Byeongyeong Seolseong Dongdongju
A 6% makgeolli brewed from Korean rice.
About this drink
Byeongyeong Seolseong Dongdongju is an honest product made with clear water from Suinsan Mountain in Byeongyeong-myeon and organic new-crop rice, combining traditional and modern brewing techniques.
Description source: Traditional Liquor Information, Korea Agro-Fisheries & Food Trade Corporation (Public Data Portal of Korea)
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How it's made
Fermented from rice (Korean), starch, yeast, nuruk, purified water (per government open data)
Pairs well with
The brewer
Byeongyeong Brewery is on Hamel-ro in Byeongyeong-myeon, Gangjin-gun, South Jeolla. It opened in 1946 and, until the Grain Management Act was revised in 1965, distilled soju from local barley and sweet potatoes. The late Kim Gyeon-sik, Korea Food Master No. 61, revived the liquor said to have been drunk by the provincial army commanders (byeongma jeoldosa) as Byeongyeong Soju, a distilled soju made from glutinous barley; since his death in 2023, his two sons, co-CEOs Kim Yeong-hui and Kim Yeong-hwan, have carried it on. Instead of imported rice or government rice, the brewery uses that year's new local rice and barley and traditional nuruk.
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