Sweet drinks like kamju and sikhye began to be made on the basis of diastatic enzyme as early as in the period of Ancient Korea (B.C early 30th century-B.C. 108).

Included in the national drinks are alcoholic ones like makgolli and kamju and nonalcoholic ones like sikhye, sujonggwa, khongguk and kkaeguk.

Makgolli brewed with grain has been one of the Koreans' favorite drinks from old times.

The nutritious drink with sweet and sour taste is simple and quick in preparation. It is still popular among the Korean people.

Sikhye is prepared with boiled rice or boiled glutinous rice fermented by malt, mixed with honey or sugar. It is not only nutritious but also digestible.

Sujonggwa is ginger-infused sugar water with pine nuts and cinnamon powder floating and dried persimmon and pear soaked in it.

Kkaeguk (sesame tea) is well received in hot season.

Sungnyung (scorched-rice tea) is also a typical national drink.

It, easy to make after boiling rice, is taken after meal.