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    • Making local liquor(Beopju Liquor made from rice)
    • Making local liquor(Beopju Liquor made from rice)
    • Making local liquor(Beopju Liquor made from rice)
    • Making local liquor(Beopju Liquor made from rice)
    • Making local liquor(Beopju Liquor made from rice)
    • Making local liquor(Beopju Liquor made from rice)
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 Classification Important Intangible Cultural Heritage  86-3
 Name of Cultural
 Properties
Gyeongju Gyo-dong Beopju (Beopju Liquor of Gyo-dong, Gyeongju)
 Kind of Cultural
 Properties
 Quantity
 Designated Date 1986.11.01
 Address Gyeongsangbuk-do  Gyeongju-si  Gyeongsangbuk-do
 Age
 Owner
 Manager
 Description This is liquor made by the Choe Clan, a traditionally prestigious and influential family in Gyo-dong, Gyeongju.

Choe Guk-jun was the first person to make it.

He is said to have served as an official at Saongwon (Palace Kitchen Management) during the reign of King Sukjong (1674 ? 1720).

The liquor is made with the water drawn from the well within house of the family.

It is said that the well never runs dry, the water has a good taste, and its temperature always remains unchanged. The water is boiled and then cooled.

The cooled water, locally produced glutinous rice, and malt are mixed to make the liquor, which is transparent pale yellow in color.

It has its own unique flavor and tastes sweet and a little sour.

Its alcohol level is 32-36 proof.

Crude liquor is made first, then Gyeongju Beopju is made through fermentation of this crude liquor.

The process takes about 100 days and the liquor can be stored for more than a year if the temperature is maintained.
 
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