Cheongju (drink): Difference between revisions

According to ''[[Jilin leishi|Things on Korea]]''—a 12th-century book on Korea written by a [[Song dynasty|Song Chinese]] scholar—the [[Goryeo]] people used non-glutinous rice to brew rice wine.<ref name="Mu">{{cite wikisource/interim|title=雞林類事|first=Mù|last=Sūn|plaintitle=Jīlín lèishì ''[[:s:zh:雞林類事|雞林類事]]''|wslanguage=zh|trans_titletrans-title=Things on Korea|location=Song China|language=[[Literary Chinese]]}}</ref> Another 12th-century Chinese book, ''[[Xuanhe fengshi gaoli tujing|Illustrated Account of Goryeo]]'', reports that Korean rice wine that is made with ''[[nuruk]]'' is deeper in color and has a higher alcohol content; it says that when drinking this wine one gets drunk quickly and sobers up quickly.<ref name="Xu">{{cite wikisource/interim|title=宣和奉使高麗圖經|first=Jīng|last=Xú|year=1124|plaintitle=Xuānhé fèngshǐ gāolì tújīng ''[[:s:zh:宣和奉使高麗圖經|宣和奉使高麗圖經]]''|wslanguage=zh|trans_titletrans-title=Illustrated Account of Goryeo|location=Song China|language=[[Literary Chinese]]}}</ref> This book says that clear, refined rice wine was made in the royal court, while [[Makgeolli|milky, unrefined rice wine]] was more popular among commoners.