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Korean alcohol is often associated with two famous drinks: soju and makgeolli. While these beverages dominate Korean dining tables and global Korean restaurants, Korea actually has a much richer and more diverse alcohol culture. Traditional Korean liquor, known as “sul,” includes a wide range of rice wines, distilled spirits, herbal infusions, and fruit-based drinks that date back hundreds of years. Many of these beverages were originally enjoyed by royalty, scholars, or regional communities and are now making a modern comeback. If you are curious about exploring authentic Korean drinks beyond the usual choices, here are ten fascinating Korean alcohol types that deserve your attention.

1. Cheongju (청주)

Cheongju is a refined Korean rice wine that is clear and smooth, often compared to Japanese sake because of its clean appearance and elegant flavor. The name literally means “clear alcohol,” and it is made by fermenting rice and carefully filtering the liquid to remove sediment. Traditionally, cheongju was served during important ceremonies, ancestral rituals, and special celebrations. It has a slightly sweet and delicate taste with a light aroma that pairs well with traditional Korean dishes such as seafood and jeon. Because of its smooth texture and balanced flavor, cheongju remains one of the most respected traditional Korean alcoholic drinks.

2. Baekseju (백세주)

Baekseju is a unique Korean herbal liquor infused with medicinal ingredients such as ginseng, ginger, cinnamon, and other traditional herbs. Its name means “100 years wine,” symbolizing the idea that drinking it can contribute to a long life. The drink has a slightly sweet, herbal flavor with mild bitterness from the medicinal roots. Baekseju is often enjoyed slowly with Korean meals, particularly with grilled meats or traditional dishes. Many Koreans appreciate it not only for its taste but also for its connection to traditional Korean medicine and wellness culture.

3. Andong Soju (안동소주)

Unlike the common green bottle soju found in convenience stores, Andong soju is a traditional distilled spirit with a much higher alcohol content. Originating from the historic city of Andong, this drink can reach alcohol levels of around 40 to 45 percent. It is made by distilling fermented rice mash using traditional techniques passed down for generations. The result is a strong but surprisingly smooth liquor with a deep, clean taste. Andong soju was historically enjoyed by the Korean nobility and remains an important part of Korea’s cultural heritage.

4. Bokbunja Ju (복분자주)

Bokbunja ju is a deep red fruit wine made from Korean black raspberries called bokbunja. This drink is famous for its rich color, sweet and slightly tart flavor, and smooth finish. It is often considered a romantic or celebratory drink because of its vibrant appearance. Bokbunja wine is particularly popular with seafood dishes and grilled meat. Many people also enjoy it as a dessert-style alcohol because of its fruity character. The drink has gained popularity internationally as Korean fruit wines become more widely recognized.

5. Omija Ju (오미자주)

Omija ju is made from the omija berry, also known as the five-flavor berry. This unique fruit contains five distinct tastes: sweet, sour, salty, bitter, and spicy. When used in alcohol, it produces a refreshing and complex drink with a bright red color. Omija ju is lighter and more aromatic than many traditional Korean liquors. It is often served chilled and enjoyed during warm weather. Because of its refreshing taste and beautiful color, it is becoming increasingly popular in modern Korean bars and traditional restaurants.

6. Ihwaju (이화주)

Ihwaju is one of the most interesting traditional Korean rice wines because of its creamy, almost yogurt-like texture. This drink dates back to the Goryeo Dynasty and was traditionally enjoyed by Korean aristocrats. It is made with rice, nuruk fermentation starter, and water, resulting in a thick, rich beverage with mild sweetness. Ihwaju is typically eaten with a spoon rather than drunk like other alcohols. Its smooth and comforting flavor makes it feel more like a dessert than a typical alcoholic beverage.

7. Gwasilju (과실주)

Gwasilju refers to a broad category of Korean fruit wines made by fermenting fruits such as plums, apricots, apples, or persimmons. These drinks can vary widely in flavor depending on the fruit used. Plum wine is one of the most common types, offering a balance of sweetness and acidity. Many Korean households traditionally make their own gwasilju at home by soaking fruit in alcohol and allowing it to mature over time. The result is a flavorful drink that reflects the natural taste of the fruit.

8. Gamju (감주)

Gamju is a sweet traditional Korean rice drink that sometimes contains a small amount of alcohol, depending on the fermentation process. It is commonly served warm and has a comforting, dessert-like sweetness. Gamju is often enjoyed during traditional holidays and winter gatherings. Although some versions are non alcoholic, fermented gamju can contain mild alcohol levels that give it a gentle warmth. The drink highlights Korea’s long tradition of rice fermentation and is beloved for its nostalgic flavor.

9. Hongju (홍주)

Hongju is a striking red Korean distilled liquor traditionally produced in the southwestern region of Korea. Its vivid red color comes from a special plant called jicho root that is added during the distillation process. The drink is known for its aromatic scent and slightly earthy flavor. Hongju has been produced for centuries and was historically valued as a premium regional spirit. Today, it remains a symbol of Korean craftsmanship and regional identity.

10. Danyang Ju (단양주)

Danyang ju refers to a style of Korean alcohol made through a single-stage fermentation process. Unlike multi-stage brewing methods used for many rice wines, this simpler process produces a lighter and cleaner-tasting drink. Danyang ju was historically brewed in Korean households for everyday enjoyment. Because of its straightforward brewing method, it represents the roots of traditional Korean alcohol making. Today, it is appreciated by enthusiasts interested in authentic and historical Korean brewing techniques.

Conclusion

Korea’s drinking culture goes far beyond the globally famous soju and makgeolli. From herbal-infused liquors and fruit wines to ancient rice brews enjoyed by royalty, Korean alcohol reflects centuries of tradition and regional creativity. Many of these drinks are now experiencing renewed interest as people explore authentic Korean culinary heritage. Whether you prefer something sweet, strong, fruity, or herbal, there is a Korean alcoholic beverage that offers a completely new experience. Exploring these lesser-known drinks provides a deeper appreciation for Korea’s rich history of fermentation and craftsmanship.

Frequently Asked Questions

What is traditional Korean alcohol called?

Traditional Korean alcohol is generally called “sul.” This broad term includes fermented drinks like makgeolli, refined rice wines such as cheongju, and distilled spirits like traditional soju. Korean sul has been produced for centuries using rice, grains, fruits, and herbs through various fermentation and distillation techniques.

Is Korean alcohol always made from rice?

Rice is the most common base ingredient for traditional Korean alcohol, but it is not the only one. Some Korean drinks use fruits, herbs, or other grains such as barley or wheat. Fruit wines like bokbunja ju and omija ju highlight Korea’s diverse fermentation traditions.

What is the strongest traditional Korean alcohol?

Andong soju is one of the strongest traditional Korean alcoholic drinks. It can reach alcohol levels of around 40 to 45 percent. Unlike modern diluted soju, it is distilled using traditional methods and has a much stronger flavor and aroma.

Are Korean fruit wines popular?

Yes, Korean fruit wines are quite popular. Drinks such as bokbunja ju and plum-based gwasilju are commonly enjoyed with meals or as dessert drinks. Their sweet and fruity flavors make them appealing to people who prefer lighter or less intense alcoholic beverages.

What is the difference between cheongju and makgeolli?

Cheongju is a clear and filtered rice wine with a smooth texture, while makgeolli is cloudy and contains rice sediment. Makgeolli has a slightly fizzy and creamy character, while cheongju is lighter, more refined, and traditionally served during ceremonies.

Is Korean herbal alcohol common?

Yes, herbal alcohol has a long tradition in Korea. Drinks like baekseju are infused with ingredients such as ginseng, ginger, and other medicinal herbs. These beverages often combine traditional brewing with elements of Korean herbal medicine.

What Korean alcohol pairs best with food?

Different Korean alcohol types pair well with different foods. Cheongju often accompanies seafood and delicate dishes, while fruit wines match grilled meats and desserts. Herbal drinks like baekseju complement rich Korean meals and traditional cuisine.

Are traditional Korean liquors becoming popular again?

Yes, many traditional Korean liquors are experiencing renewed popularity. Younger consumers and craft brewers are rediscovering historical recipes and regional drinks. This revival has helped introduce lesser-known Korean alcohol types to modern bars and restaurants.

Can Korean alcohol be made at home?

Some types of Korean alcohol, particularly fruit wines like gwasilju, are traditionally made at home. People often soak fruits in alcohol and allow them to ferment or age over time. However, commercial brewing follows regulated fermentation and distillation standards.

Why does Korea have so many alcohol varieties?

Korea developed many alcohol varieties because fermentation was deeply connected to agriculture, seasonal harvests, and regional ingredients. Different areas created unique brewing traditions using local grains, fruits, and herbs, resulting in a diverse range of traditional drinks.