for the southern region. During the late Joseon, Gwahaju a type of rice wine: where soju a distilled spirit is added to brewed liquor. This was originally done to preserve rice wines during summer. 1910-1945 Before the Japanese colonial rule, Sul was brewed in small scale at home. The new colonial government allowed only licensed brewers to make alcoholic beverages. It issued license to brewers in support of the government and passed a decree levying liquor tax. This resulted in banning home brewing, extinction of thousands of traditional liquors and industrialization of Sul production in Korea. Despite this many Korean households brewed Sul illegally. In 1916 a liquor tax law was adopted to suppress the Korean home brewers. Western drinks like beer, whisky were introduced in Korea and were popular among the wealthy, in the other hand common people still continued consuming traditional Korean beverages. Liquor tax was still valid even after liberation in 1945. Nuruk production became a concern due to the food shortage because of Korean War and hence in 1965 grain management law was passed which further tightened liquor control. After liberation, Sul production had reached its worst compared to before the period. During this time many traditional recipes were altered and a huge variety of traditional liquor was lost. Many of the techniques, skills and knowledge in the making of Sul were not recorded rather orally transmitted resulting in the loss of traditional home brewing. In 1980, the government lifted some controls on Sul ensuing reappearance of some types of Sul. Late 1980s consideration to designate traditional liquors a state heritage was underway. In 1995 government allowed home brewing. Methodology Constituents and components Sul is made of nuruk. Nuruk is a Korean equivalent to barley malt used in brewing beer in the west. It is a dough made from grain germinated by enzyme-releasing microorganisms and hence a fermentation starter for the whole process of brewing alcoholic beverages. It gives the flavors, color, and fragrance, thus a determining factor for the result of Sul produced. The key ingredients needed to make Nuruk are culture medium and microbes. In a culture medium made of grains such as rice, wheat, and barley; microbes like fungi and bacteria are germinated. Depending on the color of the fungi used nuruk obtains its specific color, fungi can be categorized based that into three kinds, they are: Monascus purpureus which is reddish, Aspergillus