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* Ulchangju was poured three times into Gwanjigu, purported to be earth, to greet in ancestral spirits. Ulchangju is made from rice, saffron roots and stems, brewed for 100 days, and also called geoju, according to a classic Chinese book on rituals. Dark red in color, the wine is known for its strong flavor, and used as wine to greet in ancestral spirits from Earth. Saffron is a perenial plant, also used for herb medicine and for yellow fabric dying.
* Yeje is otherwise called yeju or gapju. It is made from brewed rice, that eventually turned sweet. The wine is used in chohyeon-rye, when the first cup of wine is offered to the spirit tablet.
* Angje, which is used in ahyeon-rye, or the second offering of wine to the spirit tablet, also called baekchaju. The base of the wine is made from rice brewed, and then mixed with another kind of wine made from brewed glutinous rice with leaves of paulownia and bamboo, then brewed nine more times. The slightly white wine tastes a bit thick and tasteless.
* Cheongju, or refined rice wine, is brewed from winter through summer, and therefore also called gwahaju, or post-summer wine in Korean. This clean wine is used in jonghyeon-rye, the third and final offering of wine to the ancestral spirits.