Hwanggamchal
An 8% makgeolli brewed from Korean rice.
About this drink
Made with new-crop local Ulsan glutinous rice and rice and traditionally made nuruk, it is characterized by a clean taste.
Description source: Traditional Liquor Information, Korea Agro-Fisheries & Food Trade Corporation (Public Data Portal of Korea)
Flavor profile
How it's made
Fermented from Korean rice, glutinous rice, nuruk, yeast, purified water (per government open data)
The brewer
Ungok Doga is a small brewery and traditional liquor pub that opened in 2018 in the converted ground floor of a house in Daun-dong, Jung-gu, Ulsan. It was started by CEO Hwang Gwang-jo, who had worked in new-build ship supervision, out of a wish to revive gayangju, the liquor once brewed at home. Its first liquor, Hwanggamchal, was a strong, rich samyangju (triple-brewed liquor), and the Tokkigureum that followed is a takju that even people unfamiliar with makgeolli can drink easily. Today his son, acting CEO Hwang Jeong-ui, runs it with him.
Read the brewery's full story →