5 Favorite Korean Wines

Korea is a nation of alcohol enthusiasts. The people of kimchi are extremely fond of these alcoholic beverages. Not only diverse and rich in types, most Koreans also have the habit of "mixing" (mixing) many types of Korean wine together to form a new drink with a very unique taste. Whoever once visited Korea must be no stranger to Soju - a wine distilled from rice. Locals love Soju and can drink it whenever they want

. They sometimes even mix it with beer (maekju) to form a new mixture called Somaek. This particular drink tastes great but makes it easier for the drinker to get drunk.MakgeolliMakgeolli Housed in a tall and thin white vase, this rice wine called Makgeolli tastes nothing like what you might imagine It's sweet, fragrant and usually served in a large pot.



When used, guests will pour into small cups. Cautious drinkers often dilute Makgeolli with lemon. Besides Makgeolli, there is also "relative" Dongdongju. However, the drink is less sweet and contains less rice essences.BaeksejuBaeksejuBaekseju is a Korean wine with a rather bitter taste, made from ginseng, ginger, cinnamon, and several herbs. The word Baekseju in Korean means "100 year rice wine", meaning this is a drink with the ability to prolong the life. Compared to other Korean rice wines, Baekseju's price is quite expensive Therefore, people often mix it with Soju to drink together.



This mixture is called Ohshipseju.Bokbunja Bokbunja AlcoholBokbunja is Korean, but has a similar taste to Western wine. Instead of grapes, it is produced from succulent berries. With a sweet and fruity flavor, Bokbunja is an alcoholic drink that is loved by many young women.Cheonnyeon Yaksok Cheonnyeon YaksokCheonnyeon Yaksok was selected as the official drink of the Asia-Pacific Economic Cooperation in 2005 at Busan. The meaning of Cheonnyeon Yaksok is "A thousand year promise". This is a special Korean wine, produced by yeast fermentation. It is quite sticky, sweet, and when consumed, it leaves a pleasant aftertaste.



The hierarchical distinction on the wine table is always respected. As a foreigner, before visiting Korea, it's a good idea to have the basics ready to avoid falling into a dilemma. This is considered impolite. Usually, the pourer is either the youngest or the lowest ranked person. They will pour in a straight back position, one hand placed on the chest or support the other elbow to pay homage. On the receiving side, drink the wine in the glass before receiving new wine. *** Source: iVIVU.com Travel Guide.

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