beopju

{{Short description|Rice wine}}

{{Italic title}}

{{Infobox beverage

| name = Beopju

| image = Gyodong beopju.jpg

| caption = A bottle of Gyodong-beopju

| type = Cheongju

| abv = 16‒18%

| proof =

| manufacturer =

| distributor =

| origin = Korea

| introduced =

| discontinued =

| colour =

| flavour =

| ingredients =

| variants =

| related =

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| region = East Asia

| module = {{Infobox Korean name/auto

| child = yes

| hangul = 법주

| hanja = 法酒

| ipa = {{ipa|pʌp̚.t͈ɕu}}

}}

}}

Beopju ({{Korean|hangul=법주|hanja=法酒}}) is a type of cheongju (clear rice wine). The name literally means "law liquor", as it is made following a fixed procedure.{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000718649|title=beopju|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:법주|access-date=25 May 2017}} On 1 November 1986, a variety called Gyodong-beopju was designated by the government of South Korea as Intangible Cultural Property (No. 86-3).{{Cite web|url=http://english.visitkorea.or.kr/enu/SH/SH_EN_7_2_7_2.jsp|title=Gyeongju|website=Korea Tourism Organization|access-date=25 May 2017|archive-date=29 December 2015|archive-url=https://web.archive.org/web/20151229174036/http://english.visitkorea.or.kr/enu/SH/SH_EN_7_2_7_2.jsp|url-status=dead}}

History

Beopju is mentioned in {{interlanguage link|Illustrated Account of Goryeo|ko|고려도경}}, a 1124 book written by a Song Chinese envoy to Goryeo and Goryeosa, a 1451 Joseon book on history.{{cite wikisource |title=宣和奉使高麗圖經 |first=Jīng |last=Xú |year=1124 |plaintitle=Xuānhé fèngshǐ gāolì tújīng 宣和奉使高麗圖經 |wslanguage=zh |trans-title=Illustrated Account of Goryeo |location=Song China}}{{Cite book|title=Goryeosa|title-link=Goryeosa|last=Kim|first=Chongsŏ|year=1451|location=Joseon Korea|language=Literary Chinese|script-title=ko:고려사(高麗史)|chapter=Chehyeop chinhyangui|script-chapter=ko:체협친향의(禘祫親享儀)|author-link=Kim Chongsŏ|chapter-url=http://db.history.go.kr/id/kr_060r_0010_0010_0010_0020}} Originally, it referred to the rice wines made with non-glutinous rice, for official or administrative use, such as for Jongmyo jerye (royal ancestral rite).{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0022715|title=beopju|last=유|first=태종|website=Encyclopedia of Korean Culture|publisher=Academy of Korean Studies|language=ko|script-title=ko:법주|access-date=25 May 2017}} Later, it also referred to the rice wines made around Buddhist temples.

Today, the variety called Gyodong-beopju, brewed with glutinous rice in the head-house of Gyerim Choe clan in Gyo-dong, Gyeongju, North Gyeongsang Province, is renowned.{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000766787|title=Gyodong-beopju|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:교동법주|access-date=25 May 2017}} The variety was first made by Choe Gukjun, a Joseon official who worked at {{interlanguage link|Saongwon|ko|사옹원}}, the government office in charge of royal kitchen.{{Cite web|url=http://www.donga.com/docs/3w_m_sw/down/07/m8-s2-3.htm|script-title=ko:제86호-다호 경주 교동 법주|last=임|first=효진|language=ko|access-date=25 May 2017}} He was chambong, a hands-on manager in charge of surasang (royal table). After retirement, he returned to his home in Gyeongju and brewed beopju. The recipe was handed down in the Gyerim Choe clan, currently to Bae Young-shin, a daughter-in-law married to the eighth generation grandson of Choe Gukjun, and her eldest son Choe Gyeong.

Preparation

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Gyodong-beopju is brewed from September to April. It is made only with glutinous rice, nuruk (dried fermentation starter) made of wheat, and water. Traditionally, it is fermented for 100 days and has therefore also been called Baekilju ("hundred days liquor").{{Cite web |date=2021-02-03 |script-title=ko:경주법주, 우리쌀·우리밀로 저온 숙성…최고급 전통명주 |url=https://www.hankyung.com/economy/article/2021020321271 |access-date=2022-06-15 |website=The Korea Economic Daily |language=ko}}

See also

References