Li Shangyin
There are a number of other early records mentioning rice wine in the Korean Peninsula. The Goryeo Korean book "Samguk yusa" (Memorabilia of the Three Kingdoms) mentions the brewing of "yorye" (, "cloudy rice wine") in the kingdom of Silla for King Suro of Gaya by his seventeenth-generation descendant in 661, in its section entitled "Garakguk gi" (Record of the State of Garak). In the Jin Chinese book "Sānguózhì" (Records of the Three Kingdoms), the section "Dongyi" (Eastern Foreigners) of the "Wei Shu" (Book of Wei) contains the observation that "the Goguryeo Koreans are skilled in making fermented foods such as wine, soybean paste, and salted and fermented fish". The Asuka Japanese book "Kojiki" (Records of Ancient Matters) makes reference in the section entitled "Ōjin-tennō" (Emperor Ōjin) to a man named "Inbeon" () from the kingdom of Baekje being taught how to brew wine. And the poem "Gōngzishí" (), by the Tang Chinese poet Li Shangyin, refers to Silla wine () made with non-glutinous rice.