Byeongyeong Soju
A 40% distilled soju made from distilled barley soju base (Korean barley).
About this drink
The barley used in Byeongyeong Soju is 100% Korean, which is also a great help to local farms.
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 purified water, distilled barley soju base (barley: Korean) (per government open data)
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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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