Gwaha-ju () is a traditional Korean fortified rice wine. The refined rice wine cheongju (also called yakju) is fortified by adding the distilled spirit soju to produce gwaha-ju. Popular varieties include gangha-ju () of Boseong and Yeonggwang in South Jeolla Province, sinseon-ju () of Namwon in North Jeolla Province, and yak-soju () of Suwon in Gyeonggi Province. Name The word gwaha-ju () consists of three syllables: gwa () meaning "to pass" or "to last", ha () meaning "summer", and ju () meaning "alcoholic beverage". The name suggests that the rice wine retains its flavor after the hot and humid summer, due to the fortification (addition of soju). Regional varieties of gwaha-ju are called by their own regional names such as gangha-ju (), sinseon-ju (), and yak-soju ({{Korean|hangul=약소주|hanja=藥燒酒|lit="yakju cum soju'''"|labels=no}}). Other names mentioned in old documents include gwaha-baekju () in Sanga Yorok, a mid-15th century cookbook, and ohyang-soju () in Imwon gyeongjeji, an 1827 encyclopedic compilation. History Gwaha-baekju was first mentioned in Sanga Yorok, a mid-15th century cookbook, but the rice wine was made without fortification. The earliest recorded recipe for fortified gangha-ju appears in Eumsik dimibang, a 1670 cookbook. Other Joseon books that mention the fortified rice wine include Jubangmun, Chisaeng yoram, Yeokjubangmun, Eumsikbo, Sallim gyeongje, Jeungbo sallim gyeongje, Gyuhap chongseo, and Imwon gyeongjeji.Gwaha-ju was a devised product for hot and humid summers in the Korean Peninsula, during which regular cheongju (rice wine) was hard to brew and easily spoiled, and regular soju (distilled liquor) was too strong. The fortified rice wine was a luxurious prestige drink made in the wealthy households of yangban gentries in the early 15th century, but gradually spread and became popular among commonality. Many legacy gwaha-ju recipes disappeared due to the harsh periods of Japanese forced occupation (1910–1945) and the Korean War (1950–1953). Today, only a few regional varieties such as gangha-ju () of Boseong and Yeonggwang in South Jeolla Province, sinseon-ju () of Namwon in North Jeolla Province, and yak-soju () of Suwon in Gyeonggi Province, survive, with the recipes being transmitted within families. Varieties and brewing A recipe for gwaha-ju in the 17th century cookbook Eumsik dimibang states: A bottle of boiled and cooled water is added to nuruk (fermentation starter) powder and set aside overnight, strained with additional sterile water. A mal () of glutinous rice is steamed, cooled, and mixed with the nuruk-solution. After 3 days of primary fermentation, 20 bokja