robert
February 1, 2022, 10:50pm
1
A friend brought this over. Haven’t tried it yet, or found any explanation of what (if anything) makes Beopju different from other Cheongjus except that it’s brewed in Gyeongju.
Beopju (법주; 法酒) is a type of cheongju (clear rice wine). The name literally means "law liquor", as it is made following a fixed procedure. On 1 November 1986, a variety called Gyodong-beopju was designated by the government of South Korea as Intangible Cultural Property (No. 86-3).
Beopju is mentioned in Illustrated Account of Goryeo, a 1124 book written by a Song Chinese envoy to Goryeo and History of Goryeo, a 1451 Joseon book on history. Originally, it referred to the rice wines made with non...
Cheongju (청주; 淸酒; literally "clear wine"), sometimes romanized as Chungju, is a clear, refined rice wine of Korean origin.
The word cheongju (청주; 淸酒) consists of two characters: cheong (청; 淸) meaning "clear" and ju (주; 酒) meaning "alcoholic drink". It contrasts with takju (탁주; 濁酒), as "tak" (탁; 濁) means "turbid". The word takju usually refers to makgeolli (milky, unrefined rice wine). The hanja characters 淸酒 are the same as the kanji pronounced seishu used on the labels of sake.
The native Kore...
robert
February 8, 2022, 6:43pm
2
Tried it. Yeasty, fruity nose, tastes similar to sake. Too sweet for my taste.
This is local (in Korea) craft soju. Delicious stuff. Much different factor profile than regular soju. Regular soju is usually 15-16%. This is 21%. Sold in some Korean markets.
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