Takju : Korean milky alcohol

1. What is Takju

Takju (濁酒) is a traditional Korean alcoholic beverage made from nuruk (a Korean fermentation starter), rice, and water, characterized by its cloudy and turbid appearance. Historically, it was commonly consumed by the general population rather than the upper class. Before the Japanese colonial period, the term “takju” referred to a variety of cloudy rice wines, which were numerous and frequently brewed due to the diversity of traditional liquors at that time. However, as time progressed, many of these varieties disappeared, leaving makgeolli as the most representative and virtually the sole survivor of the takju category. Nowadays, in Korea, it’s generally acceptable to equate takju with makgeolli, though technically, takju is a broader category that includes makgeolli.

Traditionally, after brewing the liquor with nuruk, rice, and water, the clear top layer would be separated and called cheongju (clear rice wine), while the remaining cloudy part was used as takju. This process typically produced a small amount of cheongju and a larger quantity of takju, making takju more common and a staple among commoners. Presently, due to decreased demand for cheongju and other types of takju besides makgeolli, most companies focus solely on producing makgeolli, skipping the separation process.

Currently, only a few small breweries continue to follow the traditional brewing methods to produce takju that isn’t classified as makgeolli. These traditional takju varieties are quite rare compared to the widespread production of makgeolli.

 

2. Varieties of Takju

In Korean traditional brewing, there are different types of Takju (cloudy rice wine) based on the filtration process. Let’s explore these varieties:

Unfiltered Takju:

1. Ihwaju: This variety is less sour and smoother in taste compared to Makgeolli, resembling plain yogurt in texture and appearance. It’s unique in that it’s typically eaten with a spoon rather than drunk.
2. Gamhyangju: Known for its sweet taste and distinctive fruity aroma, this type of alcohol is also consumed with a spoon.
3. Sajeolju: Its name means a liquor that can be made in all four seasons. Similar to yogurt in texture, it’s known for its very sweet taste.

Filtered Takju:

1. Makgeolli: The most popular form of Takju in modern South Korea.
2. Hapju: A blend of Cheongju (clear rice wine) and Takju, hence the name Hapju (combined liquor). It’s also known as Baekju (white liquor) due to its pale color. It’s typically lighter and less acidic than regular Takju, with a strong sweetness and alcohol content, positioned between Takju and Cheongju.

Takju That Can Be Either Filtered or Unfiltered:

1. Gamju: This liquor is intentionally left in an incomplete state of fermentation, resulting in a low alcohol content and a strong sweetness. It’s essentially an under-fermented liquor.
2. Hajeolju: Literally meaning “summer-brewed liquor,” it’s known for its very short brewing period. It’s challenging to store for long periods and tends to cause severe hangovers.

Takju Made by Reusing Brewed Residues (Suljigemi):

1. Mojju: Originating from the Jeonju region in Jeollado, this liquor has a low alcohol content but is rich in aroma. It’s a light and enjoyable drink.

Each type of Takju offers unique flavors and characteristics, reflecting the diversity and richness of traditional Korean alcoholic beverages.

3. History of Takju

The history of Takju in Korea is deeply rooted and can be traced back to ancient times. References to a liquor similar to Takju are found in historical texts:

1. Samguk Yusa (Memorabilia of the Three Kingdoms): Written by Il-yeon during the Goryeo Dynasty, this text mentions ‘Yorye (醪醴),’ a term used to describe beverages similar to Makgeolli and Dansul (sweet liquor). This suggests that Takju-like liquors have been present since the Three Kingdoms period. Additionally, the existence of alcoholic beverages is frequently mentioned in both the Samguk Sagi and Samguk Yusa.
2. Goryeodo Gyeong (Illustrated Account of Goryeo) by Seo Geung: Written in 1123 by Seo Geung, a Song Dynasty envoy, this document also mentions cloudy liquor. This further evidences that Takju, as a commoner’s beverage, has a long history in Korea, spanning from the Joseon Dynasty through the industrial development era and the Japanese colonial period.

During the Joseon Dynasty, Takju became widely brewed and enjoyed throughout the country, with Makgeolli being the most common form consumed by commoners due to its suitability for mass production. The upper class, including the Yangban (nobility), also frequently enjoyed premium Takju varieties like Ihwaju and Hapju.

However, the widespread consumption of Takju was mostly limited to the southern regions of Korea, with the exception of Hwanghae Province in the north. The prevalence of Takju culture in the south was facilitated by the abundance of rice production in the plains and granary regions, making brewing activities like Makgeolli more accessible.

During the Japanese colonial period and the subsequent military dictatorship in Korea, the diversity of Takju varieties was significantly reduced, leading to a homogenization towards Makgeolli. Recently, there has been a resurgence in interest and efforts to restore the various types of Takju based on ancient brewing manuals and techniques.