A traditional liquor handed down in the area of Naebyeonsan, Buan-gun, Jeollabuk-do
Summary
Buan Palseonju is a traditional liquor brewed using eight different medicinal ingredients such as magamok (mountain ash), eumjeongmok, gaeodong (Catalpa ovata G.Don), ogalpi (Acanthopanacis cortex), seokchangpo (sweet flag), wiryeongseon (Clematidis radix et Rhizoma), changchul (twotooth-achyranthes), and soemureup (Japanese achyranthis) mixing them with non-glutinous rice and yeast.
Origins and Development
Buan Palseonju is said to have been enjoyed by deities. It is made using four locally available tree roots [ogalpi (Acanthopanacis cortex), magamok (mountain ash), eumjeongmok, and gaeodong (Catalpa ovata G.Don)] and four locally available plants [changchul (twotooth-achyranthes), wiryeongseon (Clematidis radix et Rhizoma), seokchangpo (sweet flag), and soemureup (Japanese achyranthis)]. However, during the Japanese colonial era, the brewing of liquor at home was prohibited and the liquor types were standardized into soju (Korean distilled spirits), takju (unrefined rice wine), and yakju (medicinal wine). Consequently, only few breweries could manufacture liquors, leading to the disappearance of many types of traditional liquor. In addition, the Grain Management Act, which was enacted to contribute to securing the foodstuff (rice) necessary for the nation in 1965, endangered the existence of traditional liquor. At present, the Buan-Gun Office in Jeollabuk-do strives to preserve the traditional liquor by forming a complex for growing the trees/plants used to make it in the area of Cheongnim-ri, Sangseo-myeon, Buan-gun, Jeollabuk-do, which is the ideal place for cultivating medicinal plants.
Production Method and Characteristics
First of all, four locally available tree roots [ogalpi (Acanthopanacis cortex), magamok (mountain ash), eumjeongmok, and gaeodong (Catalpa ovata G.Don)] and four locally available plants [changchul (twotooth-achyranthes), wiryeongseon (Clematidis radix et Rhizoma), soemureup (Japanese achyranthis), and seokchangpo (sweet flag)] mixed with water are boiled for a day and then allowed to cool. Put rice in water for four days, and then cook it hard and dry. Mix the cooled rice with yeast. Put the rice that was well-mixed with yeast in a jug, and add the water boiled with said trees/plants in the jug to brew the liquor. The liquor Palseonju tastes soft and smells sweet. It makes you energetic and immune to minor illnesses. It has a detoxicating, diuretic effect. It is non-toxic to cells and is effective in preventing cancer. At present, research is being done to check its effect on strengthening people’s stomach and the medical effect of the trees/plants used.
Current Status including Relevant Industry
Although the traditional production technique of Buan Palseonju still exists, its custom has almost died out. The Buan-Gun Office in Jeollabuk-do strives to revive the traditional liquor by designating it as a local specialty and produce it with an automated production process to keep the tradition alive. Efforts include the formation of complex for growing the trees/plants used to make it in Cheongrim-ri, Sangseo-myeon.
