Kimjang season is here—when we haul cabbages, mix the seasoning, and taste each batch together!

Keeping the warm spirit of kimjang alive, which traditional liquor pairs best with kimjang dishes?

Yangchon Chungju

Yangchon Chungju is a 14% clear rice wine, traditionally crafted from pesticide-free Nonsan rice grown through eco-friendly snail farming. Its clean texture is preserved through low-temperature fermentation and aging. This unsweetened yakju showcases a harmonious balance of the rice’s natural sweetness and the subtle acidity developed during fermentation. Full-bodied yet smooth on the palate, it leaves a long, lingering finish.

Purple Sparkling Makgeolli

Purple Sparkling Makgeolli is a naturally carbonated, fresh rice wine traditionally brewed in Gijang, Busan. Crafted from purple sweet potatoes, it offers a subtle sweetness perfectly balanced with sweet, tart, and nutty notes. Full-bodied with a silky, creamy finish, it delivers a refreshing sparkle without being overly fizzy.

Jin Makgeolli Yusangyun

Jin Makgeolli Yusangyun is a fresh makgeolli crafted from Korean Sindongjin rice in Gunsan, Jeollabuk-do. Using a lactic acid fermentation process that preserves the natural fermentation of takju, it delivers rich flavor and a deep, full-bodied texture. The sweetness of grains harmonizes with the acidity developed through fermentation, creating a balanced taste.

Today, we explored traditional Korean liquors that pair well with kimjang!

For more information on traditional Korean liquors, visit thesool.com!

*Excessive drinking increases the risk of cancer. Underage drinking hinders growth and brain development, and drinking during pregnancy increases the risk of fetal abnormalities or miscarriage.