Two kinds of traditional Korean liquor from the Joseon Dynasty (1392-1910) have recently been revived. Under the project “Bring Back Joseon-Era Traditional Alcohol,” the Rural Development Administration (RDA) brought back to life two kinds of traditional Korean alcohol: jaju (liquor produced by boiling clear liquor, or yakju, with medicinal herbs) and jinsangju (clear rice liquor that used to be presented to Joseon-era kings as tribute from the country). Both were recreated using the recipe from Sangayorok , an agricultural manual written by medical officer Jeon Sun-eui during the reign of King Sejong (1418-1450). Jaju can be produced after six to twelve hours of heating with medicinal herbs including beeswax, black pepper, cinnamon bark, and dried orange peels in the clear alcohol “yakju.” Jinsangju is an alcohol fermented with rice crude liquor mixed with steamed glutinous rice. This fermented alcohol is known to have won the Joseon-era royal family’s favor with its uni...
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