H i s t o r y & C u l t u r e

Sool, or traditional Korean alcohol, has a rich history dating back thousands of years. The earliest records of alcohol production in Korea can be traced back to the Three Kingdoms period (57 BC – 668 AD). During this time, various alcoholic beverages were developed using local ingredients and unique fermentation techniques.

H i s t o r i c a l B a c k g r o u n d

Goguryeo Kingdom

Evidence suggests the production of rice-based alcohol, known as "mijiu," similar to today's Makgeolli.

Baekje and Silla Kingdoms

These regions developed their own alcoholic beverages, influenced by interactions with neighboring China and Japan.

Goryeo Dynasty (918-1392)

This era saw the refinement of brewing techniques and the introduction of new varieties like Cheongju and Yakju (medicinal wines).

Joseon Dynasty (1392-1897)

Alcohol production became more regulated, with specific recipes and brewing methods recorded in documents such as the "Dongui Bogam" (a traditional Korean medicine book) and the "Sallim gyeongje" (a Korean agricultural manual).

C u l t u r a l S i g n i f i c a n c e

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Rituals and Ceremonies

Alcoholic beverages are essential in traditional Korean rituals, such as ancestral rites (Jesa), where they are offered to honor ancestors.

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Festivals and Celebrations

Sool is enjoyed during major Korean festivals like Chuseok (harvest festival) and Seollal (Lunar New Year), symbolizing abundance and good fortune.

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Social Gatherings

Drinking sool is a common social activity, fostering camaraderie and strengthening social bonds.

Makgeolli rice wine is a Korean fermented alcoholic beverage traditional drinks.

Medicinal Uses

Certain types of sool, like Yakju, are infused with herbs and used for medicinal purposes, believed to have health benefits.