Susu is the Korean word for "Millet" or Sorgho". Susu is one of the grains used in Korea to make wine or liquor. Korean traditional liquor is made by fermenting various grains. The fermentation process is a crucial part of the entire liquor making process for it decides the scent and taste of the final product.Traditional liquors vary greatly in the country, depending on the weather and region it is produced. Fruits and herbs can also be added in order to enhance and imorove the taste. There are Makgeolli (Traditional Rice Wine ), Soju (Korea's most well-known distilled liquor), and Gwasilju (Fruit Wine).

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