About K-Sool

Meet a few sool breweries that have lived through modern Korean history for over one hundred years.

This may be your chance to get one step closer to Korean sool, so feel free to join us!

Sobaeksan Saeng Makgeolli (ABV 8%)

Daegang Brewery opened in 1918. Four generations of brewers have been making traditional makgeolli.

The brewery’s Sobaeksan Saeng Makgeolli has strong fermented flavors, and there is a please balance between sweet and sour.

Jugyoju (ABV 16%)

Since Baedari Distillery started in 1915, six generations of brewers have been brewing Jugyoju with a secret recipe.

Jugyoju offers unique flavors, and it becomes even more aromatic when you float a bay leaf in the drink.

Yangchon Chungju (ABV 14%)

Yangchon Brewery started brewing in 1920, first at home. Then it went on to build a commercial brewery in 1930, which is run by the third generation brewer now.

Yangchon Chungju offers the characteristic freshness of rice wine with the unique sweetness of glutinous rice. 

Baengnyeonsaeng Makgeolli Snow (ABV 6%)

Sinpyeong Brewery opened in 1933, and the name means a newly created (sin) plain (pyeong).

Baengnyeonsaeng Makgeolli Snow tastes refreshing, and the flavors feel as clean as white snow.

Cheongnyangju (ABV 6%)

Beopjeon Brewery has been in business since 1955. Its Cheongnyangju earned the title of the Best Product in the Daegu-Gyeongbuk Region at the 2010 Korean Sool Competition.

Cheongnyangju offers lingering fruity flavors at first, but it ends with a characteristically bitter finish.

*Drinking too much alcohol can cause stroke, memory loss, or dementia. Drinking alcohol during pregnancy can increase the risk of birth defects.