Korean plum wine

Korean plum wine is a type of fermented soju made by infusing Korean plum, which is also called maesil, in alcohol such as distilled soju with a high alcohol content than general soju. At home, immersed soju or 30% diluted soju is mainly used. At companies, it is made by adding plum juice and water to alcohol and its alcohol content is about 13%. Either way, it is unusual that white wine is added instead of sugar which is usually added to sweeten it.

It is said that there were many households making Korean plum wine throughout the country until the 1960s, but as many Korean plum trees disappeared due to rapid development from the 1970s, in the 1990s, all of them except in the provinces diminished as home-brewed liquor.

Because of the digestive and detoxifying properties of Korean plum, it is said that drinking it with meals helps digestion. In particular, it is often eaten with sashimi, and people who do not enjoy soju because of its sweet and sour taste often find it as a good accompaniment. But be careful. Plum wine smells good and there are a lot of sweet things, so it's easy to overdrink😵.