Memiliseul
A 40% distilled soju made from Jeju buckwheat.
About this drink
A soju made by distilling a fermented buckwheat brew. From the very first sip, you can taste buckwheat's distinctive, slightly bitter aroma and flavor just as it is.
Description source: Traditional Liquor Information, Korea Agro-Fisheries & Food Trade Corporation (Public Data Portal of Korea)
Flavor profile
How it's made
Fermented from buckwheat (Jeju), ipguk (Korean), yeast, purified water (per government open data)
Pairs well with
The brewer
Suldoga Jeju Badang is a brewery run by CEO Im Hyo-jin and her husband, who moved from Seoul to Gujwa-eup, Jeju in 2014 believing that "good liquor is found where the water is good." It brews only with Jeju rice and nuruk, and after persisting through trial and error with Jeju buckwheat, which is hard to brew because of its low starch value, it released the distilled soju Memiliseul in 2018. With Jeju ingredients at its core, it has broadened its lineage to the takju Hanbadang, the yakju Malgeun Badang and the 25% Seongsanpo Soju.
Read the brewery's full story →