Soju, beer, and makgeolli are Korean’s most favorite alcoholic drinks. Some people mix soju and beer together in proper proportions to make ‘Somaek’, and makgeolli with pajeon (Green onion pancake) is a go-to treat on rainy days. Notably, soju is one of the best-selling alcoholic drinks in the world due to its high sales volume in Korea. Makgeolli is a traditional Korean alcoholic beverage with a similar alcoholic content to beer, and it charmingly goes well with Korean traditional dishes such as pajeon and dubukimchi (Bean Curd with Stir-fried Kimchi). Recently, a variety of traditional alcoholic drinks have been produced, creating a traditional liquor wave among the younger generation.

 

 

#Korea’s Unique Drinking Culture and Trends
A work day ends at 6 p.m., and this is when ‘Hoesik’ (office dinner) begins in Korea. There are much fewer Hoesik now due to COVID-19, however, the typical Hoesik includes moving on to the first and second rounds of drinking and eating together until late evening to relieve stress. ‘Somaek’ is the alcoholic drink that represents this Hoesik culture. Somaek, a mixture of soju and beer, is normally made by pouring a glass of soju into a beer glass and filling the rest with beer. Unlike cocktails, which are made by mixing various ingredients other than alcohol, the Korean way of mixing alcohol with another alcohol is unconventional.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recently, in the wake of COVID-19 outbreak, the worldwide trends for ‘home drinking’ and for low-alcoholic drinks have generated the rise in consumption of fruit soju. Notably, the popularity of low-alcoholic fruit soju, rather than regular soju, is increasing in overseas markets.

According to the Export-Import Trade Statistics of the Korea Customs Service, exports of regular soju such as ‘Chamisul’ and ‘Chum-Churum’ amounted to USD 85.6 million in 2020, which showed a decrease by 4.6% from 2019. On the other hand, exports of fruit soju such as ‘Jinro Grapefruit’ and ‘Chum-Churum Flaveored-AppleMango’ soared by 71.8% year-on-year at USD 49.58 million over the previous year. From this time forth, it is expected that sweet fruit soju, which is milder and easier to drink than regular soju, will grow in popularity based around overseas markets.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

#Korean Traditional Liquor Getting Younger
There is quite a variety of traditional alcoholic drinks in Korea. With the development of the time-honored custom of ‘home-brewed liquor’ in every house, various traditional alcoholic drinks came into being in different regions. There are wide varieties of famous brands of Korean liquor including Andong Soju of Andong, Gyeongsangbuk-do, Sogokju of Seocheon, Chungcheongnam-do, Songhwabaekiljoo of Iksan, Jeollabuk-do, etc. While the alcohol content of regular soju, commonly sold in supermarkets, is less than 20 percent alcohol by volume, Andong Soju has up to 45 percent alcohol by volume.
You can readily experience Korean traditional alcoholic drinks at the ‘Traditional Liquor Gallery’ located in Gangnam, Seoul. Each month, the traditional liquor from a different region is selected for a new theme, and a tasting experience program is operated. An employee at the gallery explained, “Recently, due to COVID-19, more and more people are enjoying ‘drinking alone’, and because it’s easy to buy traditional alcoholic beverages online, traditional liquors are getting more popular. In line with this trend, with a sense of youth added, Korean traditional liquors are becoming younger in taste and design. They’re popular with foreigners, and especially, many buy traditional liquors contained in porcelain for souvenirs.”

 

*Tip. The Traditional Liquor Gallery
-Hours of Operation: 10 a.m. to 8 p.m. Closed every Monday and holidays     (Reservations are necessary)

 

#Korean Drinking Etiquette
There are few rules to follow while drinking in Korea. First of all, you pour alcoholic drinks for one another, and not for yourself. So you need to check if the other person’s glass is empty. Also, you don’t fill up a glass before it is empty. You should pour more after the glass has been emptied. Lastly, when drinking with one’s elders, it is polite to turn around to drink, and use both hands to pour and receive liquor. 

 

 

#KOOKSOONDANG, A Representative Korean Traditional Liquor Company
KOOKSOONDANG Brewery CO., LTD., established in 1952, brews traditional liquors such as makgeolli, and is receiving the love of Korean people.
Last year, for the first time in the traditional liquor industry, KOOKSOONDANG received the Export Tower Award of USD 5 million from the Korean government. An employee at KOOKSOONDANG said, “An estimated export amount for 2021 is USD 8 million, which is 18% increase compared to last year. This year as well, we will renew our highest exports since our founding.”
Notably, KOOKSOONDANG came to the fore by launching ‘KOOKSOONDANG Draught Makgeolli’, to which the ‘Makgeolli Fermentation Control Technology’ was applied, in 2009. The ‘Fermentation Control Technology’ pertains to grafting, onto the fermentation of draught makgeolli, the Champagne fermentation method by applying the technology of controlling the activity of living yeast in draught makgeolli, and of blocking the inflow of outside air. Through this, health-promoting vegetable lactic acid bacteria, unique to Draught Makgeolli, were made possible to be kept alive for a long time.

 

1. Bekseju
It is a representative Korean traditional liquor fermented with Seolgaengmi (one of the rice varieties), rice used exclusively for brewing, and good Nuruk (fermenting agent used for brewing liquor), and 12 healthful medicinal herbs. It’s made by fermenting uncooked rice, so it tastes simple and gives you the least hangover. It goes well with most Korean dishes. It was the first Korean liquor product to be designated as Excellent Cultural Product selected by the Korean government. (13% alcohol by volume)

 

2. Draught Makgeolli
It is a makgeolli that maintains its taste and freshness for a long time by blocking external air and by controlling activation of yeast through the ‘Fermentation Control Technology’ developed for the first time for Korean makgeolli. It contains health-promoting dietary fiber and vegetable lactic acid bacteria, and brewing with the non-heat Raw Rice Fermentation Method allows it to be rich in essential amino acids. (6% alcohol by volume)

 

3. 100 Billion Prebiotics Makgeolli
It is premium makgeolli, and contains prebiotics. A bottle of makgeolli contains more than 100 billion heat-treated lactobacillus cultures, and 1000mg of fructooligosaccharide, a prebiotic substance. In consideration of diversified consumption patterns for makgeolli, PET bottled products and small canned products are available as well. (5% alcohol by volume)