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 Munbaeju is liquor made in Pyeongan-do. It got this name as its aroma is similar to that of the wild pear tree (Pyrus ussuriensis, munbae in Korean). It is said that the underground water from a limestone layer along the Daedonggang River was used to make this liquor during the colonial period (1910-1945). It is made from wheat, hulled millet, and African millet. The liquor is light yellowish brown in color. Upon completion of brewing and maturing, the alcohol level of the liquor becomes 96.2 proof, and it can be stored for years though in practice, it is stored after maturing for six months to a year. It has the fragrance of the wild pear tree though the fruit is not used in making 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.

Songsun-ju is a traditional liquor distilled from pine sprouts. In korea, Liquor was a very sacred drink for the ancestral rites, usually made of seasonal foods. As a material that can be collected mainly from mid-May to the end of June, usually brewed in early Spring to early Summer. It was recognized that the medicinal effect of Songsun was outstanding in early spring when the energy of nature spreads most vigorously. It is known for its effects for the digestion and absorption rate. It takes two fermentation processes to make complete Songsun-ju. It tastes sweet and sour.