from Baekje to Japan by Inbeon, the emperor enjoyed the drink along with singing & dancing which earned him the name “liquor deity”. Silla Records show that Goguryeo’s Sul brewing skills and techniques were learned and transferred to Silla kingdom and came to be known as poets’ drink. Jibung Yuseol, a Silla text, provides evidence of sul brewing techniques and traditions. By the time of the unification of The Three Kingdoms, Silla had developed methods and traditions for distillation and soon sul become common and popular among the upper class. Goryeo Dynasty During Goryeo Dynasty (918-1392), the brewers had developed new and perfected techniques for brewing methods for grain alcohols. Seo Geung, a Sung Dynasty China ambassador mentioned about the trades and characteristics of methods constituents and effects of Sul in his book about Korea. Dongui Bogam and Boncho Gangmok, archived medical texts shows evidence of distillation techniques and practices transferred from outside of Korea. Buddhist temples had the ability & recourses to make Sul. They served and sold liquors in their inns; state run public drinking houses boosted new currency circulation, haedong tongbo and this in turn contributed to the increase of taverns. Sul of the highest quality for ceremonies, national celebrations were made in Yangonseo, special building in palaces. During the Goryeo Dynasty many types of liquor came into existence, categorised into several groups mainly takju- a thick rice wine, gwasilju-a fruity wine, soju- a distilled spirit and cheongju- a clear rice wine. Joseon Dynasty During the Joseon Dynasty (1392-1910), private families’ home brewers developed techniques to make liquor of highest quality and hence this era saw the peak of Sul culture and its technical advancement. In 1610 compilation of Dongui bogam, an exemplar of Korean Medicine helped in the creation of a new liquor using medicinal herb. During this time period Sojutgori, a type of distiller for soju boosted the production of Soju and thus its consumption. Soju had become so popular in Joseon Dynasty it was thought to deplete nation’s food supply, due to this a famous scholar and politician Jeong Yakyong suggested the king to confiscate the distillers from common people and thus preserve rice. In contrast to that the rich and the aristocratic society consumed luxury alcohols. During this period, the country had developed indigenous liquor with its distinct characteristics by region. Soju for the northern region, Yakju for the middle region and Takju