sool Gallery

Eight Honorary Reporters based in Korea on April 1 visited the Sool Gallery near Anguk Station in Seoul thanks to an event hosted by Korea.net. In writing my first article on outstanding combinations of Korean alcohol and food, I was excited to learn more about traditional Korean booze.

Entrance of the Sool Gallery 

At the gallery, we learned about the definition of sul (alcohol) and domestic specialty liquor and attended a tasting session of traditional favorites. From rice wine made at a famous Busan brewery to yakju, which literally means "medicinal alcohol" and is refined pure liquor fermented from rice, made by a grand master brewer and soju with a high alcohol content of 40%, Korean alcohol has four types according to method of production.

A Korean liquor sommelier pours one drink prepared for the tasting session.

Though soju and beer are sold relatively cheaply at convenience stores in Korea, the two are but a small sampling of the drinks Korea offers. The sale of traditional alcohol took off in 2017 due to growing interest from the younger generation, availability on online shopping malls and popularity of restaurants offering traditional alcohol that go great with select foods.

(From left to right) Geumjeongsanseong Makgeolli, Myeoncheon Dugyeonju and Bokdanji 

We tasted eight drinks at the session, and the three below were my favorites. 

Geumjeongsanseong Makgeolli
Made by famous master brewer Yoo Cheong-gil, this version of makgeolli, a traditional milky rice wine, is made at a brewery in Busan. With a thick texture but smooth and sweet, this brand is just 8% alcohol and best enjoyed with haemul pajeon (seafood pancake) amid rainy weather.

Myeoncheon Dugyeonju 
With alcohol content of 18% and made from azalea flowers, this form of cheongju (clear rice wine) has a fragrant scent reminiscent of the blooming spring season. A lingering sweet taste is sure to follow after sipping on this.

Bokdanji
A version of bokbunjaju (Korean raspberry wine), this 14% alcohol drink is from Yeoju, Gyeonggi-do Province, and its fruity taste can fool drinkers into thinking that it's not alcohol.

kalhong617@korea.kr

*This article is written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.