Daetongdaeipsul
A 15% yakju brewed from rice.
About this drink
Bamboo, one of the Four Gentlemen (sagunja) of East Asian art, was indispensable to the many literati who sought to express its pure, noble and graceful spirit, and it was also likened to the high virtue of a king, its lofty beauty compared to that of a gentleman. Damyang Daetongdaeipsul, a traditional bamboo liquor from Damyang that carries the soul of master Yang Dae-su, Korea Food Master No. 22, is brewed with rice and various medicinal herbs and only becomes a fine liquor, with its aroma and flavor melded in, after a second aging in bamboo stalks.
Description source: Traditional Liquor Information, Korea Agro-Fisheries & Food Trade Corporation (Public Data Portal of Korea)
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How it's made
Fermented from rice, nuruk, kudzu root, goji berry, pine needles, dried tangerine peel, etc. (per government open data)
The brewer
Chuseong Goeul brews Chuseongju at the foot of Mt. Chuwolsan in Damyang, South Jeolla. Said to have originated as the gokcha (grain tea, a monks' term for liquor) of the monks of Yeondongsa Temple, this liquor was preserved as a family gayangju (home-brewed liquor) by the Namwon Yang clan for four generations. Following his father's last wishes, Master Yang Dae-su began brewing again in 1990 and was designated Korea Traditional Food (Folk Liquor) Master No. 22 in 2000. Today his son, heir to the craft Yang Jae-chang, is carrying on the recipe as the fifth generation.
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