unrefined rice wine), ch'ongju (refined rice wine) and soju(liquor made from potatoes). Makkolli, the oldest liquor in Korea, is made by steaming non-glutinous and glutinous rice together, then drying it, mixing it with malted wheat and water and letting the mixture ferment. This fermented mixture is a milky white and is consumed in that form.Ch'ongju is made in the same way, however only the clear liquid that separates out of the makkolli is used. Ch'ongju is also called yakju. Korean soju, made from fermented potatoes, is gaining great popularity in the world market, particularly in Japan, and is currently being exported to over 70 countries. Some very old traditional folk liquors have been designated Major Intangible Cultural Assets and the individuals who possess the skills of manufacturing these wines are Human Cultural Assets. Korean national liquors include Seoul Munbaeju, made from wheat, millet and Indian millet; Myonch'on Tugyonju(azalea liquor) from Tangjin, Chungchongnam-do province; and Popju(sticky rice liquor) from Kyodong, Kyongju. Each Province has its own special liquors: Table mannerDo not leave chopsticks inserted directly into the rice, as this is a ceremonial act performed in memorial services for the dead. Koreans always wait for the oldest person present to begin eating before they begin and do not leave the table until the oldest person has finished. liquor for other persons only, never for oneself, and when drinking with a senior, a Korean will receive the liquor only when it is offered and will drink with the head turned aside, not facing the other person.To the Koreans, drinking plays a very improtant role in everyday life. For example, in many cases, in order to close a tough deal, a businessperson and his associates would discuss business problems over a drink. This is equally the same one someone who wants expand their friendship with another person. People think that drinking is a very good way to discu...
