slightly-sweet distilled spirit, is the most popular Korean liquor. It is known as "a friend of life" and "the common people's drink." Soju is made from grains (such as rice, barley, and wheat) or starches, such as potatoes, sweet potatoes, and tapioca. Although soju is often compared to vodka, it has a sweet taste due to added sugar. The drink is usually served in a shot glass. It has a smooth, clean taste, and pairs well with a variety of Korean dishes. Soju is generally inexpensive; a typical bottle costs about ₩1,800, less than 1.65 (convenience store standards). It typically has an alcohol content of 40 proof (20 percent alcohol by volume). In the 13th century, during the Goryeo dynasty, Mongol invaders brought soju (known as araki) with them. Araki is derived from the Arabic araq (liquor). Soju was originally developed in Arabia, and passed through Mongolia on its way to Korea. Distilled liquor was new to Koreans, who were accustomed to fermented alcoholic drinks such as makgeolli. Mongol camps such as Kaesong, Andong and Jeju Island are well-known soju-producing regions. During the late 20th century, soju flavored with lemon or green tea became available. The Japanese version is known as shōchū. Danyangbeop (single-brew) or leeyangbeop (double-brew) are traditional grain-wine brewing methods. Takju or cheongju is distilled to produce soju. Andong soju distinctive flavor is well known in the city. Okroju from Gyeonggi Province originated in Hanyang during the late Joseon dynasty. Munbae-ju is South Korea's Important Intangible Cultural Property 86‑1. It is a traditional liquor made from malted millet, sorghum, wheat, rice and nuruk, with a strength of 40 percent alcohol by volume. Munbae-ju originated in the Pyongyang region and is known for its fragrance, which is said to resemble the flower of the munbae (pear) tree. Distilled liquors also include goryangju and okroju. Flavoured Yagyong-jeungryuju (medicinal liquor) include: Gamhongno is a traditional light-pink liquor with medicinal herbs which is popular in Pyongyang and the Kwanso region of North Korea. It is distilled three times and aged for 120 years. Igang-ju is a straw-colored drink which has been brewed in Jeolla and Hwanghae Provinces since the mid-Joseon dynasty. With a delicate scent, it is flavored with curcuma root, cinnamon, and pears. Fruit wines Korea has a number of traditional fruit wines, produced by combining fruits or berries with alcohol. Podoju (포도주, 葡萄酒) is made from rice wine which is