Ready to Get Drunker Story author: Junha Park, Publishing: Wisdom House, Publishing: 2024.03.13.Everything about traditionalism that this generation is enthusiastic about now, from mountain valleys where Noel masters are reclusive to hot places in big cities where hipsters are open!Are you ready to drink? Step 1. Traditional liquor? Korean liquor? Anyway, it’s nice to meet you! 1. The alcohol consumption is a big deal 2. What is Korean liquor? 3. Plans to change ‘J’ and traditional liquor price 4. Traditional liquor has a sommelier* Common liquor 2. Enjoys Korean liquor more deliciously 5. One deep drink disappears today* Common liquor time 6. “Where can I buy Jindo red wine?” * Common liquor becomes milder* Common liquor 5. Clear soju becomes stronger* Common liquor 5. Common liquor seeking “new but proven” 6. Contradiction* Common liquor travel destination 12 steps 2. People who drink old alcohol these days 1. Seongsu-dong* Common liquor 7. How will a glass of Korean liquor be made? 2. Highball heyday * Common liquor 8. The law of alcohol to which generation 4 of alcohol-free or MZ is hooked. 5. Drinkers City Women 6. Baseball and Intuitive Taste 7. Please sell it as a trickery*Common sense 9. Wine was also our liquor! 8. The trend of Korean liquor found in a recycling bin*Common sense 10. Perfect match for Korean liquor, pairing formula step 3. This one drink placed between me and the world* The weight of hangover*Common sense 11. Three senses of enjoying alcohol3. On-board fishing4. So that 卒 does not remain as 拙*Common sense 12. One tip of the added taste 5. Small but deep lingering effects, miniatures*Common sense 13. Journey of Alcohol/2717. Sake and Misunderstanding 8. Mother and Common Sense 14. Common Sense 15. Let’s write our own tasting notes that everyone will likeThe era of traditionalism has arrived, where everyone from the als to the drinkers is concerned! The era of K-drinking, where people cannot sell because they do not have it and the whole world is going crazy이전 이미지다음 이미지Ready to Take Off Author Park Jun-ha Publishing Wizdom House Release 2024.03.13.The era of ‘K-drinking’ that the whole world is paying attention to, and now, everything about traditionalism that this generation is enthusiastic about!P. 9 Liquor was the ‘worst enemy’. To be honest, I hated alcohol. In the ‘society where alcohol was recommended’, alcohol was something that had to be overcome somehow. Of course, I was always the one who lost the fight. Even if I drank a glass of soju, my face would turn red, and if I drank more than the alcohol I could drink, I had red hives on my body. Still, I could not avoid drinking in Korea. It was in 2021 when the then-chief executive entrusted me with a series of planning articles, The Exploration of Our Liquor. This was because he jokingly said, “I thought I would only work without getting drunk because I couldn’t drink alcohol at my company.” However, there was a big difference in body weight when it came to alcohol (alcohol trash, slang for people who can’t drink) that could not even a single sip of alcohol. _ “Listen. Are you ready to get drunk?” P. 44 Premium makgeolli has become popular these days thanks to the massive consumption of the MZ generation, but many people still think that makgeolli is a 1,000-won alcohol. Because of its image as ‘makgeolli is the alcohol of the common people’, the price resistance is higher than that of other liquor types. According to the “2020 Survey on Liquor Industry Information” by the Korea Agro-Fisheries & Food Trade Corporation (aT), raw material purchase cost (47.1 percent) accounted for the largest portion of operating cost of traditional liquor companies. The price of raw materials accounts for that much of the price of makgeolli. In the past, when makgeolli worth 1,000 won was the trend, all of them used foreign rice or made makgeolli with inexpensive ingredients such as puffed rice or flour. During the industrial era, rice was not enough to make alcohol. Recently, the perception that makgeolli should be made with good rice has grown, and the price of makgeolli has also increased. _ Among the “Plan-Changed J” and “Prices of Traditional Liquor”, there are people who miss the old makgeolli, which used to fall into the water due to the ever-increasing frequency of makgeolli. It is better to swallow these makgeolli so that you can see that it is filled with a large glass rather than a small one. Light throat swells alcohol. It is good to have sweet or weak carbonation. Such makgeolli is called “labor wine” in other words. It is not difficult to drink when you go to the rural area during the summer farming season. A light cup of makgeolli with sesame seeds. It’s not easy to get drunk because the alcohol consumption is low, and you get drunk enough to lightly warm up your body from work. How amazing is this makgeolli and green onion pancake snacks? It goes well with sour kimchi and the acidity. The makgeolli you drink at this time is a barometer of your workload. The sweeter and tastier the alcohol is, the harder you worked. _ P. 208 In “Soju becomes milder and makgeolli becomes stronger”, as an insider of the liquor industry said, “The liquor trend can be known on the day when recycling waste is thrown away.” There’s no joke that there are many discarded luxury goods in clothing collection boxes in affluent Gangnam. Of course, an officetel can’t speak for everyone, but it’s interesting that the trend is quite plausible. I want our liquor to be scattered in the recycling bin like wine bottles or beer bottles. Like “Naru Saint Makgeoli,” “Dancingpa,” “Jinmaekju,” “Bok Pure Hand Makgeoli” and “Gamuchi.” Like makgeolli “Old Song” from a crane farm in Cheorwon, Gangwon Province, bottles with standing egg song lyrics on the label instead of alcohol information are like “This liquor is unique. What is it?” and then I buy and drink it. _ Among the trends in Korean liquor found in segregated containers, is the liquor aged in oak barrels P. 269 also a traditional liquor? The answer is ‘Different depending on the raw materials and the period’. Under the current liquor tax law, if fruit wine is aged in oak barrels for more than a year, it will not be recognized as a traditional liquor. On the contrary, if the ageing period of oak barrels is less than one year, it is considered a traditional liquor. For example, if a liquor distilled from a local specialty liquor is aged in an oak barrel for less than a year, it becomes a traditional liquor, but if it is aged for more than a year, it becomes a brandy rather than a traditional liquor. However, it is recognized as a traditional liquor to age soju in oak barrels for more than a year. While brandy is a foreign liquor, the government explains that soju is unique Korean liquor. Opinions are also divided on this. Fruit wine is also made from Korean agricultural products. If regulations are eased, more interesting oak barrel aging wine will come out in Korea. _ Among the popularity of alcohol consumption 13: Korean liquor extracted from oak barrels, P. 276-277-free liquor becomes popular every year, Korean farmers who are struggling with rice overproduction problems can also consider cultivation of various crops. It is also beneficial for breweries to grow if more farmers produce unusual agricultural products. It could be a “win-win” strategy. On the contrary, the limitations of local specialty stocks, which are traditional liquor, are also felt. Currently, local specialty stocks are only allowed to use agricultural products produced in the area adjacent to the area where the brewery is located. If I want to use the ingredients I want, I have no choice but to show the “trick” of producing alcohol in the area where the ingredients are produced, or adding various ingredients until the end. This is due to the liquor tax law that there is no special restriction on the third-largest ingredient among raw materials for local specialty stocks. However, there is concern that if we allow absence of ingredients without intention, it could cause another damage to our agricultural products and obscure the identity of traditionalism. It is ambiguous in many ways. For this reason, some experts do not define local specialty stocks as adjacent to the region, but they are also arguing that we allow all Korean agricultural products. It is not possible to give a clear answer to which one is the correct one, but it seems necessary to follow the existing laws as makgeolli and alcohol that did not exist before come out. _ Among the “Korean liquor with its unique number of infinity cases and absence of ingredients”, there is a need to follow suit. __
