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Alcoholic drinks from Gyodong, Gyeongju, North Gyeongsang, South Korea
Gyodong beopju is a clear glutinous-rice wine brewed for generations by the Choe family of Gyodong in Gyeongju. A base wine is brewed first with nuruk, then steamed rice, nuruk, the base wine and water go in for a second fermentation, and the wine takes about 100 days to make. It is pale yellow and clear, sweet with a slight sourness, and about 16–18 % alcohol.
| Native glutinous rice | The main ingredient[khs-beopju] |
| Nuruk | [khs-beopju] |
| Water from the well in the Choe family courtyard | Boiled hard, then cooled before use[khs-beopju] |
| Starter | koji/qu/mold-starter: nuruk |
Total time across the recorded steps: 2 months – 2.3 months
What changes: Well water is boiled hard and left to cool
Output: brewing water.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gyodong beopju is a clear glutinous-rice wine brewed for generations by the Choe family of Gyodong in Gyeongju. A base wine is brewed first with nuruk, then steamed rice, nuruk, the base wine and water go in for a second fermentation, and the wine takes about 100 days to make. It is pale yellow and clear, sweet with a slight sourness, and about 16–18 % alcohol. Made in 4 steps over 2 months – 2.3 months. The longest step, add steamed rice, nuruk, the base wine and water for the second fermentation, takes 2 months (Yeongnam Ilbo 2023-06-07). In a study of Korean wheat nuruk (not of beopju), the most prominent fungi were Lichtheimia, Penicillium, Trametes, Aspergillus, Rhizomucor and Mucor, and the most prominent yeasts were Rhodotorula, Pichia, Debaryomyces, Saccharomycopsis and Torulaspora does most of the fermenting.
| Main step | 2 monthsReported[yeongnam-beopju] | Add steamed rice, nuruk, the base wine and water for the second fermentation |
|---|---|---|
| Temperature | up to 30 °CReported[kbanker-beopju] | Brew the base wine from rice porridge and nuruk |
Gyodong beopju is brewed only from glutinous rice, nuruk and boiled well water, with a base wine and a second fermentation over about 100 days. The Choe family's wine and the beopju sold in large quantities as Gyeongju beopju share a similar name but differ in basic ingredients, method and taste.
It is shipped as raw, unpasteurised wine (saengju), and the heritage record says it keeps for over a year only if its temperature is watched.
Every number is labelled with how it is known. How this atlas is made
The Gyeongju city webzine and a 2023 Yeongnam Ilbo report name Choe Guk-seon, an official of the royal kitchen office (Saongwon) under King Sukjong (r. 1674–1720), as the man who brought the palace wine to his own home. After he returned to Gyeongju, the wine was brewed by the daughters-in-law of the family for household occasions. A traditional-liquor tasting held before the 1986 Asian Games and the 1988 Olympics picked the beopju of Bae Yeong-sin, and it was designated a National Intangible Cultural Heritage on 1 November 1986. The word beopju itself is older. English Wikipedia says the 1124 Illustrated Account of Goryeo and the 1451 Goryeosa both mention it, and that it first meant rice wine from non-glutinous rice for official use such as ancestral rites, unlike the glutinous-rice Gyodong beopju.
