Chrysanthemum Wine(菊花酒)

Chrysanthemum Wine

Headword

국화주 ( 菊花酒 , Gukhwaju )

Location of the encyclopedia

Korean Seasonal Customs > Autumn > 9th Lunar month > Seasonal Holidays

Writer ParkRokdam(朴碌潭)

Gukhwaju (Kor. 국화주, Chin. 菊花酒, lit. chrysanthemum liquor) refers to liquor made with chrysanthemum flowers. It is a seasonal drink, which is consumed along with chrysanthemum pancakes on Jungyangjeol (Kor. 중양절, Chin. 重陽節, the ninth of the ninth lunar month). Association between chrysanthemum wine and Jungyangjeol most probably occurred as a result of other Jungyangjeol customs such as deunggo (Kor. 등고, Chin. 登高, lit. mountain climbing) and sangguk (Kor. 상국, Chin. 賞菊, lit. chrysanthemum blossom watching /appreciation). On Jungyangjeol, which was considered the peak of the year’s vital energy, people climbed the highest mountain in their neighborhood to be as close as possible to the sun, the source of positive energy, in the belief that this would help them be healthy throughout the year. This practice was known as deunggo and, because it occurred in the middle of chrysanthemum blossom season, people naturally enjoyed looking at these flowers, eating chrysanthemum pancakes, and drinking chrysanthemum tea or wine.

Gukhwaju and other fragrant wines were especially popular among the Confucian scholar-officials during the Joseon period (1392-1910). At that time, chrysanthemum wine was most often made by sprinkling fully-mature wine with dried chrysanthemum petals, which added fragrance. In commonal households gukhwaju was brewed with chrysanthemum flowers and other ingredients such as pine needles. Medicinal herbs including Chinese foxglove or Chinese matrimony vine could sometimes be added. People believed that chrysanthemum wine could prolong life, clear the blood, and expand peripheral veins.

Chrysanthemum Wine

Chrysanthemum Wine
Headword

국화주 ( 菊花酒 , Gukhwaju )

Location of the encyclopedia

Korean Seasonal Customs > Autumn > 9th Lunar month > Seasonal Holidays

Writer ParkRokdam(朴碌潭)

Gukhwaju (Kor. 국화주, Chin. 菊花酒, lit. chrysanthemum liquor) refers to liquor made with chrysanthemum flowers. It is a seasonal drink, which is consumed along with chrysanthemum pancakes on Jungyangjeol (Kor. 중양절, Chin. 重陽節, the ninth of the ninth lunar month). Association between chrysanthemum wine and Jungyangjeol most probably occurred as a result of other Jungyangjeol customs such as deunggo (Kor. 등고, Chin. 登高, lit. mountain climbing) and sangguk (Kor. 상국, Chin. 賞菊, lit. chrysanthemum blossom watching /appreciation). On Jungyangjeol, which was considered the peak of the year’s vital energy, people climbed the highest mountain in their neighborhood to be as close as possible to the sun, the source of positive energy, in the belief that this would help them be healthy throughout the year. This practice was known as deunggo and, because it occurred in the middle of chrysanthemum blossom season, people naturally enjoyed looking at these flowers, eating chrysanthemum pancakes, and drinking chrysanthemum tea or wine.

Gukhwaju and other fragrant wines were especially popular among the Confucian scholar-officials during the Joseon period (1392-1910). At that time, chrysanthemum wine was most often made by sprinkling fully-mature wine with dried chrysanthemum petals, which added fragrance. In commonal households gukhwaju was brewed with chrysanthemum flowers and other ingredients such as pine needles. Medicinal herbs including Chinese foxglove or Chinese matrimony vine could sometimes be added. People believed that chrysanthemum wine could prolong life, clear the blood, and expand peripheral veins.