翻訳と辞書 |
K-SOOL
K-SOOL refers to Korean Traditional Alcoholic Beverages. K stands for Korean, and SOOL (술) means alcoholic beverages in Korean language. It is said there are over 1,000 different kinds of alcoholic beverages in Korea. With the Yin Yang philosophy, each type of SOOL serves the occasions, such as marriage, harvest, longevity and so on. Most K-SOOL have been made from rice, of both glutinous and non-glutinous variety, which are fermented with the aid of yeast and nuruk (a wheat-based source of the enzyme amylase). In addition, fruits, flowers, herbs and other natural ingredients have been also used to craft traditional Korean alcoholic beverages. There are 6 distinguished flavors in K-SOOL; Sweet, Sour, Pungent, Roasted, Bitter and Spicy tastes, and when they are all harmonized in balance, SOOL is considered to be a quality liquor. K-SOOL is divided into three categories: Gwasilju (Fruit Liquor), Jeungryuju (Distilled Liquor), and Takju/Yakju (Rice Liquor). The first K-SOOL tasting event is scheduled to be held in New York City from June 5 to 7, 2012. ==History== The history of SOOL goes back to as early as A.D. 430 in the 5,000-year-long history of Korea. The main ingredients then were ‘nuruk (fermentation mix)’ and malt, however, the methods used today were developed about 1,700 years ago as the record indicates. Variety of SOOL was widely enjoyed by many Korean people, in fact, approximately 1 in 7 homes in Korea used to produce SOOL until Korea got occupied by Japan in 1910.〔(''History of Korean Traditional Alcoholic Beverages'' ) Life in Korea〕 Under Japanese rule, home brewing got prohibited, and Korean alcoholic beverage brewing got industrialized. During the Japanese occupation and Korean War, many kinds of K-SOOL was lost. However, after the Korean government approved home brewing in 1995, Korean traditional alcoholic beverages are getting their tradition and reputation back.〔
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「K-SOOL」の詳細全文を読む
スポンサード リンク
翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|