 A bottle ofGyodong-beopju | |
| Type | Cheongju |
|---|---|
| Origin | Korea,East Asia |
| Alcohol by volume | 16‒18% |
| Korean name | |
| Hangul | 법주 |
| Hanja | 法酒 |
| RR | beopju |
| MR | pŏpchu |
| IPA | pʌp̚.t͈ɕu |
Beopju (Korean: 법주;Hanja: 法酒) is a type ofcheongju (clear rice wine). The name literally means "law liquor", as it is made following a fixed procedure.[1] On 1 November 1986, a variety calledGyodong-beopju was designated by thegovernment of South Korea asIntangible Cultural Property (No. 86-3).[2]
Beopju is mentioned inIllustrated Account of Goryeo [ko], a 1124 book written by aSong Chinese envoy toGoryeo andGoryeosa, a 1451Joseon book on history.[3][4] Originally, it referred to the rice wines made with non-glutinous rice, for official or administrative use, such as forJongmyo jerye (royal ancestral rite).[5] Later, it also referred to the rice wines made aroundBuddhist temples.[5]
Today, the variety calledGyodong-beopju, brewed with glutinous rice in the head-house ofGyerimChoeclan inGyo-dong, Gyeongju,North Gyeongsang Province, is renowned.[6] The variety was first made by Choe Gukjun, aJoseon official who worked atSaongwon [ko], the government office in charge of royal kitchen.[7] He waschambong, a hands-on manager in charge ofsurasang (royal table). After retirement, he returned to his home in Gyeongju and brewedbeopju. The recipe was handed down in the Gyerim Choe clan, currently to Bae Young-shin, a daughter-in-law married to the eighth generation grandson of Choe Gukjun, and her eldest son Choe Gyeong.[6]
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Gyodong-beopju is brewed from September to April. It is made only with glutinous rice,nuruk (dried fermentation starter) made of wheat, and water.[7] Traditionally, it is fermented for 100 days and has therefore also been called Baekilju ("hundred days liquor").[8]
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