The Democratic People's Republic of Korea (Koranic Chosŏn Minjujuŭi Inmin Konghwaguk), colloquially known as North Korea, with its capital Pyongyang, is located in East Asia and occupies the northern part of the Korean Peninsula. The southern half is South Korea. Viticulture is not important in North Korea. However, there are numerous alcoholic drinks made from medicinal herbs (for example ginseng), berries, sea cucumbers, wild grapes and mushrooms. The traditional Korean liquor soju (literally brandy) has been distilled since at least the 14th century. The main raw ingredient is rice combined with potatoes, wheat, or barley. This clear liquor typically has an alcohol content of 20% vol. Other alcoholic beverages include deuljjuk, or bog berry liqueur, made with berries from Paektu Mountain, as well as moru, or wild grape liqueur, from Kanggye Mountain and wild ginseng liqueur from Jagang Province. A speciality is snake wine at 40% vol., where a whole snake is dipped in alcohol. Other ingredients include tiger bones, which are said to help with arthritis, fire ants and black sticky rice. Taedonggang beer, also known outside North Korea, is named after the river that flows through the capital.
Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi