Alcohol Types of Joseon Dynasty

Takju
Ihwaju - very heavy rice nuruk that has to be eaten with a spoon, high alcohol percentage
Sajeolju - wheat nuruk with a similar taste to Ihwaju
Hondonju - the exact nature of this drink is not precisely known- it was either takju that finished fermenting in 4
days or that had soju added to it
Hapju - only takju is produced when making hapju, no yakju results from the fermentation
Moju - the fermentation mix sediment (suljigemi) left after the fermentation process is mixed with water to draw
out the remaining alcohol.
Hongju and Baekju
Cheondae Hongju - made with red nuruk and sticky rice
Baekju - a type of takju
Gamju
Gamju - a weak rice cider
Cheong -gamju- a very sweet, low alcohol drink
Iyangju/Cheongsoju - the vat is water cooled during the fermentation process, made in summer
Wasongju - fermented in a hollow cut into a rotten pine tree, sealed with clay
Juktongju - fermented inside bamboo
Gahyangju - a liquor with an especially pleasant aroma, a general category that includes many drinks
Gwasilju - a general category encompassing all herb wines except grape wine
Soju (distilled)
Gongdokji Soju - rice soju made in the Kongdokji region just outside Seoul
Andong Soju - rice soju made in the Andong region
Chabssal Soju - sticky rice soju
Samhae Soju - soju infused with herbs
HonYang-ju
Gwahaju - a general term for cooling summer time drinks
Songsunju - soju made with sticky rice and soft, immature pine cones
Samhaesoju - cold fermented
Yakyong soju
Gwanso - gamhongro- soju with herbs and honey
Iganggo - soju with herbs, cinnamon, pear, ginger, and water added
Jukryeokgo - soju with bamboo sap and water added
Yakyongyakju
Jaju - yakju heated by placing the bottle in boiling water
Gugiju - ruruk mixed with the fruit of the Chinese matrimony vine