Korean alcoholic beverages

Makgeolli (), sometimes anglicized to makkoli (, ), is a Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor.

Taedonggang () is a brand of North Korean beer brewed by the state-owned Taedonggang Brewing Company based in Pyongyang. There are four brands of beer marketed as Taedonggang, though the brand known simply as "Taedonggang Beer" is that described below.

korean alcoholic beverages

Korean refined rice wine

Bokbunja-ju (), also called '''bokbunja wine', is a Korean fruit wine made from wild and/or cultivated black raspberry — traditionally, of the Korean species Bokbunja (Rubus coreanus'').

Baekseju (; sold under the brand name Bek Se Ju) is a Korean glutinous rice-based fermented alcoholic beverage flavored with a variety of herbs, with ginseng most prominent among them. The name comes from the legend that the healthful herbs in baekseju will allow an individual to live up to 100 years old.

Insam-ju (), also called ginseng liquor or ginseng wine, is an alcoholic beverage made of ginseng. As ginseng itself, the liquor is one of the specialities of both North and South Korea.

Dansul () or gamju () is a milky (or cloudy) Korean rice wine made with rice, glutinous rice, and nuruk (fermentation starter). Due to the incomplete fermentation of the rice, the wine has relatively low alcohol content (2‒3% ABV) and sweet and slightly tangy notes.

Maesil-ju (), also called plum wine, plum liquor, or plum liqueur, is an alcoholic drink infused with maesil (plums). The exact origins of Maesil-ju are unknown, but it is thought to date back to the 918–1392 Goryeo period.