The Drinking Culture of South Korea

"There are three basic categories of Korean alcohol, aka "sool" - fermented, distilled, and fortified - explains Alice Jun, the founder of the rice wine producer Hana Makgeolli in Brooklyn. Makgeolli falls into the fermented category. It's a traditional, sedimented Korean rice wine below 10% ABV. It's cloudy and often contains fruity notes as a result of the esters created during the fermentation process."

"Makgeolli falls into the fermented category. It's a traditional, sedimented Korean rice wine below 10% ABV. It's cloudy and often contains fruity notes as a result of the esters created during the fermentation process. Makgeolli is readily available by the bottle in Korean restaurants and supermarkets, but the best introduction is via the freshly made versions at Hana or one of the many makgeolli breweries in Korea."

"Soju is a Korean distilled spirit traditionally made with rice, but modern versions today often contain other starches, like wheat, potato or barley. Jun explains that there's a major distinction between traditional soju and "green bottle soju." The latter term refers to conventional bottles that often exclude the traditional fermentation starter, nuruk, are made with neutral grain spirits, adjusted with artificial sweeteners and sold under 25% ABV. Green bottle soju dominates the market,"

Global popularity of Korean culture has increased interest in Korean food and beverage traditions and local products. Korean alcohol, or sool, falls into three categories: fermented, distilled and fortified. Makgeolli is a traditional, cloudy, sedimented rice wine below 10% ABV with fruity esters and is best experienced fresh at dedicated breweries. Soju is a distilled spirit originally made from rice but often produced from other starches today; mass-market green-bottle soju commonly omits nuruk, uses neutral grain spirits, and includes sweeteners. Anju denotes foods consumed with alcohol, including soups, heartier meat or seafood dishes, and dried snacks.

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