전통주의 종류와 제조 방법 편집하기

=='''해설'''==
===Kor===
전통주(傳統酒)는 한국에서 전통적으로 빚어온 술을 총칭하는 말로, 쌀을 비롯한 곡물을 주재료로 하여 누룩을 이용한 발효 과정을 거쳐 만들어진다. 한국의 전통주는 제조 방법에 따라 크게 발효주, 증류주, 그리고 두 가지를 혼합한 혼양주로 나뉜다. 누룩은 전통주 제조의 핵심 요소로, 곡물에 자연적으로 서식하는 미생물을 배양한 발효제이며, 누룩의 종류와 사용 방법에 따라 술의 맛과 향이 크게 달라진다.

막걸리(탁주)는 한국에서 가장 대중적인 전통 발효주로, 쌀이나 밀을 주재료로 하여 누룩과 물을 넣고 발효시킨 후 걸러내지 않거나 거칠게 걸러낸 술이다. 탁한 흰색을 띠며 약간의 단맛과 신맛, 탄산감이 있어 부드럽고 청량한 맛이 특징이다. 알코올 도수는 보통 6~13도로 낮은 편이다. 동동주는 막걸리와 유사하지만 쌀알이 동동 떠 있는 것이 특징이며, 약주(청주)는 발효된 술을 깨끗하게 걸러낸 맑은 술로, 부드럽고 은은한 맛과 향을 지닌다.

소주는 발효주를 증류하여 만든 증류주로, 전통 소주는 쌀이나 곡물을 발효시킨 후 증류 과정을 거쳐 높은 알코올 도수를 지니게 된다. 안동소주, 문배주 등이 대표적인 전통 증류주다. 이강주는 배를 주재료로 한 증류주에 생강, 계피 등의 약재를 넣어 만든 혼양주로, 독특한 향과 약효가 있다고 알려져 있다. 전통주의 제조 과정은 쌀 씻기, 고두밥 짓기, 누룩과 물 배합하기, 발효 및 숙성, 그리고 필요에 따라 증류하기 등 여러 단계를 거치며, 각 단계에서 온도와 시간 관리가 중요하다.

===Eng===
Traditional Korean alcoholic beverages encompass liquors historically brewed in Korea, primarily made from grains such as rice through fermentation processes using a traditional fermentation starter (<i>nuruk</i>). Korean traditional liquors are broadly categorized by production method into fermented liquors, distilled liquors, and blended liquors combining both types. <i>Nuruk</i> serves as the essential element in traditional liquor production, functioning as a fermentation agent cultivated from microorganisms naturally present on grains; the type and application of <i>nuruk</i> significantly influence the taste and aroma of the resulting beverage.

Makgeolli (also called <i>takju</i>, meaning “cloudy liquor”) is Korea’s most popular traditional fermented beverage, made by fermenting rice or wheat with <i>nuruk</i> and water, then straining minimally or not at all. It displays a cloudy white appearance and features gentle sweetness, slight acidity, and natural carbonation, creating a smooth and refreshing taste. Alcohol content typically ranges from 6 to13 percent. <i>Dongdongju</i> resembles <i>makgeolli</i> but is distinguished by rice grains floating in the liquid, while refined rice wine (<i>yakju</i> or <i>cheongju</i>) is fermented liquor strained clear, possessing smooth and subtle flavors and aromas.

Soju is distilled liquor produced by distilling fermented beverages, with traditional <i>soju</i> made by fermenting rice or grains followed by distillation to achieve higher alcohol content. Andong soju and <i>Munbaeju</i> represent notable traditional distilled spirits. <i>Igangju</i> is a blended liquor made by adding medicinal herbs such as ginger and cinnamon to pear-based distilled spirits, believed to possess distinctive aromas and therapeutic properties. The traditional liquor-making process involves multiple stages including washing rice, cooking steamed rice, mixing <i>nuruk</i> and water, fermentation and aging, and distillation when necessary, with careful temperature and time management crucial at each stage.

=='''시맨틱 네트워크'''==
* https://app.vaquitalab.com/aistory/story03?server=tcp:data.kinfohub.com&db=kinfo2025&project=kinfo&key=KE2025-117

=='''관련정보'''==
* Korea.net > News Focus > FoodTravel > Exhaustive guide for those curious about Korean alcoholic beverages. https://www.korea.net/NewsFocus/FoodTravel/view?articleId=225186 (출처: 문화체육관광부)
* Korea.net > News Focus > Opinion > A warm and familiar feeling: drinking makgeolli in Korea. https://www.korea.net/NewsFocus/Opinion/view?articleId=222226 (출처: 문화체육관광부)
* Korea.net > News Focus > FoodTravel > Makgeolli: milky rice wine flowing with Korean sentiment. https://www.korea.net/NewsFocus/FoodTravel/view?articleId=220057 (출처: 문화체육관광부)
* Korea.net > News Focus > FoodTravel > Premium traditional liquor uses new methods, regional ingredients. https://www.korea.net/NewsFocus/FoodTravel/view?articleId=221929 (출처: 문화체육관광부)
* Korea.net > News Focus > Honorary Reporters > Korean drinking through traditional liquors. https://www.korea.net/NewsFocus/HonoraryReporters/view?articleId=160992 (출처: 문화체육관광부)
* Korea.net > News Focus > Honorary Reporters > Cultural Significance of Korea's Traditional Liquor Makgeolli. https://honoraryreporters.korea.net/board/detail.do?articlecate=1&board_no=20294&tpln=1 (출처: 문화체육관광부)
* Korea.net > News Focus > Culture > KOCIS releases English-language guide on Korean alcoholic drinks. https://www.korea.net/NewsFocus/Culture/view?articleId=228730 (출처: 문화체육관광부)
* Korea.net > News Focus > Honorary Reporters > Visit a makgeolli brewery to see Korean traditions. https://www.korea.net/NewsFocus/HonoraryReporters/view?articleId=158869 (출처: 문화체육관광부)

[[분류: Kinfo2025]]