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.

[1][7][8] Records show that Goguryeo's Sul brewing skills and techniques were learned and transferred to Silla kingdom and came to be known as poets’ drink.

By the time of the unification of The Three Kingdoms, Silla had developed methods and traditions for distillation and soon sul become common and popular among the upper class.

Seo Geung, a Sung Dynasty China ambassador mentioned about the trades and characteristics of methods constituents and effects of Sul in his book about Korea.

Dongui Bogam and Boncho Gangmok, archived medical texts shows evidence of distillation techniques and practices transferred from outside of Korea.

They served and sold liquors in their inns; state run public drinking houses boosted new currency circulation, haedong tongbo and this in turn contributed to the increase of taverns.

[1][7][15][8][16][17] During the Joseon period (1392–1910), private families’ home brewers developed techniques to make liquor of highest quality and hence this era saw the peak of Sul culture and its technical advancement.

Soju had become so popular in Joseon Dynasty it was thought to deplete nation's food supply, due to this a famous scholar and politician Jeong Yakyong suggested the king to confiscate the distillers from common people and thus preserve rice.

Western drinks like beer, whisky were introduced in Korea and were popular among the wealthy, in the other hand common people still continued consuming traditional Korean beverages.

Nuruk production became a concern due to the food shortage because of Korean War and hence in 1965 grain management law was passed which further tightened liquor control.

Many of the techniques, skills and knowledge in the making of Sul were not recorded rather orally transmitted resulting in the loss of traditional home brewing.

The traditional way of making Nuruk requires ground wheat to be mixed with water transferred to a mold and pressed to obtain the desired shape.

A classic text about food in the mid-Joseon period, Gyugonsiuibang(1670) gives names and manufacturing details of traditional Nuruks and also concludes the same.

The use of Ddeok-nuruk gave a rich and complex flavor to the Sul as a variety of microorganisms like fungi, yeasts and lactic acid bacteria could grow thoroughly deep inside the lump.

Despite using only rice and Nuruk without any other supplements it can showcase fragrance resembling grapes, berries like strawberries, apples, peaches, plum or lotuses.

[1][8][18][19][17][25] Most traditional Korean alcoholic drinks are rice wines, fermented with the aid of yeast and nuruk (a wheat-based source of the enzyme amylase).

These include wines made from chrysanthemums (gukhwaju), acacia flowers, maesil and peach blossoms, honeysuckle, wild roses, and sweet-briar petals and berries.

It is a traditional liquor made from malted millet, sorghum, wheat, rice and nuruk, with a strength of 40 percent alcohol by volume.

Hahyangju is mentioned in the records of Dongui program which talks about the effects on health, from getting rid of watery eyes, and headaches to relieving fever and stokes.

Gunpo Dangjeong obgnoju is a distilled spirit passed within Yu family in 1880, having a good scent and helping blood circulation.

[1] In the North Chungcheong Province Hansan Sogokju, Gyeryong Baegilju, Asan Yeonnyeopju, geumsan insambaekju, cheongyang gugijaju.

Jungyeokgois is a medical liquor made with bamboo shoots juice and ginger extract added to soju from the mid-Joseon period.

[1] In South Jeolla Province, Haenam Jinnyangju is a royal liquor passed down from court lady, jindo hongju has its origin in the Goryeo dynasty it has a scarlet color that promotes appetite and digestion with a medicinal effect.

[1] In North Gyeongsang Province, Gimcheon gwahaju has a long history of existence and is a representative liquor of Gimchon made with rice, nuruk, and water from GwahCheon stream.

Andong Songhwaju has a history of 200 years passed down from the Jeonju Yu family and used as a ritual table for ancestors with a flowery scent.

[1][57] In South Gyeongsang Province, Hamyang Songsunju was made for medical use with rice, nuruk with pine tree sprouts in spring having a long history of existence as recorded in documents from the Goryeo dynasty.

Sojutgori's evolution includes themes addressing current social issues like identity and gender roles, alongside traditional moral lessons and historical events.

Multimedia elements like animation enhance audience engagement and relevance, reflecting the dynamic nature of modern society while preserving cultural heritage.

Works like “In a tavern” by poet Kim Byeong-Yeon(1807–1863), records by literally official Lee Hyeon-bo(1467–1555), “Jiang gimado” painting title by Kim Hong-do(1745-) also known as chwihwasa-a drunken painter, Kim Myeon-guk known for “Dalmado” was nicknamed chwiong-a drunken elder, Jang Seoun-eop (1843–1897) from Joseon dynasty was known as chwihwaseon-a drunken deity, all these showcases that how alcohol was an integral cultural aspect for Koreans from ancient time and was well enjoyed and loved by Kings, nobles, scholars, artists, officials and sparked inspiration and influenced their work.

Paintings like Jusageobae (Holding a Drinking Party; Collection of the Gansong Art Museum) by Sin Yun-bok, Jumak (Tavern; Collection of the National Museum of Korea) by Kim Hong-do gave a clear depiction of mannerism, social class division, and fun activities while drinking, locations of consumption like in nature among mountains or in a hustling bustling environment in Jumak, pub, banquet or during events like martial competition or seasonal ceremony.