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Korean culture has a wide variety of traditional alcoholic beverages, most of which are called by the Sino-Korean term ''ju'' (hangul: 주; hanja: 酒). == Origin == Goguryeo was the northernmost of the three kingdoms on the Korean peninsula from the 3rd century to the 7th century (the Three Kingdoms Era). Archaeological evidence indicates that the Goguryeo culture had a highly developed tradition of fermented foods and drink. At that time they made drinks using nuruk (fermentation mix) and malt. The methods used today were developed 5,000 years ago. Recorded methods of making sul date from as early as A.D. 430. Baekje was the second of the Three Kingdoms and it dominated the southwestern part of the peninsula. Sul was introduced to Japan from Baekje by a Susubori (Korean for brewer) named Inbon, who became the Japanese god of drink. According to an old Japanese archival text "Ground Rice," Susubori offered sul to a Japanese king. This was the king's first taste of alcohol and it made him joyous and he sang aloud. Silla was the third of the Three Kingdoms, dominating in the southeast region and eventually unifying the peninsula in the 7th century. Silla was a younger state and was at first less developed than Goguryeo and Baekje. This included their sul making techniques. However, Silla rapidly caught up with its older neighbors in all areas. The Silla text 'Jibung Yuseol' gives evidence of Silla's sul making tradition. In ''Jewang ungi'', a history book during the Goryeo Dynasty, a myth regarding the origin of alcoholic drinks appears. Once upon a time, there was a king who enjoyed using alcohol to tempt a woman to want to have many children. When their son was born, they named him Sul. The word ''sul'' (hangul: 술), referring to alcoholic beverages, came from a blending of the words "su" (hangul: 수; hanja: ) and "bul" (hangul: 불), meaning "water" and "fire", respectively. That is, "firewater" originated from the boiling liquid.〔(【引用サイトリンク】title=History of Korean Alcohol )〕 This is popular etymology at best. The production and demand for traditional Korean wines and liquors declined sharply beginning during the colonial period. In 1986, in an effort to remedy this situation, the Cultural Heritage Administration of South Korea selected 86 varieties of traditionally brewed alcoholic beverages as cultural properties, with twelve types selected as Important Intangible Cultural Properties of Korea, each hailing from its own locality. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Korean alcoholic beverages」の詳細全文を読む スポンサード リンク
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