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{{short description|Korean refined rice wine}}
{{Italic title}}▼
{{Redirect|Yakju|the variant of the Galaxy Nexus (codenamed yakju)|Galaxy Nexus#North America}}
▲{{Italic title}}
{{Infobox beverage
| name = ''Cheongju''
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| caption =
| type = [[Rice wine]]
| abv = 14%
| proof = 28
| manufacturer =
| distributor =
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| ingredients =
| variants = ''[[Beopju]]'', ''[[sogok-ju]]''
| related = [[Mijiu]], [[huangjiu]], [[sake]]
| website =
| region = [[East Asia]]
}}
{{Infobox Korean name
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| koreanipa = {{IPA-ko|tɕʰʌŋ.dʑu|}}
}}
[[File:Korean rice wine-Cheongju-Baekhwasubok-01.jpg|
'''''Cheongju''''' ({{Korean|hangul=청주|hanja=淸酒
== Names ==
The word ''cheongju'' ({{Korean|hangul=청주|hanja=淸酒|labels=no}}) consists of two
The native Korean word for "clear wine", ''malgeun-sul'' ({{Korean|hangul=맑은술|labels=no}}), is also used to refer to ''cheongju''.<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=111481|title=malgeun-sul|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:맑은술|access-date=18 May 2017}}{{Dead link|date=November 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> Another name for ''cheongju'' is ''yakju'' ({{Korean|hangul=약주|hanja=藥酒|labels=no}}), which
== History ==
According to ''[[Jilin leishi|Things on Korea]]''—a 12th-century book on Korea written by
== Preparation ==
''Cheongju'' is usually brewed in winter, between the months of November and March.<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000861064|title=cheongju|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:청주|access-date=18 May 2017}}</ref> Steamed rice mixed with ''[[nuruk]]'' (fermentation starter) and water is left to ferment for 16 to 25 days, at a temperature not higher than {{Convert|14-16|C}}.<ref name="Doo" /> During the fermentation process, the rice starch becomes saccharified; the yeast fungi feed on the sugars created by saccharification and produce alcohol. The fermented wine is then filtered with ''yongsu'' (a wine strainer), which is dipped into the liquid.<ref name="Yoon">{{Cite journal|
== Consumption ==
''Cheongju'' has been widely used in a variety of traditional [[
== Varieties ==
Southern cities in South Korea such as [[Masan]], [[Gunsan]], and [[Nonsan]] are famous for producing good ''cheongju''.<ref name="Doo" /> ''[[Beopju]]'' brewed in [[Gyeongju]] and ''[[sogok-ju]]'' brewed in [[Hansan-myeon|Hansan]] are well-known varieties of ''cheongju''.<ref name="KTO">{{Cite web |date=12 August 2016 |title=Traditional Liquors & Wines |url=http://english.visitkorea.or.kr/enu/FOD/FO_ENG_2_4.jsp |
Flavoured ''cheongju''
== Similar beverages ==
''Cheongju'' is similar to other East Asian [[rice wine]] counterparts such as the Chinese ''[[mijiu]]'' and Japanese ''[[sake]]''. A dry white [[vermouth]] can also serve as a substitute for ''cheongju'' in cooking.<ref name="Hepinstall">{{Cite book
== Gallery ==
<gallery mode="packed" heights="200">
Cheongju.jpg|''Yi Sangheon yakju''
Cheongju 2.jpg|''Cheonbihyang''
Cheongju 3.jpg|''Upoui achim''
Cheongju 4.jpg|''Anseong yakju''
▲Korean rice wine-Cheongju-Baekhwasubok-01.jpg|''Baekhwa Soobok''
Gyodong beopju.jpg|''[[Beopju]]''
</gallery>
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* ''[[Gwaha-ju]]'', fortified rice wine
* ''[[Mijiu]]'', a Chinese equivalent of ''cheongju''
* ''[[Sake]]'', a Japanese equivalent of ''cheongju''
* [[Korean alcoholic beverages]]
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