When the three daughters were about to return home, he seduced the eldest daughter, Yuhwa, and they spent the night together. The story when translated to English: “Haemosu, the son of the god of heaven invited the three daughters of Habaek, a water deity, and treated them to Sul. The presence of Sul was given out in a story about the founding of the kingdom, Goguryeo. The records compiled in 1145, Samguk sagi (history of the Three Kingdoms) is one of the oldest record of Sul. The first story of alcohol appeared in Jewang-Ungi, a Korean historical archive book. The most prominent origin for the word comes from boiling appearance while fermentation, as if fire was coming out of water and thus combining Korean word for fire-Bul and water-Su abbreviate over time to become Sul. It can be understood that Sul must have derived from the fermentation of leftover milk porridge. There are several hypotheses regarding the origin of the word Sul, for one it is thought to have come from Chinese characters or Su-eul meaning Korean milk porridge (Korean word Tarakjuk). When the flavors are balanced, the alcohol is considered of good quality. There are six distinct flavors: sweet, sour, pungent, roasted, bitter, and spicy. Fruits, flowers, herbs, and other natural ingredients have also been used to craft traditional Korean alcoholic drinks. Most are made from rice, and are fermented with the aid of yeast and nuruk (a wheat-based source of the enzyme amylase). There are an estimated 1,000 or more kinds of alcoholic drinks in Korea. The Sino-Korean -ju is not used as an independent noun. Many of these drinks end with the Sino-Korean word -ju ( 주 酒), and some end with the native Korean word -sul. Korean cuisine has a wide variety of traditional alcoholic drinks, known as sul ( 술).
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