Behind every bottle is someone's hands
Stories from breweries and ateliers across Korea. Tap a card to see the full story.
Boksoondoga
A brewery in Ulju-gun, Ulsan, home of Boksoondoga Hand-crafted Makgeolli, a naturally carbonated makgeolli brewed with Korean rice in old earthenware jars.
Hwayang Brewery
A brewery in Cheongju that makes the four-season Pungjeong Sagye line with hyang-on-gok, a royal-court nuruk; its Chun was chosen as the dinner liquor of the 2017 Korea-US summit.
Hwayo · Kwangjuyo
A distilled soju made from 100% Korean rice and aged in onggi, brewed in Yeoju, Gyeonggi by the ceramics company Kwangjuyo Group.
Hansan Sogokju
An 18% ABV yakju by Master Woo Hee-yeol, brewed in Hansan-myeon, Seocheon, South Chungcheong, using a secret recipe handed down from Baekje and aged for 100 days.
Ominara
A winery and distillery on the site of an old Mungyeong Saejae inn, making omija wine and omija brandy.
Haechang Brewery
A brewery in Haenam that began in 1927 as a rice warehouse in Haechang-ri and, now on its fourth owner, is known for organic glutinous rice makgeolli.