About this drink
A samyangju (triple-brewed) makgeolli made from new-crop Ulsan rice. With no synthetic sweeteners added, it has a mild, natural sweetness and goes down smoothly.
Description source: Traditional Liquor Information, Korea Agro-Fisheries & Food Trade Corporation (Public Data Portal of Korea)
Flavor profile
How it's made
Fermented from purified water, rice, oligosaccharide, starch, crude enzyme, mixed preparation (per government open data)
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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 →