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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.