Takju is made by mixing grain ingredients (rice, wheat, barley, etc.) with nuruk (a fermentation starter such as nuruk or ipguk) and water, fermenting the mash at a set temperature, and then filtering it through a sieve or similar tool.
Because it is a “cloudily brewed liquor,” it is called takju; because it is “liquor that has just been freshly strained,” it is also called makgeolli.
The main ingredients of takju are non-glutinous rice, wheat nuruk, and water. Steamed non-glutinous rice (godubap) is cooled, mixed and kneaded with ground nuruk and water, and placed in an earthenware jar.
If the jar is kept in a warm spot around 25°C, fermentation begins, and the liquor is completed in as little as 4-5 days, or as long as 7-8 days.

These are brewed and fermented the same way as makgeolli, then the lees are filtered out of the fermented mash to produce a clear liquor.
When rice is the grain used and nuruk makes up 1% or more of the mixture, the result is called yakju; when less than 1% nuruk is used, it is called cheongju, made in the same manner as Japanese sake.

Distilled liquor is produced by distilling fermented alcohols such as makgeolli, yakju, and cheongju, and includes distilled soju, general distilled liquor, and liqueur under the Liquor Tax Act.
Soju, Korea's best-known distilled liquor, literally means “a strong liquor refined by fire,” and comes in two forms: distilled soju, made by fermenting and distilling grain, and diluted soju, made by diluting alcohol with water.

Fruit wine is liquor made by fermenting fruit. It is often produced to showcase fruits associated with a particular region, using varieties such as grapes, black raspberries (bokbunja), wild grapes (meoru), apples, peaches, and strawberries.

This is a general term for alcoholic beverages that do not fall under the alcohol, fermented-liquor, or distilled-liquor categories defined in the Liquor Tax Act.