Cheongmyeongju, Chungju

This folk liquor is brewed for use on Cheongmyeong, one of the year's twenty-four solar terms, falling around 5–6 April. During the Joseon period it began to be favoured by travellers passing through the Chungju region, a gathering place for sailboats on the upper reaches of the Hangang River; it was used to entertain guests among the old sadaebu (scholar-official class) and was prized at holidays and ancestral rites, and is said to have even been presented at the royal court. It is brewed using only pure glutinous rice and nuruk, a fermentation starter, made from whole grains of a native wheat variety, fermented and matured at a low temperature for about one hundred days. Cheongmyeongju of Chungju has a high alcohol content and is outstanding in colour, aroma and taste. It is currently carried on by the holder, Kim Yeong-seop.

AI Translation

Where it is

Region

Chungju, Chungbuk

Designation

Provincial Intangible Heritage · 시도무형유산