Soju
Soju is the Korean answer to Sake. But, like many things that Japan and Korea share culturally and culinarily Korean shit is almost always much better. Soju is brewed from number of different starch sources including sweet potato and barley and in some cases rice. However unlike Sake it is very clear and has a clean crispy taste half way between vodka and spring water that was touched by the worlds best granny smith apple. Alcohol percentage is about 20% (40 proof) and it's slight acidity makes it go well with anything that not too heavy and greasy (fish for example). But mostly I just like to drink it straight without any sort of food based self deception.
Bokbunja
Bokbunja (pronounced Book-Boon-Jah) is a wine made from Korean wild mountain raspberries or at least that's what I read. Frankly I don't care if they make it from the distilled carcasses of sewer rats. This shit is delicious. It tastes like a grapey and sweet red dessert wine and also contains all of that antioxidant crappy that grape wine does but is higher in alcohol and is reputed to give males of the species a long and strong bedside manner
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