보주, or "boju," is a traditional Korean liquor made from fermented grains, typically rice, barley, or wheat. It is known for its clear appearance and smooth taste, often enjoyed during celebrations and special occasions. The brewing process involves steaming the grains, adding a fermentation starter called meju, and allowing it to ferment for several weeks. This liquor has a rich history in Korean culture, often associated with rituals and ancestral rites. Boju is sometimes compared to other Asian spirits, such as sake from Japan or shochu from Korea, but it has its unique characteristics and flavor profile that reflect the local ingredients and brewing techniques.