기사입력 2013-12-08 15:12
Among the shows and lights in Las Vegas, Lee’s 11th Annual Wine experience stole the spotlight with Korean Traditional Liquor and Wine. The Korean Traditional Alcoholic beverage Department Trade Association (KTABDA) and the Korean Ministry for Food, Agriculture, Forestry and Fisheries showcased 23 Korean traditional liquor companies and provided tastings of their Korean traditional alcoholic beverages at this year’s 11th Annual Lee’s Wine experience. Held at the Las Vegas Hotel Convention Center from November 9 to November 10, hundreds of attendees partook in the 5,000 year history of Korean traditional alcohol culture and production by learning how the various types of Korean traditional liquor were made.
“Each nation has its own alcoholic beverage. For example, wine of France, sake of Japan, tequila of Mexico, whiskey of England, etc. These alcoholic beverages are popular in many countries around the world in harmony with its own food culture. Korean traditional alcoholic beverages have various brewing ingredients and methods, and types of fruit wines, distilled liquor, liqueur, etc. With diverse taste and flavor, Korean traditional liquor is well matched with foods from all over the world as well as Korean foods,” said Ceo Jae Soo Kim of Korea AgroFisheries & Food Trade Corporation.
Fruit wine is usually made from fruits or grains. Since Korea has all four season, people’s taste in Korea for alcohol usually change with the seasons. In spring, people brew alcoholic beverages using with azaleas, forsythias, and peach and pear blossoms. In the summer, lotuses and roses are used. During the fall, chrysanthemum, yuzu, Korean wild grapes, black raspberries, and apples are infused. Asian apricot are mostly used in the winter. It is with these aromatic and sweet ingredients, people are able to enjoy the art of seasonal change through the flavor of liquor.
Distilled liquor is primarily medicinal distilled liquor or are made from rice wine. Medicinal distilled liquor is comprised by adding medicinal herbs and letting the beverage go through a fermentation process. In most cases, the liquor needs to be distilled several times and are stored for hundreds of years. For the distilled liquor made from rice wine, there are two traditional grain wine brewing method: danyangbeop (single brew) or leeyangbeop (second brew). The most common distilled liquor that is made from rice wine is to produce a rice wine called takju or cheongju and after the distillation process, it becomes soju.
Korea has always proudly boasted its excellent brewing technologies and the relative lower negative effects Korean traditional liquor has on health. And through Lee’s 11th annual Wine experience, the KTABDA hoped to have increased international awareness and love for Korean traditional liquor