Baekseju

Baekseju (also spelled Baek Se Ju) is a traditional Korean alcoholic beverage made from glutinous rice, nuruk (a Korean fermentation starter), and a variety of herbs. The name Baekseju translates to "100-year wine," as it is believed to promote longevity.

History

Baekseju has a long history in Korean culture, with its origins dating back to the Goryeo Dynasty (918–1392). It was traditionally consumed during Korean festivals and celebrations, and was often used in ancestral rites and other traditional ceremonies.

Production

The production of Baekseju involves a complex process of fermentation. The glutinous rice is first soaked and then steamed. The steamed rice is then mixed with nuruk and water, and left to ferment for a period of time. After fermentation, the mixture is strained to remove the solids, resulting in a clear, amber-colored liquid. This liquid is then mixed with a variety of herbs, including ginseng, licorice, and goji berries, and left to age.

Taste and Consumption

Baekseju has a unique taste that is slightly sweet, with a hint of bitterness from the herbs. It is typically consumed chilled and is often served in small, traditional Korean bowls. In Korea, it is commonly consumed with Korean cuisine, particularly with dishes such as samgyeopsal (grilled pork belly) and kimchi.

Cultural Significance

Baekseju is more than just a beverage in Korean culture. It is a symbol of longevity and health, and is often given as a gift to wish someone a long life. The belief in its health benefits is largely due to the variety of herbs used in its production, many of which are used in traditional Korean medicine.

See Also

• Korean alcoholic beverages
• Makgeolli
• Soju
• Yakju