Types of Korean Alcohol: From Makgeolli to Fruit Wine

Korean traditional alcohol (전통주, jeontonju) encompasses a remarkable range of beverages — from milky, low-alcohol rice wines to potent distilled spirits aged for years. The diversity rivals that of any wine-producing country, yet it remains largely unknown outside Korea.

Our database catalogs 1,188 products from 545 breweries across all 17 provinces and metropolitan areas of South Korea. These fall into six main categories, each with its own history, production methods, and drinking culture.

Understanding these categories is the first step to navigating the world of Korean alcohol. What follows is not just a classification guide — it's an invitation to explore one of the world's most underappreciated drinking traditions.

Makgeolli is Korea's oldest and most democratic drink. Made from rice, nuruk (fermentation starter), and water, it produces a milky-white, slightly fizzy beverage that has sustained Korean farmers, scholars, and revelers for over a millennium.

Key characteristics:

• ABV: 5-8% (occasionally up to 12%)
• Appearance: Opaque, milky white with sediment
• Flavor: Sweet-tart balance, creamy texture, mild carbonation
• Varieties in our database: 350

Within the makgeolli category, you'll find dramatic variation. Saeng (생, fresh/unpasteurized) makgeolli is a living product that continues to ferment. Flavored varieties incorporate everything from chestnut to black rice to yuzu. Premium craft makgeolli from artisanal breweries can rival natural wines in complexity.

Makgeolli is the most approachable entry point for newcomers to Korean alcohol. Serve chilled, shake gently before pouring, and pair with pajeon (green onion pancake) for the authentic experience.

Browse all makgeolli products | Read the makgeolli guide

Traditional soju is a craft-distilled spirit — emphatically not the diluted commercial product in green bottles. Made by distilling fermented rice wine, traditional soju carries complex grain flavors, floral aromatics, and a smooth finish that reveals its centuries of heritage.

Key characteristics:

• ABV: 25-45% (some aged varieties up to 53%)
• Appearance: Crystal clear
• Flavor: Grain-forward, aromatic, smooth despite high proof
• Varieties in our database: 248

The history of Korean soju begins with Mongol-era distillation technology reaching the Korean Peninsula in the 13th century. Each region developed distinctive styles — Andong soju is perhaps the most famous, but there are remarkable expressions from every province.

Some traditional sojus are infused with botanicals: Igangju (이강주) with pear and cinnamon, pine nut soju, and ginseng soju. Others are aged in earthenware crocks or oak barrels, developing whiskey-like depth.

Browse all soju products | Read the soju guide

Cheongju literally means "clear alcohol" — it's the refined sibling of makgeolli. Made from the same base ingredients (rice, nuruk, water), cheongju undergoes additional filtration to produce a crystal-clear, golden-hued wine with delicate, nuanced flavors.

Key characteristics:

• ABV: 12-18%
• Appearance: Clear, ranging from pale gold to amber
• Flavor: Elegant, clean rice character, subtle sweetness, sometimes floral
• Varieties in our database: 126

Think of cheongju as Korea's answer to Japanese sake — both are clear rice wines, but cheongju uses nuruk (wheat-based starter) rather than koji (rice-based mold), giving it a distinctly different flavor profile. Cheongju tends to be slightly richer and more complex than commercial sake.

Historically, cheongju was the drink of the aristocracy and was used in ancestral rites (제사, jesa). Today it remains the most formal of Korean traditional drinks and pairs beautifully with refined Korean cuisine.

Browse all cheongju products

Korean fruit wines showcase the peninsula's diverse agricultural bounty. From plum and black raspberry to persimmon and omija (five-flavor berry), these wines capture flavors unique to Korean terroir.

Key characteristics:

• ABV: 7-15%
• Appearance: Varies widely — deep purple (bokbunja), golden (maesil), ruby red (omija)
• Flavor: Fruit-forward, ranging from dry and tart to sweet and dessert-like
• Varieties in our database: 223

Notable subcategories include:

• Maesil-ju (매실주) — Plum wine. Probably the most popular Korean fruit wine, with a sweet-tart flavor and amber color. Often homemade.
• Bokbunja-ju (복분자주) — Black raspberry wine from Gochang, Jeonbuk. Deep purple, slightly tannic, with rich berry flavors.
• Omija-ju (오미자주) — Five-flavor berry wine. True to its name, it hits sweet, sour, salty, bitter, and spicy notes.
• Meoru-ju (머루주) — Wild grape wine from mountainous regions. Korea's closest equivalent to traditional grape wine.
• Gam-ju (감주) — Persimmon wine. Sweet and warming, popular in fall and winter.

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Korean liqueurs are spirits with added flavors from fruits, herbs, flowers, or other ingredients. They bridge the gap between traditional categories, often combining distillation with maceration or infusion.

Key characteristics:

• ABV: 15-30%
• Appearance: Varies by ingredient — golden, green, red, or clear
• Flavor: Depends on base ingredient; often sweet with herbal or fruity notes
• Varieties in our database: 10

Common Korean liqueurs include ginseng-infused spirits (인삼주), pine needle liqueur (솔잎주), and chrysanthemum liqueur (국화주). These are often produced in small quantities and carry significant regional character.

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Korean alcohol tradition includes several beverages that don't fit neatly into the main categories. Our database includes 231 products in the "other" category, encompassing:

• Yakju (약주) — Literally "medicinal alcohol." A refined rice wine similar to cheongju, sometimes infused with medicinal herbs. The boundary between yakju and cheongju is historically blurry.
• Takju (탁주) — "Turbid alcohol." The broader category that includes makgeolli. Some turbid beverages don't use the makgeolli label but follow similar production methods.
• Grain wines — Rice wines made with additional grains like millet, barley, corn, or sweet potato. These produce unique flavors not found in pure rice-based drinks.
• Herbal preparations — Drinks made by infusing spirits with various Korean herbs, roots, and botanicals for flavor and perceived health benefits.

Browse all other products

If you're new to Korean traditional alcohol, here's a suggested exploration path:

1. Start with makgeolli — Low alcohol, approachable, forgiving. Get a saeng (unpasteurized) makgeolli from a craft brewery for the real experience.
2. Try cheongju next — If you enjoy sake or white wine, cheongju will feel familiar but offer new dimensions.
3. Explore fruit wines — Maesil-ju (plum wine) is the safest bet. Bokbunja (black raspberry) for something more adventurous.
4. Graduate to traditional soju — Start with a lower-proof option (25-30%) like Hwayo 25. Work your way up to the 40%+ artisanal expressions.

Whatever you choose, Korean traditional alcohol rewards curiosity. Each bottle is a window into a specific place, tradition, and brewer's craft.