mixed with grapes. The most popular fruit wines include maesil-ju (made from plums), bokbunja-ju (made from Korean black raspberries), and wines made from Chinese quinces, cherries and pomegranates. Gwasilju is usually made from fruits or grains. In the spring, people make alcoholic drinks with azaleas, forsythia, peaches, and pears. In the summer, lotuses and roses are often used. In the fall, chrysanthemum, yuzu, Korean wild grapes, black raspberries, and apples are often infused. In the winter, Asian apricot is sometimes used. Beer Beer (called maekju; hangul: 맥주; hanja: 麥 酒 in Korean) was introduced to Korea by Europeans, and there are several breweries in South Korea. Regional Varieties Seoul Seoul Songjeolju is an aromatic liquor brewed with songjeol along with pin tree branches giving it a medical effect. During the Joseon period, this liquor was enjoyed by middle-class Koreans. The pine symbolizes integrity and thus was more popular among scholars. During the reign of King Sunjo(1800-1834) of the Joseon dynasty, Samhaeju was passed on within the Andong Kim family. The liquor was particularly enjoyed by royal families since the Goryeo dynasty. It consists of three mashes made with rice and nuruk within three days on the pig day of the first lunar month. Also known as baegiliju (100-day liquor). A clear wine, Hyangonju is made with rice as a starch. It was exclusively for royal families and made by an agency for royal liquors. Daegu Daegu Hahyangju is made with wormwood, chrysanthemums, and spring water from Mt.Biseulsan. The fermentation process takes 100 days to have a fragrance of the lotus flower. Hahyangju is mentioned in the records of Dongui program which talks about the effects on health, from getting rid of watery eyes, and headaches to relieving fever and stokes. Daejeon Daejeon has Songsunju, which uses pine sprouts during spring to make mash used to serve the guest by scholars. Gyeonggi-do province In the Gyeonggi-do province Sul like Guemyeongju, gunpo dangjeong ongnoju, namhansanseong soju are heritage. Gyemyeongju is a sokseongju having a sweet taste and it gets its name which means cock’s crow liquor as it can be made overnight. It’s a fast-made liquor and hence made when liquor is needed in more quantity suddenly. Gunpo Dangjeong obgnoju is a distilled spirit passed within Yu family in 1880, having a good scent and helping blood circulation. The name ongoju comes from the jade bead-like dewdrops formed during distillation. Namhansangseong Namhansangseong