page_title: Korean alcoholic drinks
section_title: Fruit wines
hierarchical_section_title: Korean alcoholic drinks / Varieties / Fruit wines
caption_attribution_description: English: Persimmon Wine in the Daegu Wine Tunnel Winery, South Korea 한국어: 감와인, 대구 청도 와인터널
context_page_description: Korean cuisine has a wide variety of traditional alcoholic drinks, known as sul. Many of these drinks end with the Sino-Korean word -ju, and some end with the native Korean word -sul. The Sino-Korean -ju is not used as an independent noun.
  There are an estimated 1,000 or more kinds of alcoholic drinks in Korea. Most are made from rice, and are fermented with the aid of yeast and nuruk. Fruits, flowers, herbs and other natural ingredients have also been used to craft traditional Korean alcoholic drinks. There are six distinct flavors: sweet, sour, pungent, roasted, bitter and spicy. When the flavors are balanced, the alcohol is considered good quality.
context_section_description: Korea has a number of traditional fruit wines, produced by combining fruits or berries with alcohol. Podoju (포도주, 葡萄酒) is made from rice wine which is mixed with grapes. The most popular fruit wines include maesil-ju (made from plums), bokbunja-ju (made from Korean black raspberries), and wines made from Chinese quinces, cherries and pomegranates.
  Gwasilju is usually made from fruits or grains. In the spring, people make alcoholic drinks with azaleas, forsythia, peaches and pears. In the summer, lotuses and roses are often used. In the fall, chrysanthemum, yuzu, Korean wild grapes, black raspberries and apples are often infused. In the winter, Asian apricot is sometimes used.
caption: Persimmon wine (감와인) from Daegu
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