Press
과실 / 가향 Fruit and Floral Wines
장수 오미자주
Schisandra berry wine
ABV: 16.5%
Fruity, initially sweet,
and slightly bitter finish
Jangsu Omijaju
13 gl / 39 btl
Sweetness:
원매
Golden plum wine
ABV: 13%
Sweet, fruity, light acidity
Won Mae
11 gl / 35 btl
Sweetness:
탁주 / 약주 Tak Ju and Yak Ju
쌀술
Makgeolli
ABV: 9%
Light, savory, hint of sweetness
Ssal Sul Strawberry
12 gl / 37 btl
Sweetness:
백련
Makgeolli
ABV: 7%
Light, creamy, hint of sweetness
White Lotus
11 gl / 35 btl
Sweetness:
우렁이쌀
Cheongju
ABV: 14%
Funky, savory with notes of
mushroom and cheese
Yangchon
16 gl / 45 btl
Sweetness:
소주 Soju
만남
Traditional soju
ABV: 20%
Vibrant citrus aroma with subtle sweetness, zesty acidity, and a hint of spice. Light to medium body, clean and refreshing finish
Mannam
11 gl / 35 btl
Sweetness:
이강주
Traditional soju
ABV: 25%
Dry and spirited with notes
of cinnamon
Lee Gang Ju
11 gl / 39 btl
Sweetness:
서울의밤
Soju
ABV: 23%
Bright floral aroma, clean and crisp finish
Seoul's Night
11 gl / 35 btl
Sweetness:
황금보리
Soju
ABV: 17%
Heirloom barley distilled, light and smooth finish
Golden Barley
12gl / 38 btl
Sweetness:
뭉경바람
Soju
ABV: 20%
Soft apple aroma, crisp and refreshing finish
Mungyeong Baram
Sweetness:
13gl / 39 btl
기타 Beer & Soft Drinks
Korean Beer
Terra Lager 355 mL
Seoul Soul Ale 500 mL
Geum Gang Malt 500 mL
8
12
12
Soda & Korean Beverage
3
3
Coke / Coke Zero / Sprite
Grape / Pear / Sikye
More info on "Ju"
The rice brews fall into three categories: TAKJU , YAKJU , and SOJU . They all come from the same brewing process where rice is fermented with nuruk, a wheat cake containing yeasts and molds that gives these brews their unique flavor.
Gwa Shil Ju (fruit wine) and Ga Hyang Ju (floral wine) are made by fermenting or adding fruit or seasonal flowers during the yakju brewing process, resulting in strong aromas and vibrant colors.
The first straining of the brewing process produces TAKJU , a cloudy brew, or Makgeolli. If you let the sediment in takju settle and siphon off the clear liquid on top, you get YAKJU , or cheong ju.
The final step, distilling yakju, produces SOJU . Unlike industrial soju, which is made by distilling inexpensive grains, diluting them, and adding sweeteners, traditional soju undergoes fermentation, filtration, and distillation. This results in a clear, bright drink with the highest ABV.