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—thescholar Sun Mu (孫穆)—the [[Goryeo]] people used non-glutinous rice to brew rice wine.<ref name="Mu">{{cite wikisource |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-title=Things on Korea |location=Song China}}</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 |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-title=Illustrated Account of Goryeo |location=Song China}}</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.