|Korean Traditional Liquor|
|Korean traditional drink refer to a flavored spirit.
The flavoring agent in the drink, which can be rice, herbs, seeds and special ingredients|
|Koreans drink a variety of flavored spirits, among which rice, herbs like ginseng, seeds and other unique ingredients are added to the alcohol. |
Makkolli is the traditional drink of farmers, who usually drink it after finishing their work in the fields. It¡¯s a milky white brew made from rice, with a slightly sour taste.
Dong Dong Ju is also made from sticky rice, but is not as rich and tastes a little sweet.
Cheong Ju is divided into many different types, namely Beob Ju, Baesoju, Ginseng Ju and so on. Baeseoju is made with 10 ingredients such as sticky rice and a mixture of fruits and other herbs. It¡¯s actually quite tasty.
Soju is the most highly regarded Korean drink in the world (or at least the most famous). There are several brands, Jinro, Green, Chamiseul, etc. - the latter tasting a little more bearable. Koreans usually drink it straight in shots, with grilled meat, though there is a growing number who drink it as a cocktail to cut the bite. Lemon soju is popular and pretty good.