Chapter 1 History of Korean Traditional Alcoholic Drinks 10 Three Kingdoms Period | Goryeo Dynasty | Joseon Dynasty | Japanese Colonial Period | Post-Liberation Period
Chapter 2 Rice Wine of the Masses: Makgeolli26 Brewing Makgeolli| History of Makgeolli| Makgeolli: It''s Good for You | The Makgeolli Success Story | Well-Known Regional Makgeolli
Chapter 3 The World''s Best-Selling Distilled Liquor: Soju 42 From Arabian Liquor to Korea''s Firewater of the Masses | Soju: The Comfort of a Nation | Well-Known Varieties of Soju
Chapter 4 Traditional Liquors and Wines from around Korea 64 Seoul Samhaeju| JungwonCheongmyeongju| GyeryongBaegilju| MyeoncheonDugyeonju| CheongyangGugijaju| HansanSogokju| GeumsanInsamju| GimjeSongsunju| GyeongjuGyodongBeopju
Chapter 5 Korean Drinking Culture 80 Why Do Koreans Drink and How Much? | Pungnyu and the Art of Korean Drinking
Appendix Information 95 Alcohol Museums | Breweries | Research Centers and Educational Institutions
Delving Deeper o Jumak: A Haven for Travelers 22 o Exploring the Korean Historic Breweries 30 o The Genial Makgeolli Street of Jeonju40 o Savory Foods T]hat Accompany Soju, and Other Korean Pub Grub 60 o Nuruk: The Key to the Authentic Taste of Korean Brews 68 o Two Brewmasters Excelling at Their Craft 78 o The Wine Stream at PoseokjeongPavillion92