Drinking culture of Korea
South Korea's drinking culture reveals much about its social structure, lifestyle, and traditions. The beverages themselves are also reflective of the country's geography, climate, and culture.
South Korea's interest in creating its own alcohol came about during the Koryo Dynasty (936–943), when exposure to foreign cultures and the introduction of distilled water created the basis and technique for distilling a unique alcohol.
South Korea has a long tradition of consuming alcohol to celebrate holidays and seasonal events, in which they honor ancestors and exchange goodwill with neighbors and friends. Some of the holidays included New Year, Rice planting and South Korea's Day of Thanks.
Drinking alcohol is often correlated with a season's passing and its related farming activities. Once the harvest has ended farmers would spend their downtime brewing and fermenting alcohol as they looked forward to the spring.
South Korean ancestors often drank a glass of rice-wine (Takju) accompanied by a light breakfast snack (Saecham) before they left for the fields in the morning. Traditional South Korean music (Nongak) would play while they worked.
Upon the new year Korean ancestors consumed Soju to drive out disease and bad spirits, the word 'Soju' meaning a welcoming spring. One type of Soju is called Dosoju, made with medicinal herbs and refined rice wine.
Alcohol consumption was also used to medicate both adults and children during illnesses. Because alcohol was held in such high regard, Korean ancestors took great pains to pass down drinking customs from generation to generation.
The 15th day of the New Year according to the lunar calendar is a traditional South Korean holiday. Many attend moon-viewing events all over the country for the new year's first full moon. On that night, Koreans drink Daeboreium or "ear-quickening wine" in hopes of hearing good news quickly for the next year. While children do not drink the alcohol they are encouraged to place their lips to the glass, then pour the wine in a chimney to deter sickness and vaporization. Each region gave their own name to the beverage.
The fifth day of the fifth month of the lunar calendar is called ‘Dano’. This is an important holiday and celebrates the transplanting of rice seedlings and the time of year when yin energy is weakest and yang energy is strongest.
...
Wikipedia