yeast and nuruk. The main mash acquire tastes and aromas from the transformation of nutrients and amino acids derived from the rice. Main fermentation lasts for about a week. Due to the microorganisms present during fermentation, it contains 1.9 percent protein, over 10 amino acids, vitamin B, inositol and choline. Makgeolli is reported to increase metabolism, relieve fatigue and improve the complexion. A regional, slightly-creamier variant, originally from Gyeonggi-do, is called dongdongju. Another variety, called ihwaju (hangul: ; hanja: ; "pear-blossom wine") is so named because it is brewed from rice with rice malt which ferments during the pear-blossom season. Ihwaju is often so thick that it is eaten with a spoon. A similar drink is known as Gamju; this name is also used for non-alcoholic sweet drinks, including Sikhye (). Clear Cheongju, or yakju, is a refined rice wine made from steamed rice which has undergone several fermentation stages. Also known as myeongyakju or beopju, it is distinguished from takju by its relative clarity. Varieties include baekhaju (백하주), made from glutinous rice and nuruk, and heukmeeju (hangul: 흑미주; hanja: 黑米酒; "black rice wine", made from black rice). Yakju is brewed with boiled rice, yeast, and water. If chrysanthemum is included, it is called gukhwaju; if azalea is added, it is called dugyeonju; if pine sprouts are used, it is called songsunju; if lotus leaves are added, it is called ywonyeopju; if ginseng is used, it is called insamju. Takju and cheongju are sometimes distilled, with medicinal herbs added to the distilled liquor. This mixed liquor is brewed to enhance the medicinal effects of the herbs. Cheongju is similar to Japanese sake. Chung Ha is a popular brand which is widely available in Korean restaurants. Local variations include beopju, brewed in Gyeongju. Flavoured This yakju is brewed with flowers and leaves for a distinctive flavor. Kookhwaju (chrysanthemum wine), omijaju, songjeolju and dugyeonju are types of gahyanggokju. A number of Korean traditional wines are produced from flowers. These include wines made from chrysanthemums (gukhwaju), acacia flowers, maesil and peach blossoms, honeysuckle, wild roses, and sweet-briar petals and berries. One famous variety of flower wine, called baekhwaju, is infused with herbs as well as 100 varieties of dried flowers. Dugyeonju (두견주, 杜鵑酒) is a wine made from azalea petals which is produced in Chungcheong Province. Sweet, viscous and light-yellowish-brown in color, it contains about 21 percent alcohol. Myeoncheon Dugyeonju is the South