It is a folk liquor made for use on Cheongmyeongil (around April 5 and 6 in the Gregorian calendar), one of the 24 solar terms of the year. During the Joseon Dynasty, visitors to and from Chungju, a port for sailing boats in the upper reaches of the Han River, began to enjoy drinking and served as guests for the old aristocrats as well as as as a favorite drink for holidays and ancestral rites.

It is produced by fermenting at low temperatures for about 100 days using only yeast made from pure glutinous rice and whole wheat of traditional species.

Chungju Cheongmyeongju has a high alcohol concentration and excellent color, aroma and taste. It is currently being handed down by functional holder Kim Young-ki.