Daetongju
An 11% fruit wine brewed from Korean rice.
About this drink
Daetongju is made by adding bamboo-leaf extract to a base liquor brewed from Korean rice, and its clear, elegant taste and aroma are superb.
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 Korean rice, Korean maesil (green plum) concentrate, Korean bamboo leaves (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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