Author's Note

Part 1.
A guide to the world of Korean alcohol

1.
How much do you know about our alcohol?
Are there really this many "Korean liquors"? | "Korean liquors" come in a variety of ingredients and types | Korean liquor, traditional liquor, folk liquor... About the names | The first glass is makgeolli | Is makgeolli shaken before drinking? | Dongdongju vs. makgeolli | The second glass is clear liquor | The third glass is a toast with the devilish liquor, soju
"Our Alcohol" True or False Scholarship Quiz | Fun Proverbs About Alcohol

2.
Enjoying our alcohol properly and uniquely
A glass of alcohol that calls for alcohol | A glass of refreshing makgeolli | To drink clear and fragrant yakju | Get fired up with a glass of soju | Focus solely on the aroma and taste of the alcohol | Which alcohol should I drink first? | 'Ahsul' (cold alcohol) or 'ttasul' (warm alcohol), that is the question | What temperature is the best for soju? | What food goes with 'our alcohol'? | A spring alcohol you want to drink with fluttering cherry blossoms | A alcohol for the hot summer | A alcohol to drink in the season of paralysis | A alcohol that helps you survive the middle of winter
'Our Alcohol' Crossword Puzzle 73

3.
How to find our alcohol
If you don't know what alcohol to buy | Why alcohol prices vary | You can tell the alcohol just by looking at the label | Does alcohol have an expiration date? | Do we store 'Korean alcohol' lying down like wine?
How to Use Leftover Alcohol Wisely and Frugally | The "Korean Alcohol" Flavor Wheel

4.
The more you know about our liquor, the more fascinating it becomes.
Why you get drunk when you drink alcohol | The fermentation process is different for each alcohol | The number one contributor to the taste of alcohol, nuruk | 8 ways to cook rice | The taste of alcohol changes depending on the amount of water | How to use nuruk | You brew alcohol multiple times? | What about base and top liquors? | Filtering and maturing alcohol | I'm curious about distilled alcohol | What kind of alcohol is distilled alcohol made from? | How is distillation done? | Why is maturing distilled alcohol important? | Why is distilled alcohol expensive? | Make your own liquor - macerated liquor
Baek Jong-won's Easy Makgeolli Brewing

Part 2.
Visiting our local breweries across the country

Gamhong-ro | Dream Brewery | Dameulsulgongbang | Durumi Brewery | Dusuldoga | Maenggae Sooldoga | Myeoncheon Dugyeonju Preservation Society | Mowol Brewery | Mungyeong Brewery | Midam Brewery | Beotdeurim Brewery | Byeongyeong Brewery | Boeun Songroju | Songdohyang | Sooldoga Jeju Badang | Sulsaem | Soolawon | Shinpyeong Brewery | Yangyangsulgotgan | Jeju Samju | Jeju Sool Dakkeuneun House | Goodsool | Jungwondang | Jisiul Brewery | Cheongsan Noksu | Choi Haeng-sook Traditional Liquor | Chuseonggoeul | Chuyeondang | Friends' Liquor Jiranjigyo | Hansan Sogokju Master | Haenam Jinyangju | Hwayang Brewery
Passionate Youth Brewery (Together Brewery, Alley Brewery, Weather Brewery, Dok Brewery, Donggang Brewery, Sihyangga, Palpal Brewery)

Part 3.
People who make leaven and yeast

Geumjeongsanseong Tosanju | Songhakgokja | Jinjugokja | Han Yeong-seok Fermentation Research Institute | East Designers

supplement
Useful Korean Liquor Terms to Know | Korean Liquor Designated as an Intangible Cultural Heritage | Korean Liquor Made by Korean Food Masters

References

Why should we be interested in our alcohol?
Baek Jong-won's Korean Liquor: A Guide to Falling in Love with Korean Liquor

A book titled “Baek Jong-won’s Korean Liquor” (published by Kim Young-sa), which contains the love for Korean liquor of Baek Jong-won, CEO of The Born Korea and a restaurant management expert, has been published.
Meanwhile, CEO Baek Jong-won has been introducing various 'Korean liquors' by talking about the diverse flavors and deep charm of Korean liquors that he has discovered through brewing and drinking them himself through Netflix's [Baek Spirit], YouTube's [Baek Jong-won's Cooking Secrets], TV programs, and interviews.

When CEO Baek Jong-won visits foreign markets or famous restaurants for broadcast filming, he tastes not only the food but also the drinks. He says that he is surprised by the variety of drinks, even more than the food.


CEO Baek Jong-won began to study and research 'Korean alcohol' in earnest in response to the questions, 'How can we promote 'Korean alcohol'?' and 'Where should we start so that many people can enjoy the taste and style of Korean alcohol?'
Since 3-4 years ago, I have been trying my hand at brewing alcohol and have fallen in love with the diverse charms of ‘Korean alcohol.’
As I visited local breweries to seek advice, I discovered a wide variety of spirits, from traditional classics to modern creations.


This book is the culmination of CEO Baek Jong-won's love and interest in Korean alcohol.
Let's delve into the world of 'Korean alcohol', which is as fascinating as wine, whiskey, and sake, with the author.


A guide to the fascinating world of Korean alcohol
Essential knowledge of Korean alcohol for beginners and enthusiasts alike

How much do we know about our own "Korean liquor"? What kind of liquor is called "Korean liquor," and what are its ingredients? To understand this fascinating "Korean liquor," proper knowledge is essential.
The author's friendly explanations and illustrations make it easy to understand the basic knowledge of Korean alcohol, including the classification and names of Korean alcohol, the fermentation process of alcohol and the secrets of nuruk, the difference between makgeolli and dongdongju, the difference between distilled and diluted soju, and essential terms such as danyangju and jungyangju, as well as the process of making distilled alcohol.


As you read along, you'll find yourself drawn into the world of Korean alcohol.
Let's enjoy our alcohol in a truly unique way.

What "Korean liquor" pairs well with my favorite food? What temperature is best for distilled liquor? What glass is best for enjoying clear, fragrant medicinal liquor? What liquor is best suited for each season, spring, summer, fall, and winter? "Korean liquor" has a wider spectrum than we might think, and can be enjoyed in a variety of ways.
From the right glasses for drinking makgeolli, yakju, and soju, to the order in which you drink them, whether you drink them cold or warm, and even the best snacks to pair with 'our alcohol,' the book will help you immerse yourself in the world of 'our alcohol.'
We also included a list of great snacks to pair with the wine, recommended directly by the brewers.
Let's fall into the temptation of our liquor, which becomes more attractive the more we learn about it through books and drinks.


A fun journey to find our liquor that suits your taste
Let's discover a variety of Korean liquors from all over the country.

From Gangwon-do to Jeju-do, we visit 39 breweries across the country.
We hear the vivid voices of brewers about the research and effort that goes into creating a truly great alcohol, and also hear about the future of our alcohol.
The story of breweries that readers want to visit and taste ‘Korean liquor’ is captivating, including Gamhong-ro and Chuseong-goeul (Chuseong-ju), which brew liquor that Yukdang Choi Nam-seon mentioned as Joseon’s famous liquor; Boeun Songro-ju, Haenam Jinyang-ju, Jungwon-dang (Cheongmyeong-ju), and Hansan Sogokju Myeongin (Hansan Sogok-ju), which carry on the tradition of Myeongju; Mowol Brewery, Cheongsan Noksu, and Chuyeon-dang, which promote consumption of local specialties; and Sool Dakkeun House, which captures Jeju’s history and nature in its liquor; and even a passionate new brewery.
Additionally, it introduces the brewery's signature liquor and provides useful information for enjoying it properly.


Lastly, we also introduce Songhakgokja, Jinjugokja, Geumjeongsanseongtosanju, and Han Yeong-seok Fermentation Research Institute, which produce nuruk, the most important raw material for ‘our liquor.’