Jumak (Korean : 주막) were traditional Korean taverns or inns [1] that provided alcohol,food,and lodgings to travellers. [2] They are also called jusa (酒 肆),juga (酒 家),or jupo (酒 舖). It is unknown when jumak first came into existence. One early mention of a jumak was one called Cheongwan (天官) that was owned by a kisaeng (female entertainer). According to the text Samguk yusa, a general of Silla,Kim Yu-sin,frequented the establishment when he was young. Another early source attests to jumak in 1097 during King Sukjong's reign in the Goryeo Dynasty. [3]
Sake or saké,also referred to as Japanese rice wine,is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name Japanese rice wine,sake,and indeed any East Asian rice wine,is produced by a brewing process more akin to that of beer,where starch is converted into sugars that ferment into alcohol,whereas in wine,alcohol is produced by fermenting sugar that is naturally present in fruit,typically grapes.
Soju is a clear and colorless Korean distilled alcoholic beverage. It is usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV),although since 2007 low alcohol soju below 20% has become more popular.
Beer in China has become increasingly popular in the 20th century,both local and imported brands. Most Chinese beers are pale lagers,such as Tsingtao.
Prunus mume is a Chinese tree species classified in the Armeniaca section of the genus Prunus subgenus Prunus. Its common names include Chinese plum,Japanese plum,and Japanese apricot. The flower,long a beloved subject in the traditional painting and poetry of Sinospheric countries,is usually called plum blossom. This distinct tree species is related to both the plum and apricot trees. Although generally referred to as a plum in English,it is more closely related to the apricot. In East Asian cuisine,the fruit of the tree is used in juices,as a flavouring for alcohol,as a pickle,and in sauces. It is also used in traditional medicine.
Kaoliang liquor,Gaoliang liquor or Sorghum liquor is a strong distilled liquor of Chinese origin made from fermented sorghum. It is a type of light-aroma Baijiu. The liquor originates from Dazhigu,first appearing in the Ming Dynasty and is widely consumed across northern China in provinces such as Hebei,Shaanxi,and Shandong. It is primarily made and sold in China and Taiwan,but is also popular in Korea,where it is called goryangju or bbaegal. Kaoliang ranges usually between 38 and 63 percent alcohol by volume. At present,world's highest alcohol content of kaoliang liquor is up to 92% produced by Chyi Leh Wei Distillery in Taiwan.
"Hair of the dog",short for "hair of the dog that bit you",is a colloquial expression in the English language predominantly used to refer to alcohol that is consumed as a hangover remedy. Many other languages have their own phrase to describe the same concept. The idea may have some basis in science in the difference between ethanol and methanol metabolism.
Chuseok,also known as Hangawi,is a major mid-autumn harvest festival and a three-day holiday in South Korea celebrated on the 15th day of the 8th month of the lunar calendar on the full moon. In North Korea,they only celebrate for the day of chuseok. Like many other harvest festivals around the world,it is held around the autumn equinox,i.e. at the very end of summer or in early autumn. It is the biggest traditional holiday in South Korea.
Awamori is an alcoholic beverage indigenous and unique to Okinawa,Japan. It is made from long grain indica rice,and is not a direct product of brewing but of distillation. The majority of awamori made today uses indica rice imported from Thailand,as the local production is largely insufficient to meet domestic demand,which has risen considerably in recent years.
Baijiu,or shaojiu (烧酒/燒酒),is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of qū for fermentation to create a distinct and characteristic flavor profile.
Makgeolli,sometimes anglicized to makkoli,is a Korean alcoholic drink. It is a milky,off-white,and lightly sparkling rice wine that has a slight viscosity,and tastes slightly sweet,tangy,bitter,and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume,it is often considered a "communal beverage" rather than hard liquor.
Harbin Brewery is a Chinese brewery founded in 1900 in Harbin,China. As China's fourth largest brewery and its oldest one,it has a leading position in Northeast China and owns the Hapi beer brand.
Korean cuisine has a wide variety of traditional alcoholic drinks,known as sul (술). Many of these drinks end with the Sino-Korean word -ju,and some end with the native Korean word -sul. The Sino-Korean -ju is not used as an independent noun.
Snake wine is an alcoholic beverage produced by infusing whole snakes in rice wine or grain alcohol. The drink was first recorded to have been consumed in China during the Western Zhou dynasty and believed in folklore to reinvigorate a person according to Traditional Chinese medicine. It can be found in China,Hong Kong,Taiwan,North Korea,Goa (India),Vietnam,Okinawa (Japan),Laos,Thailand,Cambodia and throughout Southeast Asia.
Cheongju,sometimes romanized as Chungju,is a clear,refined rice wine of Korean origin.
Anju is a Korean term for food consumed with alcohol. It consists of a variety of foods,including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea,especially when the alcoholic beverage soju is involved.
Haejang-guk or hangover soup refers to every kind of guk or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called sulguk (술국). It usually consists of dried napa cabbage,vegetables and meat in a hearty beef broth. One type of haejangguk,seonjiguk,includes sliced congealed ox blood and another type,sundaeguk,includes a kind of blood sausage made with intestine stuffed with pig's blood and other ingredients.
Mijiu is a Chinese rice wine made from glutinous rice. It is generally clear in appearance with balanced sweetness and acidity,similar to its Japanese counterpart sake and Korean counterpart cheongju. The alcohol content ranges between 15% and 20%. Rice wine was made around or before 1000 BC in ancient China,and then the practice spread to Japan and other East Asian countries. Since then,it has played an important role in Chinese life. In most Chinese supermarkets there are various kinds of rice wines. It is a traditional beverage to the Chinese and some of the families still follow the custom of making rice wine by themselves. The rice wine is made using glutinous rice,Chinese yeast and water. It is also served as an aperitif and is believed to be beneficial in improving metabolism and skin.
Bokbunja-ju,also called bokbunja wine,is a Korean fruit wine made from wild and/or cultivated black raspberry;traditionally of the Korean species Bokbunja,but nowadays mostly from Rubus occidentalis,which originates from Northern America and is now widely cultivated in Korea.
Jiuniang is a sweet,soup- or pudding-like dish in Chinese cuisine. It is also known as sweet wine or sweet rice wine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid,with small amounts of alcohol (1.5–2%) and lactic acid (0.5%). It is made by fermenting glutinous rice with a starter called jiuqu containing Rhizopus oryzae or Aspergillus oryzae and often yeast and bacteria.
Gwaha-ju is a traditional Korean fortified rice wine. The refined rice wine cheongju is fortified by adding the distilled spirit soju to produce gwaha-ju. Popular varieties include gangha-ju (강하주) of Boseong and Yeonggwang in South Jeolla Province,sinseon-ju (신선주) of Namwon in North Jeolla Province,and yak-soju (약소주) of Suwon in Gyeonggi Province.