Haenam Jinyangju is said to be an old royal liquor handed down to the Gwangsan Kim family in Deokjin-myeon, Yeongam-gun.

Pour 5 sacks of water into 1 saute of glutinous rice and cool it down.
Crush the yeast 2 finely and mix it with porridge, then keep the temperature above 20°C in a pot.
When the liquor is cooked three to four days later, steam 9 servings of sticky rice and cool it down, then mix it with the pot and put it in the kitchen.
After 7 to 8 days, boil 5 sacks of water, cool it down, and pour it into a pot.
After three to four days, the alcohol is fully cooked, and the clear rice wine is drained out and filtered out again. In addition to Deokjeong-ri, Jinyangju is also brewed in nearby Bukchang, Dunjupo, and Maengjin, but it is said to be delicious only when it is made from a well in Deokjeong-ri.

Haenam Jinyangju has a stronger scent than Gyeongju Beopju, and its alcohol concentration is around 13%. Currently, it is handed down by functional holder Choi Ok-rim. ☆

☆Gyemyeong-ju is the name of a liquor named after it, "If you make it in the evening, it will be cooked until the cockcrow the next morning." for "gyemyeong" means "cockcrow" in Korean.

It is believed that it has been made since the 1500s for records about the method of making 'Gyemyeongju' liquor.

It was made when it was urgently needed to make a drink.

Gyemyungju is basically based on the general yeast-making method, and there are two recipes; putting malt, syrup, and candy, or using a yeast-based formula. And it can be assumed to have been created by the addition of various medicinal ingredients for a special purpose of the liquor.

The existing Gyemyungju, in the form of Gayangju, has been handed down to the family of Gyeolseong Jang in Namyangju. Namyangju Gyemyeongju was originally a native liquor of Gangdong-gun, Pyeongannam-do Province, and after the mother of Jang Ki-hang, the 11th eldest son of the family of Gyeolseong Jang family, took refuge with only a flagpole during the war, and she passed on the law to Choi Ok-geun (57), his daughter-in law, who had kept for generations.

Since then, Mrs. Choi was designated as Gyeonggi-do Intangible Cultural Property No. 1 in 1987 and was designated as a master of the Ministry of Agriculture and Forestry in April 1996.

Gyemyeongju's unique production process is not to use glutinous rice or nonglutinous rice, but to use mixed grains such as corn and sorghum, which were the staple foods of the Old Goguryeo people, and to cook them secretly.

Unlike ordinary rice wine, which makes from steamed rice, Gyemyeongju uses grain syrup and malt to make porridge and soak yeast in grain syrup for six to seven days. In the meantime, mix corn and water properly and soak them for 10 to 12 hours and grind them in a millston, pour water three times, add malt, and then simmer it in a cauldron and filter it out.

After cooling down the raw materials of alcohol filtered out of sacks, mixing the grain syrup with yeast and pine needles, put them in a pot, ferment them in a room of 25 to 28 degrees Celsius for eight days, and then filter them out, producing a yellow and clear alcohol content of 11 percent.

[ How to Make Gyemyeongju]

1 Soak the yeast powder in the grain syrup.

2 Soak sorghum and corn in cold water.

3 Grind soaked sorghum and corn in millstone and put them in cauldron.
Pour malt and water and use the porridge over a low heat to make it sugar.

4 Put the cold porridge in a sack and squeeze it.

5 Mix cold porridge with yeast and pine needles soaked in grain syrup.

Mix it well, put it in a pot, seal it, ferment it at about 28 degrees, drain,

and Gyemyeongju of about 11 degrees is completed.

☆Gukhwa-ju(chrysanthemum wine) is a valuable intangible cultural asset that is also recorded in literature which was manufactured in succession at Dongchundang House of Eunjin Song Clan in Daejeon and used for guest reception.

Kim Jeong-soon was recognized as the holder of the function for the preservation and transmission of making gukhwa-hu related to the manufacture and training successors.

☆Samhaeju is a royal liquor handed down from the Goryeo Dynasty, and it is said that Princess Bogon, the daughter of King Sunjo (1800-1834), was married to Kim's family in Andong and was handed down from generation to generation.

Samhaeju is called Samilju(three days) because it is brewed for three times; Bagilju(100 days) because it takes about 100 days to make it; Yuseoju(willow tree) because it can be enjoyed when willow tree branches are blown.

Documents recorded the method of manufacturing, and it was widely produced during the Joseon Dynasty, with records of appeals asking for rice entering Seoul to be prevented from being concentrated in the making of Samhaeju, and the methods are very diverse.

Samhaeju is made of rice and yeast. First, on the first pig's day of the first lunar month, put two white rice rolls in powder, add boiling water, mix yeast powder and flour, and put them in a jar. On the second Pig's Day, mix cooked rice with boiling water, and then put it back in the jar that was put in before, and on the third Pig's Day, mix steamed sticky rice with boiled water and cool down, and it is used only when a willow comes out.

Samhaeju has a relatively long-lasting soft taste and is currently inherited by Kwon Hui-ja (Samhae Yakju) and Kim Taek-sang (Samhae Soju).

※For more information on the above cultural assets, please contact the Seoul Metropolitan Government Department of Historical and Cultural Heritage (☎02-2133-2616).

☆Hyangonju is a clear liquor made from rice and glutinous rice. It is a traditional royal liquor made by Yangonseo, a government office during the Joseon Dynasty, and was brought into the palace. It is said that the royal court doctors were always in charge of making incense drinks, and the king bestowed them on his servants.

The methods of making Hyangonju are recorded in the Joseon Dynasty literature, and method of making yeast is unique.
Mung beans, barley, and wheat were mixed to make yeast, and for a week the smell of yeast was removed by hitting the evening dew. After fermentation, cook it for about a month, then distill it into a soju-gori. Even after the distillation was over, they were stored in a jar of onggi and drank it for six months.

Park Hyun-sook has been recognized as the holder of the liquor and has been continuing the traditional way of drinking it.

bbb※※ For detailed information on the above cultural assets, please refer to the Seoul Metropolitan Government Department of Historical and Cultural Heritage (202-2133-2616). </bb

☆Yoon Ja-deok from Seocheon is a member of Papyeong Yun family. She has lived in Daejeon since she was married to Eunjin Song family' 12th eldest son of Song Byeong-ha (1642-1697), the second grandson of Song Jun-gil of Dongchundang at her age of 25.

As the eldest daughter-in-law, she received various food skills from her mother-in-law, including ancestral rites at her family. The cookbooks of the manuscripts handed down to the family include the recipes of various home-brewed liquors including Songsun-ju.

Songsunju uses 1 yeast and 3 sacks of rice for crude liquor; and 1 mal(Korean unit of measure) of glutinous rice and 500g of pine bud for finishing.

Process: Steam the white rice flour first. Add the yeast and water to the dough to be thickened in a pot. Age for 10 days in a room of 20 to 25°C to make an understatement. The main liquor is made of glutinous rice to cool it down, then mix the aged rice with water and knead it. Slightly blanch the pine buds in boiling water to drain the water, lay them under a jar, and put the liquor in a room of 20 to 25°C for 15 days to mature.

☆Geumsan Ginseng Baekju is a traditional liquor-making method handed down to the Kimnyeong Kim family in Geumsan, which is recorded in the "Japrok" of Kim's family. According to the report, whole wheat and ginseng are mixed to make yeast by fermenting them for three months. The rice and the prepared yeast and ginseng are mixed to make an pre-liquor. Add wormwood, pine needles, ginseng, and rice and ferment them for 40 to 60 days. When the alcohol is fully cooked, filter it out and use a ring to distill it. The alcohol level is about 43 percent, and it smells like ginseng and has a soft color. Kim Chang-soo, a functional holder, is Kim Mun-ki's 18th-generation descendant and has inherited the technique from his mother and grandfather.

☆Mado Galbanga sori is a labor song that is sung during the work of grilling gizzard nets, and is performed by combining the sounds of gizzard gulls. Not only is it valuable that fishing labor songs, which are difficult to be inherited, are fully inherited and have valuable cultural values, but it is also more valuable because it is a present transmission of traditional culture to represent cooperative harmony by reproducing the lifestyle of fishing villages.

The Mado Galbanga sori is a distinctive work sound that has long been passed down along with the gizzard, the main means of livelihood for the islanders. The date of occurrence is unknown, but the lyrics and rhythms of the sounds reveal the joys and sorrows of their lives, and the status of transmission is good, which is valuable to traditional culture.

Gizzard fishing itself remains unchanged as it used to be, but as the method of gizzard catching has modernized, the process of village collaboration has become unnecessary, the work will have to be eventually extinguished if it is not protected as a cultural heritage.

This is a famous liquor made by descendants of Hwang Jang-soo, who lived together in Sangdae-ri, Sanbuk-myeon, Mungyeong-si, and used it to serve guests.

About 200 years ago, Jangsu Hwangs all started making more fragrant and delicious liquor because of their ample family life and luxury.

Among them, Hwang Ui-min, a poet who enjoys poetry, named "Hosanchun" after his own poem, "Hosan," and "Chun," which symbolizes the spring color that makes people feel the smell when drunk.

Hosan Chun is soaked in rice, glutinous rice, grain, pine needles, and water, and it takes about 30 days for the liquor to be completed. This liquor is very fragrant and slightly salty, and the unique thing is that even if you make it in the same way as the same raw material, it doesn't taste good if you make it outside of Sangdae-ri, Sanbuk-myeon.

It is said that the water from Daeha Village in Sanbuk-myeon must be raised between 0:00 a.m. and 4:00 a.m. to boil and cool to make alcohol, which is a characteristic of Hosanchun along with its scent and taste.

"Traditional fishing is a traditional fishing culture in fishing villages, which refers to fishing gear or fishing methods that catch fish that flock to the coast during the ebb tide by hitting bamboo feet or stacking stones.

"Eo-sal" has a very long history, as it can be found in the records of the Goryeo period such as "The History of the Three Kingdoms" and "The History of Goryeo." After the 16th and 17th centuries, due to the natural conditions of coastal areas and the growing demand for seafood due to the development of commerce in the late Joseon Dynasty, the transformation of 'arrow fish' was made, resulting in the emergence of Jubuk on the west coast, Bangryum on the south coast, and Jangsal on the west coast. As such, 'arrow fish' has been an important part of the various traditional fishing methods that have been handed down in Korea.

As shown in the "fish fishing" in Kim Hong-do (Treasure No. 527) of Kim Hong-do (1745-1806 or later), "Eo Sal" represented coastal fishing until the Joseon Dynasty. However, with the development of fishing industry in the coastal waters after the 1970s, the traditional fishing methods, including 'arrow', began to decline relatively. One of the most common examples of Assal, which has been handed down so far, is anchovy fishing using bamboo sticks installed in the Jijok Strait in Namhae-gun and Mado and Jeodo Island in Sacheon-si.

"Traditional fishing methods - fish flesh" are designated as national cultural properties in various aspects, including an understanding of nature and ecological environment, a combination of fish habits, the experienced knowledge of fishermen catching fish by looking at season and water, an important role in studying fishing culture, fishermen's fishing history, people's life history, and the fact that "fish flesh" continues to evolve into various forms of "net flesh."

However, the 'traditional fishing method – fish slaughter' was designated as the Korean fishermen's empirical knowledge system and was a lifestyle and culture widely inherited in fishing villages rather than limited to certain areas.

Seo Yong-gi of Muan, a southwestern region of South Jeolla Province, has inherited ritual food and manners from generation to generation. Seo Yong-gi was born in Icheon and was the youngest of six sons and two daughters between Seo Yeon-seop (1878-1935) and Changnyeong Jo in Geumgye-ri, Hampyeong-gun. His grandfather was very fond of ceremonial rituals and ritual foods, including octopus ororim, and the manufacture of ritual foods from his grandfather's time became a part of the family and continued for three generations with the courage of his superior (grandfather) → Yeonsub (father) → Sunseop ( uncle) →

Unlike everyday foods, the food areas of men and women are divided into certain parts, so the table cannot be fully prepared without either side. In the case of Seo Yong-gi, he is a man and is especially well versed in ritual food. It has special features for table setting, such as ritual table setting, and ceremonial foods that require majesty, such as waste white chicken, octopus duckling, fruit goim, and making shoes.

Among Seo Yong-gi's ritual foods, making waste white chicken and octopus orim are so unique that it is hard to find the same techniques throughout the country. Although there are ways to make the abandoned white chicken after removing its fur and boiling it with hanji, Seo Yong-gi uses the technique of restoring the inside with boiled chicken and the outside with the original fur.

The octopus, which cuts out phoenixes, saunas, and Songhak with one octopus foot, serves as a symbol of majesty along with various ancient tombs. Unlike the usual form of expressing with a slight amount of embossing on the plane, he uses a group of cut flowers as a pedestal to make the main object straight into a three-dimensional work. The octopus, cut with delicate hand movements and artistic sense, has reached the status of the best "decorative food" in the country.

Seo Yong-ki did not live in a foreign country, and since he introduced his functions to the world after the age of 60, he retains intact tradition. Even if it is not learned or added to the transfer process, its function is reaching a high level. The ritual food and table setting in the southwestern region of South Jeolla Province are completely passed down.

Among the Korean foods, Korean traditional sweets are snacks for dessert and are essential foods used for ancestral rites, weddings, and feasts, which are used throughout wheat, refreshments, suites, and taffy.

Since ancient times, people in Gangneung have widely used fruit jul (sanja) or gangjeong for comas and rituals. The excellence of the craftsmanship is widely known, and the value of the ribs is great for the systematic preservation and transmission of traditional culture in that they were manufactured by traditional techniques more than a hundred years ago in Galgol Village in Nodong-ri, Sacheon-myeon, Gangneung.

Sacheon-myeon, Gangneung-si, the holder choebongseok golmaeul to go from living through the family, has been produced in the donghae using traditional, and various sand.Utensils made using the technique are many groundbreaking, not only intact, down from generation to generation among the gentle yet unique fermentation process using an overripe.The taste of tradition with fine features, manufacturing, and a candy prepared by frying sweetened dough.

There is a record of "Tamlaji" written by Lee Won-jin, which is about this high-sori technique. The liquor is distilled from Ome Technology, a fermented liquor, and is based on Jo and other miscellaneous grains.

It is called "drinking" and "sori-sul" in which the alcohol-poisoned base liquor is distilled into a cauldron into a high-sori-sul is used for the liquor.

There are two traditional utensils for making soju in Jeju Island: soju dol and gosori. The stone of soju is made of stone, like a pot lid, with a hole in the middle. Sosori is an outland bowl for the sake of soju.

When making high-sori wine, the yeast should not rot and be black, and the steamed rice cake should be cooled well before being kneaded into the yeast to prevent the alcohol from souring. In addition, the belt should be fastened well so that there will be no loose ends from the heights, and the fire should be set on a constant.

Kim Eul-jung is the master of Go Sori, and her daughter-in-law, Kim Hee-sook, continues to be an assistant teacher.

Among the Jeollanam-do ritual foods, the wedding food of Banda (Changnyeongjo) in the western part of Jeolla-do was passed down to Choi Yoon-ja, the father-in-law.

Wedding foods include Bongchi tteok, Dongnyeosang Food (Daerye-sang), Daesang Food, Lungbaek Food, and Ibaji Food. Among them, especially waste white food is highly decorative and artistic, with both the selection of materials and ingredients, tools and manufacturing techniques following tradition.

Based on the fact that the ondol culture of the Korean Peninsula originated from the primitive form of heating system, which was installed in the Wonsamuk Dynasty through the Bronze Age, and that the ondol culture of the Korean Peninsula was discovered throughout the Korean Peninsula from the 3rd to 1st centuries B.C., it is estimated that the ondol culture of the Korean Peninsula was inherited for more than 2,000 years.Unlike a Western fireplace, our ondol has the advantage of being able to heat the room for a long time without generating smoke, as it is characterized by a fire-retardant floor heating that sits on top of the fire, rather than sending smoke directly to a high chimney.

Ondol culture is Korea's overall residential culture, which includes not only floor heating and eco-environment utilization technologies, but also Korean living customs and norms. This lifestyle was popularized as an "ondol room" culture representing Korea, affecting not only housing, interior architecture, and furniture, but also popular culture.

Marubang in response to the climate environment in summer and Ondolbang in winter are representative residential elements of Korea. Currently, Ondolbang is a unique residential technology and cultural heritage of the Korean people, which are distinct from the floor heating methods in China and Manchuria. And while the Ondol culture undergoes technological development, changes in the formality of major residential spaces, and changes in lifestyle, the original floor heating method continues.

As such, ondol culture has been inherited and continuously recreated for a long time and has a socio-cultural value that has influenced Korean society's main life and popular culture, and it is worth being a national intangible cultural asset in that it is a culture that has wisely adapted to and dealt with the harsh climate conditions facing the Korean Peninsula.

※ ※ Ondol culture has long been shared and customary among Koreans throughout the Korean Peninsula, so it does not recognize the holder or the group it owns and only designates it as an event.