Wikipedia
K-SOOL refers to Korean Traditional Alcoholic Beverages. K stands for Korean, and SOOL means alcoholic beverages in Korean language. It is said there are over 1,000 different kinds of alcoholic beverages in Korea. With the Yin Yang philosophy, each type of SOOL serves the occasions, such as marriage, harvest, longevity and so on. Most K-SOOL have been made from rice, of both glutinous and non-glutinous variety, which are fermented with the aid of yeast and nuruk (a wheat-based source of the enzyme amylase). In addition, fruits, flowers, herbs and other natural ingredients have been also used to craft traditional Korean alcoholic beverages. There are 6 distinguished flavors in K-SOOL; Sweet, Sour, Pungent, Roasted, Bitter and Spicy tastes, and when they are all harmonized in balance, SOOL is considered to be a quality liquor. K-SOOL is divided into three categories: Gwasilju (Fruit Liquor), Jeungryuju (Distilled Liquor), and Takju/Yakju (Rice Liquor). The first K-SOOL tasting event is scheduled to be held in New York City from June 5 to 7, 2012.