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
Won Mae
Golden plum wine
ABV: 13%
Sweet, fruity, light acidity
11 gl / 35 btl
Sweetness:
탁주 / 약주 Tak Ju and Cheong Ju
하나 허니 막걸리
Makgeolli
ABV: 6%
Steamed rice, wildflower honey, creamy texture, refreshing acidity
Hana Honey Makgeolli
13 gl / 39 btl
Sweetness:
백련
Makgeolli
ABV: 7%
Light, creamy, hint of sweetness
White Lotus
11 gl / 35 btl
Sweetness:
서설
Cheongju
ABV: 13%
Smooth, soft floral notes with a touch of sweetness from rice
Seosul
15 gl / 42 btl
Sweetness:
우렁이쌀
Cheongju
ABV: 14%
Funky, savory with notes of
mushroom and cheese
Yangchon
18 gl / 45 btl
Sweetness:
소주 Soju
자리 문배술
Traditional soju
ABV: 24%
Soft and slightly sweet, elegant pear, with apple and floral characteristics
Jari Moonbae
Sweetness:
20 gl / 60 btl
이강주
Traditional soju
ABV: 25%
Dry and spirited with notes
of cinnamon
Lee Gang Ju
13 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:
문경바람
Soju
ABV: 20%
Soft apple aroma, crisp and refreshing finish
Mungyeong Baram
13gl / 39 btl
Sweetness:
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"
Korean traditional alcohol includes several categories, such as TAKJU, YAKJU, CHEONGJU, and SOJU. Many begin with rice or other grains fermented with nuruk, a traditional fermentation starter containing naturally occurring microorganisms that create distinctive flavors and aromas.
Gwasilju (fruit wine) is made by fermenting fruit or infusing it into alcohol. Gahyangju (aromatic wine) is made with flowers, herbs, or other fragrant ingredients added during the brewing process.
Coarsely filtering the fermented mash produces TAKJU, a cloudy rice brew commonly known as makgeolli. YAKJU and CHEONGJU are both clear rice wines, classified differently according to their ingredients and brewing methods. Yakju is often richer and more aromatic, while cheongju is typically lighter and more refined.
Distilling a fermented grain mash produces traditional SOJU. Unlike mass-produced diluted soju, which is made by diluting highly distilled neutral spirits, traditional soju is fermented and distilled to create a clear, aromatic spirit with a higher ABV.