"The waitress was incredibly kind and memorable.
Since it's a traditional Korean liquor and a nobleman's drink, I assumed it would be Cheongju, but I was surprised to find it was medicinal liquor.

The taste is somewhat similar to Hansan Sogokju. It's made with glutinous rice malt, no medicinal herbs, and yet it tastes this good. It's amazing."

장자이룬

"Gyeongju Gyodong Beopju
慶州校洞法酒

It is also called Gyodong Beopju for short. He is the head of the Saseonggong faction (司成公派) - Jeongmugong faction (貞武公派) - Gyori faction (校里派) family of the Gyeongju Choi clan, famous for being full-time. It is said that the name Beopju was given because the time and method of making it were strictly determined. It was originally a royal drink, but the brewer came down to Gyeongju and made it, and it later became famous enough to be called the national liquor of Joseon. It is National Intangible Cultural Heritage No. 86-3.

Large supermarkets sell a liquor called 'Gyeongju Beopju', but this is a liquor produced by a company called Geumbokju, not Gayangju, and is different from Gyeongju Gyodong Beopju. Many people are often confused due to the similarity of the names.

characteristic
It is a liquor that has been brewed for generations by the Gyeongju Choi clan Saseonggongpa (司成公派) - Jeongmugongpa (貞武公派) - Gyoripa (校里派) of the Gyeongju Choi clan in Gyo-dong, Gyeongju-si, Gyeongsangbuk-do, that is, the wealthy Choi family. It began when Choi Guk-seon (April 3, 1631 - July 6, 1682)[1], who served as Chambong (參奉) of Saongwon, which was in charge of royal cuisine during the reign of King Sukjong of the Joseon Dynasty, returned to his hometown after resigning from his official position and began making it, and it has been made through generations of his family for over 300 years.

The porridge is made with domestic well water containing native glutinous rice and goji berry roots and mixed with traditional yeast made from wheat to make base liquor. Then, glutinous godubap is made with native glutinous rice, added to the liquor, fermented/aged for 100 days, and sent out. According to the Liquor Tax Act, it is Yakju, but according to its original meaning, it is Cheongju. Cheongju has been called a winter liquor since ancient times, and Gyodong Beopju is also said to not be made in the summer.

Originally, the alcohol content was 19 percent, so it could not be sold under the liquor tax law, but the alcohol content was later lowered to 17 percent and sold. There is a store next to Choi's head house in Gyeongju, so you can purchase it. If you ring the doorbell and wait, a craftsman will come out from the house and take out the liquor from the warehouse and give it to you. It is said that there is also a tasting event once a year in October. Perhaps because it is a liquor produced by a family rather than a company, the distribution network is poor, so it is quite difficult to obtain it in stores outside of Gyeongju. Fortunately, it is currently sold online through the website. However, the price is comparable to that of most distilled spirits, so it is not cheap.

As a side dish, beef jerky, fish fillet, jeon, or yakgwa go well together.

It is said that traditional snacks such as the family's unique kimchi and dasik called 'Seyeonji', which are good to eat as snacks along with Gyodong Beopju, have been passed down within the family."

간월천

"The friendly smile and calm tone of the waitress are particularly memorable. The taste is slightly sweet and pleasantly coats the mouth. Thanks to its soft sweetness, it is perfect as a gift or as a traditional liquor to enjoy lightly at the end of the day."

김두례