What Kinds of Korean Sool Are There?

What comes to mind when you think of Korean sool?

Is it the green-bottle soju often seen in Korean dramas, or the makgeolli commonly found in Korean restaurants? These may be the two most familiar Korean drinks, but there are many other kinds worth discovering.

To learn more about Korean sool, a good place to start is with four main categories: takju (탁주); yakju (약주) and cheongju (청주); soju (소주); and fruit wine, or gwasilju (과실주).

Takju is a common traditional Korean fermented drink. Its defining feature is that the fermented liquid is not completely filtered. Some fine grain particles and fermentation solids remain, giving it a cloudy appearance and fuller texture.

The best-known type of takju is makgeolli (막걸리). Makgeolli is brewed from rice, water, and nuruk (누룩), a traditional Korean fermentation starter. Nuruk contains microorganisms involved in saccharification and fermentation. They help convert the starch in grain into sugar, which is then fermented into alcohol.

Makgeolli usually has a gentle sweetness and refreshing acidity. Some varieties also have a light fizz produced during fermentation. Its alcohol content is generally modest, making it a good companion to Korean food. Pajeon (파전), a savory Korean green onion pancake, is one classic pairing.

Yakju and cheongju are also fermented grain drinks. Unlike takju, however, most of the solids are removed through filtration and other steps, leaving them clear and transparent.

Although yakju and cheongju are often discussed together, Korean alcohol regulations set different production standards for them. One important distinction is the proportion of nuruk used during fermentation. For drinks made with rice, nuruk must account for at least 1 percent of the ingredient weight for yakju, but less than 1 percent for cheongju.

Yakju and cheongju span many flavor profiles. Some offer soft rice aromas and natural sweetness, while others are crisp and dry. They are worth exploring for anyone who enjoys a clear body and delicate aromas.

Soju is probably the Korean drink most familiar to many people. What most people know, however, is the green-bottle soju often seen in Korean dramas and restaurants. Traditional Korean distilled soju is made quite differently.

Most widely available green-bottle soju is diluted soju (희석식 소주), generally made by diluting highly concentrated alcohol with water to a suitable drinking strength.

Traditional distilled soju (증류식 소주), by contrast, begins with grain fermented into alcohol, which is then distilled to raise its strength. Compared with common diluted soju, distilled soju usually retains more aroma from its ingredients and fermentation. Some varieties are also aged to develop additional flavors.

Soju holds an important place in Korean dining culture and commonly appears alongside grilled meat, seafood, and many other Korean dishes. Different styles of distilled soju can offer different experiences depending on the food they accompany.

Alongside grain-based drinks, Korea also produces fruit wines from many kinds of fruit. Broadly speaking, gwasilju can be divided by method into fermented drinks and infused drinks. Fermented versions use the fruit's sugars to produce alcohol. Infused versions steep fruit in alcohol so that its aroma and flavor pass into the liquid.

Bokbunjaju (복분자주) is one of Korea's representative fermented fruit wines. Made mainly from Korean black raspberries, it typically has a rich berry aroma and a sweet-tart flavor.

Maesilju (매실주) is a common Korean infused drink made by steeping green plums in alcohol. It has a fresh plum aroma and a sweet-tart taste.

From takju, yakju, and cheongju to soju and fruit wine, every category of Korean sool has its own production methods and flavor characteristics.

Once you understand these differences, you can start with your own preferences the next time you choose Korean sool. Whether you like something light and gentle or rich and aromatic, it becomes easier to find a drink that suits your taste.

Which kind of Korean sool would you like to try first?