Korean Drink
A country that pours by the bottle and the round. Soju from Jinro since the 13th century, makgeolli at a Jeonju pajeon house, Cass and Hite at a Hongdae BBQ table, Baekseju with Korean ginseng, Andong soju at the original distillery, sikhye after a meal, yujacha at an Insadong tea house — a bar built on rice, the round, and the unbroken ritual of geonbae.