KOOKSOONDANG vows to protect the precious traditional Korean wines and culture.


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Representative traditional distilled sprit

Dongdongju
Dongdongju
Tongdongju is a limpid wine made of glutinous rice, the grains of which float in the wine. It is believed to have originated in the Koryo Kingdom and gained popularity during the Choson period.Tongdongju is made by cooking glutinous rice, letting it cool, then adding boiling water and allowing the mixture to cool again. Nuruk is then added and the mixture is placed in an earthenware jar for three days. The resulting wine is quite sweet.
Cheongju
Cheongju
Cheongju is brewed with white rice and was named such because it is clearer than takju. Cheongju is used for cooking meat and fishes as well as for drinking. It has been used ever since the Three Kingdoms Era. According to the Japanese classic [Japanese Creation Myths], Inbeon from Baekje of Korea moved to Japan during the reign of Emperor Ojin (AD 270~312) and brewed miju, employing a method different from that employed by the Japanese. He then came to be regarded as the god of liquor. Miju is regarded as the predecessor of cheongju.According to the poem [Dongkuk Yisang Kukjib], a classic of the Koryo Era, Cheongju can be made by squeezing the fermented ground, and only four to five bottles can be made. It is written in [Koryo Dokyung] that the wines for the king to drink are made in Yangonseo, and they are cheongju and beopju, which are stored by pouring the wines into a jar and closing the jar with silk. These records from the Koryo Era reveal that clear wine was made by squeezing or filtering the ground, and that the people then already brewed high-alcohol-percentage cheongju using deotsulbeop. The clear wine obtained by filtering the fermented ground was called cheongju (cheong means clear). In Korea, the modernized cheongju started to be made in the 1900s.
nsamju(Ginseng Liquor),
nsamju(Ginseng Liquor),
Mixing a Nuruk, tiny ginseng roots, wormwoods, pine needles, rice and water makes the ginseng wine of Kumsan in South Chungchong Province. Through traditional ring shape distiller, it has clear yellow color unlike regular traditional wine in Korea. Due to its high alcohol contents it is recommended to drink slowly with small shot glass. This produces a wine starter. The wine itself takes 60 days to ferment and 30 days to age.
Fruit wines,
Fruit wines,
Korea has a number of traditional fruit wines, produced by combining fruits or berries with alcohol. The most popular fruit wines are made from bokbunja (; Korean black raspberries), Omija(; ګ; Schisandra chinensis fruit), maesil plums, cherries, pine fruits, and pomegranates. Bokbunja ju(, bokbunja wine) is said by many to be especially good for sexual stamina.
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