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== Preparation ==
''Cheongju'' is usually brewed in winter, between the months of November and March.<ref name="Doo" /> 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|last=Yoon|first=Suk-Ja|last2=Park|first2=Duck-Hoon|date=1994|title=Study on traditional folk wine of Korea – In the Southern region of Korea – Chulla-do, Kyungsang-do and Cheju-do|url=http://www.koreascience.or.kr/article/ArticleFullRecord.jsp?cn=SSMHB4_1994_v9n4_355|journal=Journal of The Korean Society of Dietary Culture|volume=9|issue=4|pages=355–367}}</ref> The clear wine inside the ''yongsu'' is ladled out to make ''cheongju''.<ref name="KoSFoST">{{Cite book|url=http://terms.naver.com/entry.nhn?docId=296942&cid=48182&categoryId=48277|title=Sikpum gwahak gisul dae sajeon|last=Korean Society of Food Science and Technology|publisher=Kwangil Publishing|year=2004|isbn=9788986752106|location=Seoul|language=ko|script-title=ko:식품과학기술대사전|via=[[Naver]]}}</ref>
== Varieties ==
''[[Cheongju (beverage)|Cheongju]]'', or ''yakju'', is a refined rice wine made from steamed rice which has undergone several fermentation stages. Also known as ''myeongyakju'' or ''beopju'', it is distinguished from ''takju'' by its relative clarity. Varieties include ''baekhaju'' (백하주), made from glutinous rice and ''nuruk'',<ref>[https://web.archive.org/web/20070312032146/http://www.soolsool.co.kr/English/product.htm]</ref> and ''heukmeeju'' (hangul: 흑미주; hanja: 黑米酒; "black rice wine", made from [[black rice]]).<ref>[https://web.archive.org/web/20050315020459/http://www.soolsool.co.kr/English/product.htm]</ref>
''Yakju'' is brewed with boiled rice, yeast and water. If chrysanthemum is included, it is called ''gukhwaju''; if azalea is added, it is called ''dugyeonju''; if pine sprouts are used, it is called ''songsunju''; if lotus leaves are added, it is called ''ywonyeopju''; if ginseng is used, it is called ''insamju''. ''Takju'' and ''cheongju'' are sometimes [[Distilled beverage|distilled]], with medicinal herbs added to the distilled liquor. This mixed liquor is brewed to enhance the medicinal effects of the herbs.
''Cheongju'' is similar to Japanese ''[[sake]]''. Chung Ha is a popular brand which is widely available in Korean restaurants. Local variations include ''[[beopju]]'', brewed in [[Gyeongju]].<ref name="KTO" />
== Substitutes ==
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