Introduction 6

Chapter 1
History of Korean Traditional Alcoholic Drinks 10
Three Kingdoms Period | Goryeo Dynasty | Joseon Dynasty |
Japanese Colonial Period | Post-Liberation Period

Chapter 2
Rice Wine of the Masses: Makgeolli 26
Brewing Makgeolli | History of Makgeolli | Makgeolli: It’s Good for You |
The Makgeolli Success Story | Well-Known Regional Makgeolli

Chapter 3
The World’s Best-Selling Distilled Liquor: Soju 42
From Arabian Liquor to Korea’s Firewater of the Masses | Soju: The Comfort
of a Nation | Well-Known Varieties of Soju

Chapter 4
Traditional Liquors and Wines from around Korea 64
Seoul Samhaeju | Jungwon Cheongmyeongju | Gyeryong Baegilju |
Myeoncheon Dugyeonju | Cheongyang Gugijaju | Hansan Sogokju |
Geumsan Insamju | Gimje Songsunju | Gyeongju Gyodong Beopju

Chapter 5
Korean Drinking Culture 80
Why Do Koreans Drink and How Much? | Pungnyu and the Art of Korean
Drinking

Appendix
Information 95
Alcohol Museums | Breweries | Research Centers and Educational Institutions


Delving Deeper
· Jumak: A Haven for Travelers 22
· Exploring the Korean Historic Breweries 30
· The Genial Makgeolli Street of Jeonju 40
· Savory Foods T]hat Accompany Soju, and Other Korean Pub Grub 60
· Nuruk: The Key to the Authentic Taste of Korean Brews 68
· Two Brewmasters Excelling at Their Craft 78
· The Wine Stream at Poseokjeong Pavillion 92