Byeongyeong Brewery

병영주조장

Brewery in Gangjin, South Jeolla Province, producing traditional makgeolli and clear liquors with historical significance.

Region: Jeonnam
Address: 전남 강진군 병영면 하멜로 407(성남리 140-3)
Website: byjujo.modoo.at/

Products (3)

Korean Makgeolli

Seolseong Manwol Makgeolli

설성 만월 막걸리

Byeongyeong Distillery in Jeollanam-do produces Seolseong Manwol Makgeolli using organic Korean rice and nuruk, sweetened with organic oligosaccharide — a prebiotic sugar that yields a softer, less spiky sweetness than refined sugar or corn syrup. The brewery holds a Sikpum Myeongin (Food Master) designation, a government-recognized title given to artisans who preserve traditional food-making techniques, lending this bottle serious cultural weight. The aroma is understated: clean organic rice with a gentle floral lift that organic nuruk sometimes produces. The first sip is creamy and balanced, with the oligosaccharide sweetness arriving gently rather than announcing itself — it feels like sweetness woven into the texture rather than layered on top. The midpalate has a rounded, almost milky quality, and the finish is tidy and moderate, without excessive tang or grain heaviness. Compared to commercial makgeolli with aspartame or high-fructose sweeteners, this tastes noticeably more integrated and natural. It pairs gracefully with Jeollanam-do cuisine: hongeo samhap (fermented skate, kimchi, and pork belly), where the clean sweetness provides a gentle counterbalance to the intense fermented fish, or with a spread of jeonnam-style banchan featuring seasoned greens and fermented soybean preparations.

Organic-cleanMilky

Korean pancakes (jeon)fried chicken

6% ABV750ml

Seolseong Manwol Makgeolli — Korean Makgeolli, from Jeonnam, 6%

Korean Traditional Drink

Cheongseju

청세주

Cheongseju is an 18% ABV brew from Byeongyeong Distillery in Jeollanam-do, made with domestic rice. At 18%, it occupies the higher end of the traditional brew spectrum, and the extra strength shows as added depth and structural firmness rather than harsh heat. The nose carries concentrated grain with a warm, slightly resinous quality. On the palate, the body is medium-full with a smooth flow that belies the alcohol content — the rice base keeps things polished and composed. The midpalate offers a brief savory flash before the finish resolves dry and clean, with a warming afterglow. Winner of the 2013 Korea Traditional Liquor Awards Excellence Award in the yakcheongju category. Serve at 14-16°C with hoe (raw fish) where the strength cuts cleanly through fatty fish oils, or alongside grilled samgyeopsal where the drink's firm structure stands up to the rendered fat.

SmoothBalanced

raw fish (hoe)Korean side dishes (banchan)

★Awards

18% ABV375ml

Cheongseju — Korean Traditional Drink, from Jeonnam, 18%

Korean Fruit Wine

Byeongyeong Seolseongsatto

병영설성사또

Byeongyeong Seolseongsatto is a 40% ABV fruit-infused distilled spirit from Jeollanam-do that combines domestic rice with mulberry (odi) and black raspberry (bokbunja) to create a vivid crimson-hued spirit with genuine fruit complexity. The dual-berry infusion produces a layered sweetness — mulberry contributing a jammy, almost fig-like depth while bokbunja adds tart acidity and bright berry lift. Designated by a Korean Food Master, this spirit has accumulated an impressive medal record: the 2012 Korea Traditional Liquor Awards grand prize, plus silver medals at the 2013 SWSC and IWSC, and a gold at the 2013 New York World Spirits Competition. Despite its fruit-forward impression, the 40% backbone keeps the structure firm and the finish dry enough for pairing versatility.