How many Korean wines do you recommend?

Korean shochu is the most famous real wine, such as Xiwan (like news) and Qinghe. South Korea's sake is led by two brands: Phellinus igniarius fermented wine and centennial wine.

Soju is an alcoholic beverage that originated in Korea. The main raw material is rice, usually with wheat, barley or sweet potato. The raw material of Phellinus igniarius fermented wine is Phellinus igniarius. The color of Korean shochu is transparent, and the alcohol content is generally between 40-90. The earliest known brewing is around 1300. 1965, in order to alleviate the food shortage, the Korean government banned the brewing of shochu. Since then, the main production method of shochu has become to dilute alcohol with water and add spices. Today, there are still a lot of cheap shochu brewed in this way. The government stipulates that the dilution of shochu should not exceed 35 degrees. Because of its lower price compared with other alcoholic beverages, shochu has become the most common alcoholic beverage in Korea. In 2004, Koreans consumed more than 3 million bottles of shochu. In recent years, the consumption proportion of beer, whisky and wine has gradually increased. In addition to the brands produced by large industries, there are still several areas that still produce shochu by traditional methods, the most famous of which is Andong City. Real liquor is the most influential shochu in Korea, with a history of 80 years. The status of Korean shochu industry is comparable to that of Moutai in China. This kind of shochu with an alcohol content of 22 degrees occupies 54% of the market of Korean shochu, with an average annual operating profit of 654.38+000 billion won.

Other famous wines in Korea are:

Doosan series of Korea, Centennial Wine Series of Nianchuntang, First Drink and First Happiness, Centennial Wine, Xuemei, Baihua, Shoufuqing Wine, etc.