Unlike other ordinary traditional liquors such as Takju, Dongdongju, Yakju, which requires more than a week for ripening and fermentation before they can be consumed, Gyemyeongju can be drunk after only half a day.

The name itself means, "Brewing it at night to drink when the rooster crows early in the morning." Gyemyeongju was a fast ripening brew that was made when the need for liquor was pressing.

Gyemyeongju also goes by the name of "Yeotakju." Takju is a thick, opaque liquor made by filtering a mixture of press-steamed salty rice and yeast through a sieve using a square wooden strainer.

Yeotakju, however, does not use steamed rice but rather the gruel of corn, sorghum, and malt with added yeast and pine needles.

Gyemyeongju is brewed primarily using hulled glutinous millet, and this ingredient causes quick and clear fermentation. Hulled millet was cultivated predominantly in the northern provinces of Korea and, as a result, most of the liquor was produced there. Ms. Ok-Geun CHOI, who resides in Jidun-ri, Sudong-myeon, Namyangju-City has been designated Intangible Cultural Asset #1 of Gyeonggi-do.

She is carrying on the family practice of producing high-quality traditional Korean liquor after having been initiated inthe mysteries of the art by her mother-in-law.

Gyemyeongju is the 16%-alcohol, concentrated liquor made from 11% alcohol yeotakju containing eight kinds of medicinal herbs.It has been designated by the Ministry of Agriculture and Forestry as Traditional Food #12 and is widely enjoyed by many people because of its unique taste and sweet smelling.

For information about Gemyeongju, call : 031-592-0460