Korean food, from kimchi to bibimbap, is well known around the United States. And while people are familiar with this country’s cuisine, Korean alcohol, including beer and wine, remains a mystery for many. But with so many alcoholic beverages to choose from, understanding the history behind them can help you make the right choice for your preferences. Here’s a look at the history of this country’s most famous alcoholic beverages.

Beer & Wine

In Korea, beer is referred to as maekju. This beverage was introduced early in the 1900s, as the first brewery opened in Seoul in 1908. Culturally, locals preferred the taste of lagers over ales and wheat beer. However, more recently, consumption of this beverage has become more widespread.

Wine, on the other hand, is known as makgeolli. Traditionally a light sparkling white wine made of rice, this beverage offers a sweet and tangy taste. As the oldest alcoholic beverage in Korea, this wine was brewed as early as the 1st century BCE. During the Goryeo Dynasty, which took place from 918 to 1392, many communities would drink makgeolli while dancing the night away for special ceremonies. It was commonly brewed at home, which led many people to view it as a working-class beverage for many centuries.

Soju

As one of the most consumed alcoholic beverages, soju is distilled from rice and wheat. This drink was introduced to the region in the 13th century by Mongol invaders. The drink remained popular for many centuries. However, in the Post-Liberation Period of 1965, the use of rice to brew alcohol was banned. Instead, South Koreans began to use sweet potatoes and tapioca. Today, many of the most popular brands still rely on this distillation process, though others rely on rice once again.