The traditional Korean rice wine often served during Chuseok ancestor rites is cheongju.
Cheongju is a clear, refined rice wine made by fermenting rice with a fermentation starter called nuruk. Its name literally means “clear wine,” distinguishing it from cloudy unfiltered drinks such as makgeolli. Because it is clear and relatively delicate, cheongju has long been used in formal ceremonies and food pairings.
In charye, the household ancestor rite associated with major holidays, an alcoholic offering is traditionally included among the food and drink presented to the ancestors. Families may use different brands or substitute other beverages today, so cheongju describes the traditional category rather than one mandatory product.
Cheongju should not be confused with soju. Soju is a distilled spirit, whereas cheongju is a fermented and filtered rice wine. Regional and commercial varieties differ in strength and flavor.