National Intangible Cultural Heritage, Republic of Korea Makgeolli is a traditional Korean alcoholic beverage made from rice or other grains that is purported to date back to the introduction of farming on the Korean Peninsula. Terms purported to denote this milky and lightly effervescent rice wine are included in literary compilations from the Goryeo Dynasty. Cookbooks from the Joseon period such as Gyuhap chongseo and Eumsik dimibang offer detailed recipes for makgeolli. Joseon-era novels contain mentions of the drink as well. Makgeolli can be made easily and at low cost simply with rice, water, and the fermentation starter nuruk. Its simplicity and affordability have made the milky rice wine widely available, leading it to become deeply engrained in the everyday lives of the Korean people. Makgeolli quenched the thirst of farmers throughout the working season. Korean farm laborers used to say, "If it all pays the same, I'd rather offer a hand to the farmhouse serving the most delicious makgeolli." Makgeolli was also an indispensable element in ritual ceremonies and celebrations or mourning. Many traditions featuring makgeolli as a ritual drink have been transmitted to the present. The milky rice wine is still presented as an offering in diverse modern ceremonies commemorating, for example, the completion of a building, purchase of a new car, or opening of shops. A popular drink widely consumed nationwide, makgeolli was one of the fermented foods made by individual households up to the end of the Joseon era. Along with other definitive Korean fermented foods such as kimchi and soybean-based sauces, makgeolli was brewed in individual households, meaning a distinctive taste could be passed down in each one. Starting in the 20th century, makgeolli production gradually switched to commercial breweries and the ingredients underwent a natural course of change. Makgeolli has evolved as it adapted to sociocultural conditions. The popularity of this traditional Korean rice wine has surged since 2000. There is also a growing number of people brewing their own these days. (A liquor tax order issued in 1916 under Japanese colonial rule restricted the domestic production of alcoholic drinks. In 1995 home-made alcoholic beverages were legalized again.) The tradition of making and sharing makgeolli has been designated as National Intangible Cultural Heritage for its cultural, historical, social, and academic values. As a form of popular culture, this element has entered the national heritage list without the usual recognition of its holders.

The Bhutanese custom of greeting and farewell, known as Pheb-so, is a significant culture in Bhutan. Although this custom has disappeared over time, there are some places and regions where the custom of greeting and farewell is still pronounced. Suwa, which means greeting, welcome or arrival, is practiced when a guest or someone new visits the place or region. The receiving of guests at a distance before they reach their destination is an age-old tradition in Bhutan. Sumptuous meals are prepared along with tea or alcoholic drinks. Both the guest and the reception party enjoy the meal together and continue on their way. This tradition called suwa before arriving at home has now all but disappeared in most parts of the country due to motor road connections, which take the guest right up to the village. Nonetheless, the custom continues at the national level for the receiving of dignitaries, and elaborate preparations are made in the case of His Majesty the King and members of the Royal Family, and His Holiness the Je Khenpo. People from the village normally make a point of offering tshokchang especially to the Royal Visitors, and the ministers of the entourage. Separately visiting officials are also welcomed in this way but with less elaboration. Likewise, guests are also accompanied some distance along the way when they depart. In the family or the village, seeing off the guest takes place at the point where the transport service is available. However, the official seeing off is as elaborate as the reception, at about the same distance from the place of residence. Apart from His Majesty the King and members of the Royal Family and His Holiness the Je Khenpo, alcohol is an important item to serve both at the reception and see-off points. Chawang char is to unfold the kabney and bow down to receive the VIPs as the main host offers khadar (auspicious silk scarf ). The reception party should be formally dressed for the occasion. At the time of seeing off, the hosts unfold the kabney and bow down as a sign of respect, but do not present khadar. In traditional Bhutanese custom, the oral greeting of ‘kuzu zangpo la’ is used among people of equal rank and not to dignitaries higher than oneself. Similarly, no words of farewell are used while seeing off, except that the departing dignitary may say a few words of appreciation. Some soelre (gift, usually in the form of cash) is left in appreciation for the tshokchang or hospitality offered by the people or a household. Formerly, people waved to each other with khadar until the departing guests were no longer in sight. However, this custom has also disappeared because of travel in motor cars. Nonetheless, at the point of departure, a friendly well-wishing song is exchanged between the two parties as follows: People who are leaving: The high sky is on the other side of the pass; While the sun is on this side of the pass; Because of the distance, we could not meet last year, Yet it made us happy as we could meet this year. Let the wishes of those leaving be fulfilled, And let the fortune of those staying behind flourish. People who are staying back: The sun is all set and going, While the high sky will remain behind; If the sun is definitely leaving, Please take the high sky along with you. Let the wishes of those leaving be fulfilled, And let the fortune of those staying behind flourish. People who are leaving: The high mountain is on the other side of the pass, While the snow lion is on this side of the pass; Because of the distance, we could not meet last year, Yet it made us happy as we could meet this year. Let the wishes of those leaving be fulfilled, And let the fortune of those staying behind flourish. People who are staying back: The snow lion is all set and going, While the mountain will stay behind; If the snow lion is definitely leaving, Please take the mountain along with you. Let the wishes of those leaving be fulfilled, And let the fortune of those staying behind flourish. People who are leaving: The beautiful meadow is on the other side of the pass, While the stag is on this side of the pass; Because of the distance, we could not meet last year, Yet it made us happy as we could meet this year. Let the wishes of those leaving be fulfilled, And let the fortune of those left behind flourish. People who are staying back: The stag is all set and going, While the beautiful meadow is staying back; If the stag is definitely leaving, Please take the beautiful meadow along with you. Let the wishes of those leaving be fulfilled, And let the fortune of those staying behind flourish. People who are leaving: The serene lake is on the other side of the pass, While the golden-eyed fish is on this side of the pass; Owing to distance, we could not meet last year, Yet it made us happy as we could meet this year. Let the wishes of those leaving be fulfilled, And let the fortune of those left behind flourish. People who are staying back: The golden-eyed fish is all set and going, While the serene lake is staying back; If the golden eyed fish is definitely leaving, Please take the serene lake along with you. Let the wishes of those leaving be fulfilled, And let the fortune of those staying behind flourish. People who are leaving: The solitary monastery stands on the other side of the pass, While the venerable lama is on this side of the pass, Because of the distance, we could not meet last year, Yet it made us happy as we could meet this year. Let the wishes of those leaving be fulfilled, And let the fortune of those left behind flourish. People who are staying back: The venerable lama is all set and going, While the solitary monastery is staying behind; If the venerable lama is definitely leaving, Please take the solitary monastery along with you. Let the wishes of those leaving be fulfilled, And let the fortune of those staying behind flourish. People who are leaving: The majestic fortress stands on the other side of the pass, While the powerful ruler is on this side of the pass; Owing to long distance, we could not meet last year, Yet it made us happy as we could meet this year. Let the wishes of those leaving be fulfilled, And let the fortune of those staying behind flourish. People who are staying back: The powerful ruler is all set and going, While the majestic fortress is staying back; If the powerful ruler is definitely leaving, Please take the majestic fortress along with you. Let the wishes of those leaving be fulfilled, And let the fortune of staying behind flourish. People who are leaving: The peaceful hamlet is on the other side of the pass, While the benevolent parents are on this side of the pass; Owing to the long distance, we could not meet last year, Yet it made us happy as we could meet this year. Let the wishes of those leaving be fulfilled, And let the fortune of those staying behind flourish. People who are staying back: The benevolent parents are all set and going, While the peaceful hamlet is staying back; If the benevolent parents are definitely leaving, Please take the peaceful hamlet along with you. Let the wishes of those leaving be fulfilled, And let the fortune of those staying behind flourish.

National Intangible Cultural Heritage, Republic of Korea Myeoncheon Dugyeonju refers to good-smelling liquor made in Myeoncheon-myeon, Dangjin-gun, Chungcheongnam-do. The name Dugyeon was attached to it, as azalea petals (dugyeonhwa in Korean) are used in making it. A legend links this liquor with Bok Ji-gyeom, who helped Wang Geon (King Taejo) found the Goryeo Dynasty (877-1394). The king came down with a serious illness. The family tried many medications for him to no avail. His young daughter started praying for her father’s recovery at Amisan Mountain. On the 100th day, a mountain deity appeared and told her to make liquor using the full-blown azaleas that grew on Amisan and the water of the Ansaem Well (a well behind present-day Myeoncheon Elementary School), let her father drink it 100 days later, and then plant two gingko trees in the courtyard of her house. She followed the instructions and her father recovered from his illness. The liquor is viscous, light yellowish brown in color, and tastes sweet. The azalea fragrance from it is pleasant and it has no reek of yeast. Its alcohol level is 42 proof. It improves blood circulation, helps recovery from fatigue, and lowers cholesterol level. Stamens and pistils of azalea flower have some toxicity, and thus one should take care not to let them get mixed in the making of the liquor.

National Intangible Cultural Heritage, Republic of Korea 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.

The rice cake in the picture is one of the Korean street dishes made by making bread with alcohol. It is called bread, but unlike bread, which is mainly flour or corn flour, it mixes makgeolli and yeast in it. In the manufacturing process, almost all alcohol components disappear due to heat, but the aroma of alcohol remains. Recently, it has disappeared a lot, but only 10 years ago, it was a common food in street truck stalls. 사진의 떡은 술빵으로 한국의 길거리 음식중 하나이다. 명칭은 빵이지만 밀가루, 옥수수가루가 주재료인 빵과 달리 막걸리와 그 안에 들어있는 효모를 주재료로 더 많이 섞는다. 제조 과정에서 열에 의해 알코올 성분이 대부분 날아가지만 알코올 향이 조금은 남아있다. 요즘은 많이 사라졌지만 불과 10년전만해도 길거리 트럭 노점상에서 흔히 접할 수 있는 음식이었다.