years. Flavor, Color and Fragrance Traditional Korean alcohols don’t have wide spectrum of colors irrespective to the ingredients added like flowers or grass root or tree barks the result gives very common colors. The color of the best Korean traditional liquor is brighter and deeper golden. Golden color is the best among the different tints, and deep purple is least desirable, whereas amber is second best tint. Apart from the color of the alcohol, transparency is also a key factor to determine its quality. More the transparency that is clearer the beverage better the class rating. Despite using only rice and Nuruk without any other supplements it can showcase fragrance resembling grapes, berries like strawberries, apples, peaches, plum or lotuses. If the process is compromised there is a chance of having unpleasant odor like that of Nuruk fungi, thus it is always desired to let the brewing process undergo several fermentations and give it ample amount of time to avoid undesirable smell. More fermentation and longer maturing is desired to produce better quality with better flavors, colors and fragrance. Varieties Most traditional Korean alcoholic drinks are rice wines, fermented with the aid of yeast and nuruk (a wheat-based source of the enzyme amylase). Main varieties include clear rice wines (cheongju), milky rice wine (takju), distilled liquor (soju), fruit wine (gwasil-ju), flower wines, and medicinal wines. Rice wines Milky Makgeolli (also known as takju and nongju), is a milky, sweet alcoholic drink made from rice. It is one of Korea's most popular alcoholic drinks. The oldest traditional Korean rice wine, its alcohol content is six to seven percent. It is fermented naturally and not filtered, which gives it its milky-white color and leaves a chalky residue at the bottom. Thick and smooth, it tastes sweet and slightly tangy, with a cool aftertaste. Makgeolli is served in a bowl, rather than a cup. In Poetic Records of Emperors and Kings, written during the Goryeo dynasty (918-1392), the drink was first mentioned in the founding story of the Goguryeo Kingdom during the reign of King Dongmyeong (37-19 BC). Makgeolli is brewed with classical methods, using nuruk (molded cereal which produces hydrolysable enzymes, decomposing macromolecules to monomers for yeast growth) cooked rice, water, barley and yeast. The brewing process has two steps: seed and main mash and main fermentation. Seed mash is the process of obtaining actively-growing yeasts and enzymes in the mixture of