Beyond Soju: the World of Korean Alcohol

Distilled alcohols

Andong Soju (안동 소주): Regional Craft Soju

• What it is: Hailing from the Andong region, this is another example of traditional, craft-distilled Soju, typically made from rice using traditional methods.
• The Experience: Like other traditional Sojus, it boasts a higher ABV (often 45% or more) and a much smoother, cleaner taste with more character than the mass-market green bottle versions. It’s a respected spirit with a long heritage.

Cheongju (청주) / Yakju (약주): The Refined Sip

• What it is: If Makgeolli is the rustic cousin, Cheongju is the sophisticated sibling. It’s essentially Makgeolli that has been filtered to remove the sediment, resulting in a clear, pale-yellowish rice wine. Yakju (“medicinal liquor”) is often used interchangeably or refers to higher quality Cheongju, historically associated with medicinal properties or specific herbal infusions. Alcohol is, nonetheless, alcohol; drink responsibly!
• The Experience: Cheongju offers a smoother, cleaner, and often subtly sweet taste compared to Makgeolli, with delicate floral or fruity notes. Its ABV typically ranges from 13% to 18%. It was historically favoured by the nobility and used in ceremonial rites. Today, it’s enjoyed as a fine alternative to sake (though distinct in flavour) and pairs well with delicate Korean dishes, seafood, and vegetables. A famous example is Gyeongju Beopju.

Munbaeju (문배주): The Wild Pear Liquor (Without Pears!)

• What it is: A fascinating traditional distilled liquor (technically a type of Soju) designated as an Important Intangible Cultural Property. It’s made from millet, sorghum, wheat, and rice.
• The Experience: Despite containing no pears, Munbaeju is renowned for its distinct aroma reminiscent of wild pears (munbae). It has a high ABV (around 40%), a smooth finish, and a complex flavour profile. A true taste of Korean distilling history.

Cloudy alcohols: Takju (탁주)

There are other cloudy alcohols besides Makgeolli. Takju is the umbrella term for unfiltered fermented rice beverages (it literally means “cloudy alcohol”). Makgeolli is the most common type of Takju. While often used synonymously with Makgeolli, Takju can sometimes refer to brews that are slightly less diluted or filtered than typical Makgeolli, potentially having a thicker consistency or stronger flavour.

Makgeolli (막걸리): The Rustic Rice Brew

• What it is: Korea’s oldest alcoholic beverage, Makgeolli is a cloudy, milky, fermented rice wine. It’s unfiltered, giving it its characteristic sediment and slightly thick texture.

• The Experience: With a typically low ABV (6-9%), Makgeolli is fizzy (due to ongoing fermentation in unpasteurized versions), tangy, subtly sweet, and refreshingly satisfying. It was historically favoured by farmers and the working class but has seen a huge resurgence in popularity, especially among younger generations. You’ll find modern bars dedicated to Makgeolli, offering artisanal varieties and flavoured versions (like chestnut, banana, or grape). It’s traditionally served chilled in bowls, often paired with savoury pancakes (pajeon or bindaetteok). One of the best makgeolli brands you can find around Seoul is Jipyeong Makgeolli, a smooth, light, and refreshing makgeolli that pairs well with most foods. Buy makgeolli bowls on Amazon.
• Variations: Look for saeng (생) Makgeolli, which is unpasteurized and has a shorter shelf life but offers a livelier, more complex taste due to the active yeast and bacteria. Pasteurized versions offer stability and longer shelf life; they will be the ones you often find in other countries as they are easier to transport.

Dongdongju (동동주): The Floating Rice Grain Wine

• What it is: Very similar to Makgeolli/Takju, Dongdongju is characterized by having visible, partially unfiltered rice grains floating (“dongdong” mimics the sound/sight of floating) in the brew. See this excellent blog post for more information on Dongdongju.
• The Experience: It often tastes quite similar to Makgeolli but might be slightly sweeter and less carbonated. It’s another traditional farmer’s drink, offering a rustic charm and often served in large bowls.

Fruits, Flowers, and Herbs: Liquorous wines and liquors

Bokbunja-ju (복분자주): The Black Raspberry Wine

• What it is: A deep red, luscious wine made from fermented black raspberries (bokbunja).
• The Experience: Sweet, tart, and full-bodied, Bokbunja-ju is quite popular and often enjoyed as a dessert wine or alongside rich dishes. It has an ABV typically around 15-19%. Traditionally, it’s also associated with health benefits, particularly stamina and vitality. It is, however, very sweet; many Koreans and non-Koreans alike do not like bokbunja for this very reason (for comparison, it is as sweet if not sweeter than a Sauternes or ice wine).
• Notes: Bokbunja can easily be found in Korean grocery stores outside Korea. If you have tried Bokbunja outside Korea, whether you liked it or not do try a more expensive Bokbunja during your next visit to South Korea as you may be pleasantly surprised (drier and richer flavors).

Maesil-ju (매실주): The Plum Liquor

• What it is: Made by steeping green plums (maesil) in Soju or another neutral spirit with sugar. While often homemade, commercial versions are readily available.
• The Experience: Fragrant, sweet, and tangy, Maesil-ju is a popular aperitif or digestif. It has a refreshing quality and is often enjoyed neat, on the rocks, or mixed with tonic water. Many Korean households keep a jar of homemade Maesil-ju steeping.

Meoru-ju (머루주): Wild Grape Wine

• What it is: Wine made from wild Korean grapes (meoru), which are distinct from Western varietals.
• The Experience: Often drier and earthier than Bokbunja-ju, it offers a unique take on grape wine with distinct Korean terroir.

Flower Wines (e.g., Dugyeonju 두견주, Gukhwaju 국화주)

• What it is: More artisanal and less common, these wines are infused with flower petals, such as azalea (dugyeon) or chrysanthemum (gukhwa).
• The Experience: They offer delicate, floral aromas and subtle flavours, often tied to specific seasons or regions. Dugyeonju, made with azalea petals, is a notable traditional example.

Baekseju (백세주): The Herbal Rice Wine

• What it is: A commercially successful beverage, Baekseju (“100-year wine”) is a fermented glutinous rice wine infused with a blend of herbs and roots, most notably ginseng.
• The Experience: It has a unique flavour profile – subtly sweet, slightly viscous, with distinct herbaceous and ginseng notes. With an ABV around 13%, it’s positioned as a smoother, “healthier” alternative to Soju and pairs well with a wide range of Korean food.

How to Enjoy: Food Pairings and Etiquette

Enjoying Korean alcohol is often a communal experience, deeply intertwined with food (anju 안주 - food specifically meant to be eaten with alcohol) and social customs.

• Classic Pairings: Soju shines with grilled pork belly (samgyeopsal) or spicy stews (jjigae). Makgeolli is the quintessential partner for savoury pancakes (pajeon). Cheongju complements seafood or lighter fare.
• Etiquette Basics: When drinking with others, especially elders or superiors, pour drinks for them (using two hands). Receive drinks with two hands. When taking a shot, especially the first one with elders, it’s polite to turn your head slightly away. Never let someone’s glass sit empty!
• Drinking games: Korea is home to many drinking games like Annyeong Cleopatra or the Ddalgi game; see some popular drinking games here.