Cheongju is a Korean rice wine made from non-glutinous rice. It contains less alcohol than soju and resembles Japanese sake in characteristics.
How it is made
Cheongju is typically brewed from November to March. Steamed rice mixed with nuruk (fermentation starter) and water is fermented for 16-25 days at temperatures not exceeding 14-16°C. The fermented wine is then filtered using yongsu (a wine strainer) to produce the clear cheongju.
History
According to 12th-century Chinese records, people of Goryeo used non-glutinous rice to make rice wine. Another book mentions that refined rice wine was produced at the royal court, while unrefined rice wine was more popular among common people.
Types and styles
Southern Korean cities like Masan, Gunsan, and Nonsan are known for producing good cheongju. Varieties include beopju from Gyeongju, sogokchu from Hwasan, and those made from sticky or black rice. Aromatic varieties include gukhwaju (chrysanthemum), dugyeonju (rhododendron), songsunju (pine shoots), yeon-yeopchu (lotus leaves), and insamju (ginseng).
How it is served
Cheongju was widely used in various traditional rituals and ceremonies as it was considered an exquisite alcohol due to its production method.
Adapted from the Russian Wikipedia article Чхонджу (напиток), available under CC BY-SA 4.0.
Styles and varieties
- Beopju (Korea)