Beopju
Beopju is a traditional Korean liquor made from rice. It is a type of soju that has been brewed in the city of Gyeongju, South Korea, for centuries. The name "Beopju" is derived from the Korean words "beop" (법), meaning "law" or "method", and "ju" (주), meaning "alcohol".
History
Beopju has a long history dating back to the Silla Dynasty (57 BC – 935 AD). It was traditionally brewed in the royal court and served to kings and nobles during banquets and ceremonies. The method of brewing Beopju was considered a closely guarded secret, passed down through generations of master brewers.
Brewing Process
The brewing process of Beopju is complex and time-consuming. It begins with the selection of high-quality, short-grain rice, which is then soaked, steamed, and cooled. The cooled rice is mixed with nuruk, a fermentation starter, and water, then left to ferment in traditional earthenware pots called onggi. The fermentation process can take anywhere from a few weeks to several months, depending on the desired flavor and alcohol content.
Taste and Serving
Beopju is known for its smooth, clean taste and subtle, sweet aroma. It is typically served chilled in small ceramic cups, often as part of a meal or during special occasions. Despite its high alcohol content, Beopju is considered a light and refreshing drink, making it a popular choice for both casual and formal gatherings.
Cultural Significance
Beopju holds a significant place in Korean culture and history. It is often associated with the city of Gyeongju, which was the capital of the Silla Dynasty and is known for its rich cultural heritage. Today, Beopju is recognized as an Important Intangible Cultural Property by the South Korean government, and the traditional brewing method is preserved and promoted as a part of the country's cultural heritage.
See Also
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Beopju
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