Cheongju (drink): Difference between revisions

| variants = ''[[Beopju]]'', ''[[sogokjusogok-ju]]''

'''''Cheongju''''' ({{Korean|hangul=청주|hanja=淸酒|labels=no}}; literally "clear wine") is a clear, refined rice wine.<ref name="KELD">{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=79332|title=cheongju|website=[[Korean–English Learners' Dictionary]]|publisher=[[National Institute of Korean Language]]|script-title=ko:청주|trans-title=refined rice wine|access-date=18 May 2017}}</ref> Southern cities in South Korea such as [[Masan]], [[Gunsan]], and [[Nonsan]] are famous for producing good ''cheongju''.<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> ''[[Beopju]]'' brewed in [[Gyeongju]] and ''[[sogokju]]'' brewed in [[Hansan-myeon|Hansan]] are well-known varieties of ''cheongju''.<ref name="KTO">{{Cite web|url=http://english.visitkorea.or.kr/enu/FOD/FO_ENG_2_4.jsp|title=Traditional Liquors & Wines|date=12 August 2016|website=[[Korea Tourism Organization]]|access-date=24 May 2017}}</ref>

''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|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>

''Southern cities in South Korea such as [[CheongjuMasan]], (beverage)|Cheongju[[Gunsan]]'', orand ''yakju'',[[Nonsan]] isare afamous refinedfor riceproducing winegood made''cheongju''.<ref fromname="Doo" steamed/> rice''[[Beopju]]'' whichbrewed hasin undergone[[Gyeongju]] severaland fermentation''[[sogok-ju]]'' stages.brewed Alsoin [[Hansan-myeon|Hansan]] are well-known asvarieties of ''myeongyakjucheongju''.<ref name="KTO">{{Cite web|url=http://english.visitkorea.or.kr/enu/FOD/FO_ENG_2_4.jsp|title=Traditional ''beopju'',Liquors it& isWines|date=12 distinguishedAugust from2016|website=[[Korea ''takju''Tourism byOrganization]]|access-date=24 itsMay relative2017}}</ref> clarity.There Varietiesalso includeare ''baekhajucheongju'' (백하주),varieties made fromwith glutinous rice andor ''nuruk'',black rice.<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>

== SubstitutesSimilar beverages ==

''Cheongju'' is similar to Chinese ''[[mijiu]]'' and Japanese ''[[sake]]''. A dry white [[vermouth]] can also serve as a substitute for ''cheongju'' in cooking.<ref name="Hepinstall">{{Cite book|url=https://www.amazon.com/Growing-up-Korean-Kitchen-Cookbook/dp/1580082815|title=Growing up in a Korean Kitchen: A Cookbook|last=Hepinstall|first=Hi Soo Shin|publisher=[[Ten Speed Press]]|year=2001|isbn=978-1-58008-281-5|location=Berkeley, CA}}</ref>