Gwaha-ju
The refined rice wine cheongju (also called yakju) is fortified by adding the distilled spirit soju to produce gwaha-ju.The name suggests that the rice wine retains its flavor after the hot and humid summer, due to the fortification (addition of soju).The fortified rice wine was a luxurious prestige drink made in the wealthy households of yangban gentries in the early 15th century, but gradually spread and became popular among commonality.[2] Many legacy gwaha-ju recipes disappeared due to the harsh periods of Japanese forced occupation (1910–1945) and the Korean War (1950–1953).The family recipe uses pine needles, mung beans, chestnuts, ginseng, dried poria, and bamboo leaves.