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Sogokju (소곡주) is a Korean seasonal delicacy of the fall. It has an extensive history coming from the mountainous village of Hansan in Seocheon, South Chungcheong. This traditional Korean alcoholic beverage is light brown in color. The traditional autumn drink is essentially a rice wine and is sweet-smelling and sticky with a silky texture.
Sogokju
Hansan Sogokju, a sweet and umami-rich liquor, is crafted primarily from glutinous rice, resulting in a subtle alcoholic taste. Additional ingredients like chrysanthemum, red pepper, and soybeans enhance the flavor profile. While there are two types of sogokju – unpasteurized and pasteurized – the latter is more common due to distribution challenges. A distilled version, known as “Bulsogokju” or “Sogokhwaju,” offers a higher alcohol content, exceeding 40%.
Its magnificent history
It has a long history of at least 1,500 years, with it being popular among the Baekje Dynasty (18 B.C. to 660 A.D.) royal family. Ancient records reveal that soju has been passed down from the Goryeo Dynasty (918-1392). Legend has it that the best soju is made with water from a well at the base of Geonji Mountain in Jihyeon-ri, Hansan.
After Baekje fell, Hansan residents drank sogokju by the stream to express their sorrow.
Each Seocheon brewery makes sogokju differently, creating a variety of tastes. There are about 70 breweries and homes in Hansan area making this rice wine.
In 2015, sogokju achieved a significant milestone by being selected as the official drink for the Korea-China-Japan summit dinner. It was also chosen as a prestigious gift from the Korean president and served at special presidential meals. This further solidifying its status as a premier Korean traditional liquor.
Hansan Sogokju: The Potent “Sit-Down Drink”
Hwasan Sogokju (한산소곡주), nicknamed the “sit-down drink,” is a potent traditional Korean liquor known for its delicious taste and high alcohol content. There many legends about this drink and its powers. One of the legends is an old tale that tells of a daughter-in-law who sampled the fermenting sogokju (siru) and ended up too drunk to stand. Another story recounts how a scholar on his way to take a civil service exam stopped for a drink, got carried away by the sogokju and missed his exam.
The tradition of making Hansan Sogokju lives on. Master Woo Hee-yeol, inheriting the legacy from her mother-in-law in Hoam-ri, holds the status of Chungnam Intangible Cultural Property No. 3. Following her son Na Jang-yeon’s succession, sogokju was designated as Korea’s Food No. 19, ensuring its continued legacy.
Today, Hansan Sogokju is produced by numerous breweries across the region, each with its own secret recipe. This diversity ensures a wide range of flavors and styles. While often enjoyed on its own, Hansan Sogokju pairs exceptionally well with various Korean dishes. Its unique sweetness complements both mild and spicy flavors. Due to Seocheon’s proximity to the sea, sogokju is a popular choice to accompany seafood dishes.
The Hansan Sogokju Festival, held annually in late October. It offers visitors the chance to experience the brewing process and taste the delicious results. This traditional Korean liquor continues to captivate taste buds and preserve cultural heritage.
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