About K-Sool

Korea has a significant piece of ancient literature in the world’s printing history—Jikji, the oldest book printed  with movable metal type.

Some records of brewing can be found in the country’s ancient literature, and here are a few liquors revived based on them.

 Namhansanseong Soju (ABV 40%) 

Many of today’s popular soju products are diluted, mixed with water, sweeteners, and flavorings. Namhansanseong Soju is a traditional version made only from grains.

As you drink it, you can feel the burning sensation of a strong spirit, followed by a subtle flavor of rice.

Hahyangju (ABV 13.8%)

Hahyangju lowers the temperature in the fermentation process and extends the period to sixty days, producing a strong aroma of lotus.

It has an exquisitely refreshing and clear finish.

Cheongmyungju (ABV 17%)

Cheongmyungju strictly adheres to a traditional brewing method: it is aged at a low temperature and uses only Korean glutinous rice and nuruk.

Using no additives or sweeteners, it still produces diverse tastes—bitter, sweet, sour, and more.

Gyeonggi Baekju (ABV 14%)

Gyeonggi Baekju tastes fresh and light as it is brewed with uncooked rice.

The longer it is aged, the stronger the flavors will become. Try tasting the changing flavors over time.

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