Korean liquorKorean liquor Takju (濁酒) is a general term for alcohol that is cloudy and cloudy in color, brewed by fermenting starchy materials such as rice with yeast. The opposite main species is Cheongju, and it is traditionally enjoyed by the public rather than the upper class because it is more expensive than Cheongju. In "Samguk Yusa," written by Il-yeon during the Goryeo Dynasty, the word ..