‘SOOL(술)’ is the Korean traditional
alcoholic beverages that are brewed with
clean and pure methods.
That represents ‘the land of the morning calm.’ 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.
Brewing traditional liquor in Korea is called, ‘bit-num-da (crafting)’ instead of ‘man-dle-da (manufacturing)’ That is because these fine artisan SOOL is deliberately crafted by ‘Ju-Inn’ and ‘Dae-Mo’ at microbreweries in remote country side of Korea. The geographic locations give the birth to the diverse flavors that is purely characteristics.
Brewing SOOL is like one-year farming since the entire process goes all year long. With the Yin Yang philosophy, each type of liquor serves the occasions, such as marriage, harvest, longevity and so on. There are over 1,000 different SOOL in Korea.
The most 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 are used to craft SOOL, extending the diversity greater than any other alcoholic beverages in the world.
There are 6 distinguished flavors in 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.