Korean rice wine is a traditional wine made from rice that has many differences when compared to other wines. Rice wine has many nutrients, proteins and amino acids with lower alcohol levels than other wines. This wine was actually common among farmers because it quenches thirst and has many health benefits associated with it. Actually, the cloudy rice wine was referred to as “Nongju” which came from the word “Nong” which translates to farmer. The history of rice wine in Korea can trace back to around the 4th century. Many of the oldest people in Korea still drink rice wines. Many of these wines were stored in traditional clay pots called Toggi. Toggi was unglazed and made by Korean artisans and designed to allow air into the vessel which causes a slow fermentation. As new techniques in pottery emerged, glazed vessels name Onggi took the place of Toggi. This wine is made differently than grape wine because rice isn’t as sweet as grapes so the starch from the rice must first be converted to sugars. The process is almost the same way beer is made only without the mash process. Companies like E-Dong are still producing wine in the traditional way. Some of the wines are Bek Se Ju, Woorisul, and Tok Tak sparkling wine.