Cheongju (drink)
Type | Rice wine |
---|---|
Country of origin | Korea |
Region of origin | East Asia |
Alcohol by volume | 14% |
Proof (US) | 28 |
Variants | Beopju, sogok-ju |
Related products | Mijiu, huangjiu, sake |
Korean name | |
Hangul | 청주 |
---|---|
Hanja | |
Revised Romanization | cheongju |
McCune–Reischauer | ch'ŏngju |
IPA | [tɕʰʌŋ.dʑu] |
Cheongju (청주;
Names[edit]
The word cheongju (청주;
The native Korean word for "clear wine", malgeun-sul (맑은술), is also used to refer to cheongju.[2] Another name for cheongju is yakju (약주;
History[edit]
According to Things on Korea—a 12th-century book on Korea written by Song Chinese scholar Sun Mu (
Preparation[edit]
Cheongju is usually brewed in winter, between the months of November and March.[6] Steamed rice mixed with nuruk (fermentation starter) and water is left to ferment for 16 to 25 days, at a temperature not higher than 14–16 °C (57–61 °F).[6] During the fermentation process, the rice starch becomes saccharified; the yeast fungi feed on the sugars created by saccharification and produce alcohol. The fermented wine is then filtered with yongsu (a wine strainer), which is dipped into the liquid.[7] The clear wine inside the yongsu is ladled out to make cheongju.[8]
Consumption[edit]
Cheongju has been widely used in a variety of traditional rituals and rites, as it is regarded as a well-prepared alcohol.[9]
Varieties[edit]
Southern cities in South Korea such as Masan, Gunsan, and Nonsan are famous for producing good cheongju.[6] Beopju brewed in Gyeongju and sogok-ju brewed in Hansan are well-known varieties of cheongju.[9] There also are cheongju varieties made with glutinous rice or black rice.[10][11]
Flavoured cheongju varieties include gukhwa-ju made with chrysanthemum, dugyeon-ju made with rhododendron, songsun-ju made with pine sprouts, yeonyeop-ju made with lotus leaves, and insam-ju made with ginseng.
Similar beverages[edit]
Cheongju is similar to other East Asian rice wine counterparts such as the Chinese mijiu and Japanese sake. A dry white vermouth can also serve as a substitute for cheongju in cooking.[12]
Gallery[edit]
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Yi Sangheon yakju
-
Cheonbihyang
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Upoui achim
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Anseong yakju
See also[edit]
- Gwaha-ju, fortified rice wine
- Mijiu, a Chinese equivalent of cheongju
- Sake, a Japanese equivalent of cheongju
- Korean alcoholic beverages
References[edit]
- ^ "cheongju" 청주 [refined rice wine]. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 18 May 2017.
- ^ "malgeun-sul" 맑은술. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 18 May 2017.[permanent dead link]
- ^ "yakju" 약주. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 18 May 2017.[permanent dead link]
- ^ Sūn, Mù. Jīlín lèishì 雞林
類 事 [Things on Korea] (in Chinese). Song China – via Wikisource. - ^ Xú, Jīng (1124). Xuānhé fèngshǐ gāolì tújīng
宣 和 奉 使 高麗 圖 經 [Illustrated Account of Goryeo] (in Chinese). Song China – via Wikisource. - ^ a b c "cheongju" 청주. Doopedia (in Korean). Doosan Corporation. Retrieved 18 May 2017.
- ^ Yoon, Suk-Ja; Park, Duck-Hoon (1994). "Study on traditional folk wine of Korea – In the Southern region of Korea – Chulla-do, Kyungsang-do and Cheju-do". Journal of the Korean Society of Dietary Culture. 9 (4): 355–367.
- ^ Korean Society of Food Science and Technology (2004). Sikpum gwahak gisul dae sajeon 식품과학기술대사전 (in Korean). Seoul: Kwangil Publishing. ISBN 9788986752106 – via Naver.
- ^ a b "Traditional Liquors & Wines". Korea Tourism Organization. 12 August 2016. Archived from the original on 1 January 2016. Retrieved 24 May 2017.
- ^ "Product". www.soolsool.co.kr. Archived from the original on 12 March 2007. Retrieved 17 January 2022.
- ^ "Product". www.soolsool.co.kr. Archived from the original on 15 March 2005. Retrieved 17 January 2022.
- ^ Hepinstall, Hi Soo Shin (2001). Growing up in a Korean Kitchen: A Cookbook. Berkeley, CA: Ten Speed Press. ISBN 978-1-58008-281-5.