Cheongsan Noksu
청산녹수
Brewery in Jangseong, South Jeolla Province, producing cypress forest oxygen makgeolli in sparkling and fruit varieties, plus honey and traditional liquors.
- Region
- Jeonnam
- Address
- 전라남도 장성군 장섭읍 남양촌길 19
- Website
- www.bluegreenkorea.co.kr
Products (9)
Korean Makgeolli
Pyeonbaeksup Sanso Makgeolli Sparkling
편백숲 산소막걸리 스파클링
Cheongsannoksu Brewery in Jangseong-gun, Jeollanam-do, blends glutinous rice (chapssal) and non-glutinous rice (maepssal) with traditional nuruk for this 6.8% sparkling makgeolli. The dual-rice approach creates a richer base than single-grain recipes: glutinous rice contributes chewy sweetness and body, while non-glutinous rice adds structure and cleaner fermentation notes. Visible carbonation gives each pour an effervescent quality that lifts the creamy weight. The aroma is soft steamed rice with a faint tangy ferment note from the nuruk. On the palate, the first sip is lively and fizzy, then the grain creaminess catches up mid-palate with mochi-like sweetness. The finish is clean with a gentle tangy bite from natural lactic development. The 940ml bottle is sized for sharing. The brewery earned a 2017 Chajaganeun Yangjojang designation, rooted in the cypress-forested Jangseong region. Serve at 5-7°C with kimchi-jjigae where the carbonation refreshes against chili heat, or with crispy donkkaseu (pork cutlet) where the fizz cuts through fried-panko richness.
Mochi-like grain sweetnessVisible lively carbonationDual-rice creamy depth
Korean pancakes (jeon)fried chicken
6.8% ABV940ml
Korean Makgeolli
Pyeonbaeksup Sanso Makgeolli Ttalgi Sparkling
편백숲 산소막걸리 딸기 스파클링
The strawberry variant from Cheongsannoksu Brewery layers real strawberries and oligosaccharide sweetener over the same glutinous-and-non-glutinous rice base, creating a fruit-forward sparkling makgeolli at 6.8% ABV. The aroma opens with bright, juicy strawberry — closer to freshly sliced Seolhyang berries than synthetic candy — followed by a creamy rice undertone. On the palate, the strawberry acidity and the rice creaminess create an appealing tension: tart fruit on top, pillowy grain beneath, with fine bubbles keeping everything in motion. The oligosaccharide provides gentler sweetness than refined sugar, with a slower onset that prevents the front-palate from becoming cloying. The finish is relatively crisp with lingering berry aroma and a faint nuruk earthiness at the edges. At 940ml, this is a sharing bottle. Compared to strawberry-flavored soju or commercial fruit makgeolli that rely on extract, the real berry presence here adds genuine acidity and seed-texture complexity. Serve at 4-6°C with fresh strawberry bingsu for a full seasonal dessert moment, or with crispy twigim tempura where the strawberry brightness cuts through frying oil.
Fresh Seolhyang strawberryJuicy berry acidityPillowy rice cream beneath
Korean pancakes (jeon)fried chicken
6.8% ABV940ml
Korean Makgeolli
Pyeonbaeksup Sanso Makgeolli Sunsuryeong 8%
편백숲 산소막걸리 순수령 8%
The 8% Sunsuryeong expression from Cheongsannoksu Brewery in Jeollanam-do concentrates the dual-rice (glutinous and non-glutinous) and nuruk fermentation into a denser, more contemplative pour. The higher ABV comes from extended fermentation rather than fortification, which deepens the grain character noticeably. The aroma is warm and malty — toasted rice with a hint of dried apricot and nuruk's earthy undertone. On the palate, the body is fuller and more viscous than the 6.8% sparkling sibling, with concentrated rice sweetness that rolls slowly across the tongue. The sweetness is natural and grain-derived, with no added fruit or sweetener. The finish is medium-long with a warming alcohol glow and a dry, lightly tannic edge from the nuruk. This is a makgeolli for sipping rather than gulping — the density rewards smaller pours. Compared to the 5.8% Sunsuryeong, the extra proof transforms the character from refreshing to substantive. Serve at 8-10°C with slow-braised galbijjim where the dense body matches the richness of soy-braised beef, or with aged cheeses where the grain sweetness echoes dairy fat.
Toasted malty riceDried apricot hintViscous concentrated body
Korean pancakes (jeon)fried chicken
8% ABV750ml
Korean Makgeolli
Pyeonbaeksup Sanso Makgeolli Sunsuryeong
편백숲 산소막걸리 순수령
The 5.8% Sunsuryeong from Cheongsannoksu Brewery is the gentler counterpart to the 8% version, using the same glutinous-and-non-glutinous rice base with traditional nuruk but fermented to a lighter endpoint. The result is a makgeolli that balances grain depth with session-friendly drinkability. The aroma is clean steamed rice with a mild nuruk earthiness — less intense than the 8% but still noticeably more complex than ipguk-only styles. On the palate, the body is medium-light and creamy, with a soft sweetness that feels more like rice-water (ssal-tteumul) than candy. The finish is refreshing and tidy, with a gentle tangy edge from natural lactic fermentation. This is the Sunsuryeong line's everyday expression: approachable enough for casual weeknight meals, yet carrying enough nuruk character to satisfy traditional-makgeolli drinkers. The 2017 Chajaganeun Yangjojang designation reflects the brewery's roots in Jangseong's cypress-forest region. Serve at 5-7°C with simple dakgalbi (spicy chicken stir-fry) where the creamy lightness cools the gochujang, or with gyeran-jjim (steamed egg) where the gentle grain meets custard-soft egg.
Clean rice-water sweetnessMild nuruk earthinessMedium-light creamy body
Korean pancakes (jeon)fried chicken
5.8% ABV750ml
Korean Makgeolli
Pyeonbaeksup Sanso Makgeolli
편백숲 산소막걸리
The apple-accented entry in Cheongsannoksu Brewery's Pyeonbaeksup lineup adds apple concentrate to a rice-and-nuruk base, creating a fruit-lifted makgeolli at a light 5.2% ABV. The apple addition works more as a brightening agent than a dominant flavor — it introduces a crisp acidity and gentle fruitiness that cuts through the rice creaminess without overwhelming the grain character. The aroma opens with green apple skin and a faint cider-like tang over steamed rice. On the palate, the body is light and smooth, with the apple acidity creating a cleaner, more refreshing trajectory than the Sunsuryeong expressions. The finish is short and snappy, with a pleasant apple-skin tartness that resets the palate. Oligosaccharide and aspartame provide sweetness control. The 2017 Chajaganeun Yangjojang brewery sits in Jangseong, where hinoki (pyeonbaek) forests define the landscape. Compared to the sparkling version, this reads lighter and more fruit-forward, suited for warm-weather drinking. Serve at 4-6°C with fresh ssam (lettuce wraps) where the apple brightness mirrors the green freshness, or alongside dak-gangjeong (sweet-spicy fried chicken) where the tart apple note cuts through the sticky glaze.
Green apple skin brightnessLight cider-like tangSmooth light body
Korean pancakes (jeon)fried chicken
5.2% ABV750ml
Korean Makgeolli
Fresh Takju
생탁주
Cheongsannoksu Brewery in Jeollanam-do adds apple concentrate to a rice-and-yeast fermentation, giving this 6% fresh takju a bright orchard note that lifts the standard makgeolli template into lighter, more fruit-forward territory. Oligodang (oligosaccharide syrup) rounds out the sweetness with a gentler curve than corn syrup, and aspartame maintains perceived sweetness without adding heaviness. The aroma is apple skin and rice pudding, mingling fruity crispness with grain warmth. On the palate, the body is creamy and medium-light, with the apple concentrate providing a tart-sweet accent that appears in the first beat, then the rice fermentation fills the mid-palate with familiar creamy softness, and the finish closes clean with a faint apple-peel echo. Compared to straight rice makgeolli at 6%, this one reads brighter, more aromatic, and slightly more drinkable in warm weather. The apple is a supporting player — it seasons the rice core rather than overwhelming it. Serve ice-cold at 3-5°C on summer evenings. Pair with modeum-jeon (assorted Korean pancakes) where the apple brightness cuts through frying oil, or with yachae-twigim (vegetable tempura) where the fruit note complements sweet potato and perilla leaf.
Apple skin brightnessRice pudding grain warmthOligosaccharide gentle curve
Korean pancakes (jeon)fried chicken
6% ABV750ml
Korean Makgeolli
Honey Makgeolli
꿀막걸리
Cheongsannoksu Brewery in Jeollanam-do layers domestically sourced honey into a rice fermentation with apple concentrate and yeast, pushing this makgeolli to 8% ABV — a notch above the usual session range. The honey is not just a sweetener; it shifts the aroma profile toward wildflower and beeswax territory, adding a waxy, pollen-dusted dimension that rice alone cannot produce. The aroma is floral honey over warm rice with a faint apple lift. On the palate, the body is fuller and more rounded than 6% counterparts, with honey sweetness that arrives broad and golden rather than sharp, then apple concentrate adds a fruity mid-palate bridge before the finish clears with a gentle, waxy warmth. The refined enzyme treatment keeps fermentation consistent, preventing the honey sugars from producing off-notes. Compared to straight rice makgeolli at similar strength, this one reads more dessert-adjacent with its honeyed aromatics, yet it stays food-friendly thanks to the enzyme-clean finish. Serve at 5-8°C — cold enough to keep the sweetness crisp. Pair with yakgwa (honey cookies) to lean into the honey theme, or with crispy jeon where the beeswax warmth and frying oil create a comforting combination.
Wildflower honey aromaBeeswax pollen warmthGolden broad sweetness
Korean pancakes (jeon)fried chicken
8% ABV750ml
Korean Makgeolli
Samiinju
사미인주
Cheongsannoksu Brewery in Jeollanam-do ferments organic freshly harvested rice with real honey, building a makgeolli whose sweetness comes from the hive rather than added sugars. At 8% ABV the body carries more weight than typical session pours — the honey weaves a golden, floral warmth through the creamy rice base, while the organic grain contributes a nutty undertone that keeps it grounded. The finish lingers with beeswax and toasted grain rather than fading abruptly. This bottle earned a 2017 Chajaganeun Yangjojang (Visiting Brewery) selection, a mark of artisan-level care. Serve lightly chilled at 8-12°C with bindaetteok where the mung bean earthiness echoes the honey's warmth, or alongside jokbal where the fatty richness needs a sweet-bodied counterbalance.
HoneyBeeswaxToasted grain
bindaetteok (mung bean pancake)jokbal (braised pig's feet)
8% ABV750ml
Korean Makgeolli
G12 Goldilocks
G12 골디락스
G12 Goldilocks is a 12% ABV makgeolli from Jeollanam-do that pushes the category into richer, more structured territory while retaining its inherent creamy appeal. Brewed with domestic non-glutinous and glutinous rice, nuruk, and yeast, the higher alcohol level builds a denser, more full-bodied grain profile than standard makgeolli. The name suggests a Goldilocks balance — substantial enough for food pairing yet smooth enough for casual drinking — and it delivers on that promise with savory jeon, crispy fried dishes, and bold fermented flavors.
CreamySweet
Korean pancakes (jeon)fried chicken
12% ABV500ml