In Korea, the tradition of brewing alcoholic beverages, known as ju, is a long and proud one. These beverages are generally made from rice, a major Korean crop. The many varieties of ju include liquors and fruit, flower, and medicinal wines. One variety, called ihwaju, or “pear blossom wine,” is brewed with rice malt fermented during the pear blossom season, a process that often produces a liquid so thick that it must be consumed in what way? Discuss