Tangaek — Decoctions · Grains
春酒 Bomsul (봄술)
Chunju names a good wine brewed in spring; the Donguibogam guessed it was something like the samhaeju of its own day. The passage then runs through a roll call of wines — unfiltered muhoeju, rice-leaven byeongjaju, chrysanthemum gukhwaju, Siamese seomraju, and celebrated Chinese labels from Dongyang and Jinhua.
Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1
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美酒也. 疑今三亥酒之類也.
It is a fine liquor. It seems to be of the same kind as what is now called samhaeju (三亥酒).
HomiclubSamhaeju is brewed in three stages, each addition made on a successive hae (亥, pig) day beginning with the first of the first lunar month. Fermenting slowly through the cold, it is ready in spring, and it has come down as a local liquor of Seoul.
Grains — more entries
This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub