The present study was performed to obtain data that could be used to popularize yakju(Korean traditional rice wine) by surveying how well rice wine goes with pairing foods. The survey was given to 302 men and women living in the Seoul and Gyunggi areas and work in the food service industry. The Jeon group, Gui group, Jeongol and Jjigae group, Pyeonyuk and Bossam group, and Muchim group were selected as menu items that go well with available rice wines. The survey aimed to identify foods that go well with four rice wines with different sensory characteristics. The survey results showed that both men and women replied that rice wines with Nuruk aroma and Nuruk taste go well with the Jeon group, rice wines with sour and flower aromas and common characteristics go well with the Muchim group, and rice wines with sweet and fruit tastes go well with the Muchim group. However, men and women had different opinions on rice wines having ginseng, soil, and herbal medicine aromas. Men replied that such rice wines go well with grilled meat, whereas women replied that these rice wines go well with Pyeonyuk and Bossan groups.