http://dh.aks.ac.kr/~khw/wiki/index.php?action=history&feed=atom&title=%EC%A0%84%ED%86%B5%EC%A3%BC%EC%9D%98_%EC%A2%85%EB%A5%98%EC%99%80_%EC%A0%9C%EC%A1%B0_%EB%B0%A9%EB%B2%95
전통주의 종류와 제조 방법 - 편집 역사
2026-05-21T22:47:21Z
이 문서의 편집 역사
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2025년 11월 8일 (토) 04:53에 Haewonk님의 편집
2025-11-08T04:53:48Z
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<td colspan='2' style="background-color: white; color:black; text-align: center;">2025년 11월 8일 (토) 04:53 판</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l6" >6번째 줄:</td>
<td colspan="2" class="diff-lineno">6번째 줄:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>소주는 발효주를 증류하여 만든 증류주로, 전통 소주는 쌀이나 곡물을 발효시킨 후 증류 과정을 거쳐 높은 알코올 도수를 지니게 된다. 안동소주, 문배주 등이 대표적인 전통 증류주다. 이강주는 배를 주재료로 한 증류주에 생강, 계피 등의 약재를 넣어 만든 혼양주로, 독특한 향과 약효가 있다고 알려져 있다. 전통주의 제조 과정은 쌀 씻기, 고두밥 짓기, 누룩과 물 배합하기, 발효 및 숙성, 그리고 필요에 따라 증류하기 등 여러 단계를 거치며, 각 단계에서 온도와 시간 관리가 중요하다.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>소주는 발효주를 증류하여 만든 증류주로, 전통 소주는 쌀이나 곡물을 발효시킨 후 증류 과정을 거쳐 높은 알코올 도수를 지니게 된다. 안동소주, 문배주 등이 대표적인 전통 증류주다. 이강주는 배를 주재료로 한 증류주에 생강, 계피 등의 약재를 넣어 만든 혼양주로, 독특한 향과 약효가 있다고 알려져 있다. 전통주의 제조 과정은 쌀 씻기, 고두밥 짓기, 누룩과 물 배합하기, 발효 및 숙성, 그리고 필요에 따라 증류하기 등 여러 단계를 거치며, 각 단계에서 온도와 시간 관리가 중요하다.</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>===Eng===</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>===Eng===</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Traditional Korean alcoholic beverages encompass liquors historically brewed in Korea, primarily made from grains such as rice through fermentation processes using a traditional fermentation starter (<i>nuruk</i>). Korean traditional liquors are broadly categorized by production method into fermented liquors, distilled liquors, and blended liquors combining both types. <i>Nuruk</i> serves as the essential element in traditional liquor production, functioning as a fermentation agent cultivated from microorganisms naturally present on grains; the type and application of <i>nuruk</i> significantly influence the taste and aroma of the resulting beverage.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Traditional Korean alcoholic beverages encompass liquors historically brewed in Korea, primarily made from grains such as rice through fermentation processes using a traditional fermentation starter (<i>nuruk</i>). Korean traditional liquors are broadly categorized by production method into fermented liquors, distilled liquors, and blended liquors combining both types. <i>Nuruk</i> serves as the essential element in traditional liquor production, functioning as a fermentation agent cultivated from microorganisms naturally present on grains; the type and application of <i>nuruk</i> significantly influence the taste and aroma of the resulting beverage.</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l12" >12번째 줄:</td>
<td colspan="2" class="diff-lineno">13번째 줄:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Soju is distilled liquor produced by distilling fermented beverages, with traditional <i>soju</i> made by fermenting rice or grains followed by distillation to achieve higher alcohol content. Andong soju and <i>Munbaeju</i> represent notable traditional distilled spirits. <i>Igangju</i> is a blended liquor made by adding medicinal herbs such as ginger and cinnamon to pear-based distilled spirits, believed to possess distinctive aromas and therapeutic properties. The traditional liquor-making process involves multiple stages including washing rice, cooking steamed rice, mixing <i>nuruk</i> and water, fermentation and aging, and distillation when necessary, with careful temperature and time management crucial at each stage.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Soju is distilled liquor produced by distilling fermented beverages, with traditional <i>soju</i> made by fermenting rice or grains followed by distillation to achieve higher alcohol content. Andong soju and <i>Munbaeju</i> represent notable traditional distilled spirits. <i>Igangju</i> is a blended liquor made by adding medicinal herbs such as ginger and cinnamon to pear-based distilled spirits, believed to possess distinctive aromas and therapeutic properties. The traditional liquor-making process involves multiple stages including washing rice, cooking steamed rice, mixing <i>nuruk</i> and water, fermentation and aging, and distillation when necessary, with careful temperature and time management crucial at each stage.</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">=='''시맨틱 네트워크'''==</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* https://app.vaquitalab.com/aistory/story03?server=tcp:data.kinfohub.com&db=kinfo2025&project=kinfo&key=KE2025-117</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=='''관련정보'''==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=='''관련정보'''==</div></td></tr>
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Haewonk
http://dh.aks.ac.kr/~khw/wiki/index.php?title=%EC%A0%84%ED%86%B5%EC%A3%BC%EC%9D%98_%EC%A2%85%EB%A5%98%EC%99%80_%EC%A0%9C%EC%A1%B0_%EB%B0%A9%EB%B2%95&diff=2370&oldid=prev
Lyndsey: /* 관련정보 */
2025-10-20T09:11:58Z
<p><span dir="auto"><span class="autocomment">관련정보</span></span></p>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">2025년 10월 20일 (월) 09:11 판</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l14" >14번째 줄:</td>
<td colspan="2" class="diff-lineno">14번째 줄:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=='''관련정보'''==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=='''관련정보'''==</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">* Visit Korea > Traditional Liquors & Wines. https://english.visitkorea.or.kr/enu/FOD/FO_ENG_2_4.jsp (출처: 한국관광공사)</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">* Visit Korea > Liquor. https://english.visitkorea.or.kr/enu/SH/whatToBuy/whatToBuy.jsp?action=item&cid=995804 (출처: 한국관광공사)</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* Korea.net > News Focus > FoodTravel > Exhaustive guide for those curious about Korean alcoholic beverages. https://www.korea.net/NewsFocus/FoodTravel/view?articleId=225186 (출처: 문화체육관광부)</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* Korea.net > News Focus > FoodTravel > Exhaustive guide for those curious about Korean alcoholic beverages. https://www.korea.net/NewsFocus/FoodTravel/view?articleId=225186 (출처: 문화체육관광부)</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* Korea.net > News Focus > Opinion > A warm and familiar feeling: drinking makgeolli in Korea. https://www.korea.net/NewsFocus/Opinion/view?articleId=222226 (출처: 문화체육관광부)</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* Korea.net > News Focus > Opinion > A warm and familiar feeling: drinking makgeolli in Korea. https://www.korea.net/NewsFocus/Opinion/view?articleId=222226 (출처: 문화체육관광부)</div></td></tr>
</table>
Lyndsey
http://dh.aks.ac.kr/~khw/wiki/index.php?title=%EC%A0%84%ED%86%B5%EC%A3%BC%EC%9D%98_%EC%A2%85%EB%A5%98%EC%99%80_%EC%A0%9C%EC%A1%B0_%EB%B0%A9%EB%B2%95&diff=2361&oldid=prev
Lyndsey: /* 관련정보 */
2025-10-20T08:54:55Z
<p><span dir="auto"><span class="autocomment">관련정보</span></span></p>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">← 이전 판</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">2025년 10월 20일 (월) 08:54 판</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l14" >14번째 줄:</td>
<td colspan="2" class="diff-lineno">14번째 줄:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=='''관련정보'''==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=='''관련정보'''==</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* Visit Korea > Traditional Liquors & Wines. https://english.visitkorea.or.kr/enu/FOD/FO_ENG_2_4.jsp (출처: 한국관광공사)</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* Visit Korea > Liquor. https://english.visitkorea.or.kr/enu/SH/whatToBuy/whatToBuy.jsp?action=item&cid=995804 (출처: 한국관광공사)</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* Korea.net > News Focus > FoodTravel > Exhaustive guide for those curious about Korean alcoholic beverages. https://www.korea.net/NewsFocus/FoodTravel/view?articleId=225186 (출처: 문화체육관광부)</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* Korea.net > News Focus > Opinion > A warm and familiar feeling: drinking makgeolli in Korea. https://www.korea.net/NewsFocus/Opinion/view?articleId=222226 (출처: 문화체육관광부)</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* Korea.net > News Focus > FoodTravel > Makgeolli: milky rice wine flowing with Korean sentiment. https://www.korea.net/NewsFocus/FoodTravel/view?articleId=220057 (출처: 문화체육관광부)</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* Korea.net > News Focus > FoodTravel > Premium traditional liquor uses new methods, regional ingredients. https://www.korea.net/NewsFocus/FoodTravel/view?articleId=221929 (출처: 문화체육관광부)</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* Korea.net > News Focus > Honorary Reporters > Korean drinking through traditional liquors. https://www.korea.net/NewsFocus/HonoraryReporters/view?articleId=160992 (출처: 문화체육관광부)</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* Korea.net > News Focus > Honorary Reporters > Cultural Significance of Korea's Traditional Liquor Makgeolli. https://honoraryreporters.korea.net/board/detail.do?articlecate=1&board_no=20294&tpln=1 (출처: 문화체육관광부)</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* Korea.net > News Focus > Culture > KOCIS releases English-language guide on Korean alcoholic drinks. https://www.korea.net/NewsFocus/Culture/view?articleId=228730 (출처: 문화체육관광부)</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* Korea.net > News Focus > Honorary Reporters > Visit a makgeolli brewery to see Korean traditions. https://www.korea.net/NewsFocus/HonoraryReporters/view?articleId=158869 (출처: 문화체육관광부)</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[분류: K-info Hub]]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[분류: K-info Hub]]</div></td></tr>
</table>
Lyndsey
http://dh.aks.ac.kr/~khw/wiki/index.php?title=%EC%A0%84%ED%86%B5%EC%A3%BC%EC%9D%98_%EC%A2%85%EB%A5%98%EC%99%80_%EC%A0%9C%EC%A1%B0_%EB%B0%A9%EB%B2%95&diff=2253&oldid=prev
Lyndsey: /* 해설 */
2025-10-18T07:07:16Z
<p><span dir="auto"><span class="autocomment">해설</span></span></p>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">← 이전 판</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">2025년 10월 18일 (토) 07:07 판</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1" >1번째 줄:</td>
<td colspan="2" class="diff-lineno">1번째 줄:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=='''해설'''==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=='''해설'''==</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>===Kor===</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>===Kor===</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">전통주(傳統酒)는 한국에서 전통적으로 빚어온 술을 총칭하는 말로, 쌀을 비롯한 곡물을 주재료로 하여 누룩을 이용한 발효 과정을 거쳐 만들어진다. 한국의 전통주는 제조 방법에 따라 크게 발효주, 증류주, 그리고 두 가지를 혼합한 혼양주로 나뉜다. 누룩은 전통주 제조의 핵심 요소로, 곡물에 자연적으로 서식하는 미생물을 배양한 발효제이며, 누룩의 종류와 사용 방법에 따라 술의 맛과 향이 크게 달라진다.</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">막걸리(탁주)는 한국에서 가장 대중적인 전통 발효주로, 쌀이나 밀을 주재료로 하여 누룩과 물을 넣고 발효시킨 후 걸러내지 않거나 거칠게 걸러낸 술이다. 탁한 흰색을 띠며 약간의 단맛과 신맛, 탄산감이 있어 부드럽고 청량한 맛이 특징이다. 알코올 도수는 보통 6~13도로 낮은 편이다. 동동주는 막걸리와 유사하지만 쌀알이 동동 떠 있는 것이 특징이며, 약주(청주)는 발효된 술을 깨끗하게 걸러낸 맑은 술로, 부드럽고 은은한 맛과 향을 지닌다.</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">소주는 발효주를 증류하여 만든 증류주로, 전통 소주는 쌀이나 곡물을 발효시킨 후 증류 과정을 거쳐 높은 알코올 도수를 지니게 된다. 안동소주, 문배주 등이 대표적인 전통 증류주다. 이강주는 배를 주재료로 한 증류주에 생강, 계피 등의 약재를 넣어 만든 혼양주로, 독특한 향과 약효가 있다고 알려져 있다. 전통주의 제조 과정은 쌀 씻기, 고두밥 짓기, 누룩과 물 배합하기, 발효 및 숙성, 그리고 필요에 따라 증류하기 등 여러 단계를 거치며, 각 단계에서 온도와 시간 관리가 중요하다.</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>===Eng===</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>===Eng===</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Traditional Korean alcoholic beverages encompass liquors historically brewed in Korea, primarily made from grains such as rice through fermentation processes using a traditional fermentation starter (<i>nuruk</i>). Korean traditional liquors are broadly categorized by production method into fermented liquors, distilled liquors, and blended liquors combining both types. <i>Nuruk</i> serves as the essential element in traditional liquor production, functioning as a fermentation agent cultivated from microorganisms naturally present on grains; the type and application of <i>nuruk</i> significantly influence the taste and aroma of the resulting beverage.</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Makgeolli (also called <i>takju</i>, meaning “cloudy liquor”) is Korea’s most popular traditional fermented beverage, made by fermenting rice or wheat with <i>nuruk</i> and water, then straining minimally or not at all. It displays a cloudy white appearance and features gentle sweetness, slight acidity, and natural carbonation, creating a smooth and refreshing taste. Alcohol content typically ranges from 6 to13 percent. <i>Dongdongju</i> resembles <i>makgeolli</i> but is distinguished by rice grains floating in the liquid, while refined rice wine (<i>yakju</i> or <i>cheongju</i>) is fermented liquor strained clear, possessing smooth and subtle flavors and aromas.</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Soju is distilled liquor produced by distilling fermented beverages, with traditional <i>soju</i> made by fermenting rice or grains followed by distillation to achieve higher alcohol content. Andong soju and <i>Munbaeju</i> represent notable traditional distilled spirits. <i>Igangju</i> is a blended liquor made by adding medicinal herbs such as ginger and cinnamon to pear-based distilled spirits, believed to possess distinctive aromas and therapeutic properties. The traditional liquor-making process involves multiple stages including washing rice, cooking steamed rice, mixing <i>nuruk</i> and water, fermentation and aging, and distillation when necessary, with careful temperature and time management crucial at each stage.</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=='''관련정보'''==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=='''관련정보'''==</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
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</table>
Lyndsey
http://dh.aks.ac.kr/~khw/wiki/index.php?title=%EC%A0%84%ED%86%B5%EC%A3%BC%EC%9D%98_%EC%A2%85%EB%A5%98%EC%99%80_%EC%A0%9C%EC%A1%B0_%EB%B0%A9%EB%B2%95&diff=1999&oldid=prev
Lyndsey: 새 문서: =='''해설'''== ===Kor=== ===Eng=== =='''관련정보'''== 분류: K-info Hub
2025-10-14T09:31:45Z
<p>새 문서: =='''해설'''== ===Kor=== ===Eng=== =='''관련정보'''== <a href="/~khw/wiki/index.php?title=%EB%B6%84%EB%A5%98:K-info_Hub&action=edit&redlink=1" class="new" title="분류:K-info Hub (없는 문서)">분류: K-info Hub</a></p>
<p><b>새 문서</b></p><div>=='''해설'''==<br />
===Kor===<br />
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===Eng===<br />
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=='''관련정보'''==<br />
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[[분류: K-info Hub]]</div>
Lyndsey