Choi Haeng-suk Traditional Brewery
최행숙전통주가
Traditional family brewery in Paju, Gyeonggi Province, producing beauty-themed takju and yakju.
- Region
- Gyeonggi
- Address
- 경기도 파주시 법원읍 사임당로 763
Products (3)
Korean Makgeolli
Beauty Takju
미인탁주
Choehaengsuk Traditional Brewing in Gyeonggi-do uses glutinous rice (chapssal) as the sole grain, which immediately sets this 10% takju apart from the non-glutinous rice majority. Glutinous rice contains almost entirely amylopectin starch — the branched-chain molecule that creates a stickier, silkier gel when fermented — so the mouthfeel here is noticeably plusher and more coating than standard makgeolli. The aroma is toasted mochi with a dusting of powdered sugar and a faint nuruk mustiness. On the palate, the body is full and velvety, with sweetness that feels like warm rice cake rather than added sugar, building into a long, soft finish where the nuruk's earthy grain character provides a savory anchor. At 10% ABV the warmth amplifies the chapssal richness without turning hot. Compared to non-glutinous rice makgeolli at the same strength, this one feels denser, more dessert-adjacent, and smoother on the tongue. Serve at 8-12°C — cold enough to keep the texture from turning heavy, warm enough to let the mochi aromatics bloom. Pair with japchae where the glass noodles' slippery sweetness mirrors the drink's texture, or with hobakjeon (pumpkin pancake) where the squash sweetness harmonizes with the chapssal's inherent sugariness.
Toasted mochi aromaVelvety amylopectin bodyWarm rice-cake sweetness
Korean pancakes (jeon)fried chicken
10% ABV500ml
Korean Cheongju
Miin Yakju
미인약주
Miin Yakju ('Beautiful Person' Yakju) from Gyeonggi-do is a 15% yakju built entirely on glutinous rice, nuruk, and purified water. The glutinous rice monopoly gives it a noticeably thicker, more viscous texture than blended-rice yakju — the liquid clings to the glass and pours with visible weight. The nose carries sweet rice porridge (ssal-juk), roasted peanut, and a faint floral note that could be from the nuruk culture. On the palate, the viscosity translates into a coating mouthfeel that fills every crevice, with a pronounced rice sweetness at the midpalate that recalls injeolmi-coated in roasted soybean powder. The finish is warm and moderately long, with a very slight astringency from the nuruk tannins. Serve at 10-14°C with tteokgalbi (minced short rib patties), where the meat's tender sweetness echoes the rice's sweetness in a rich-meets-rich pairing, or with hobakjuk (pumpkin porridge), where two viscous, sweet preparations merge into pure comfort.
Sweet rice porridge (ssal-juk)Roasted peanutInjeolmi with soybean powder
tteokgalbi (minced short rib patties)hobakjuk (pumpkin porridge)
15% ABV500ml
Korean Cheongju
Ahwangju
아황주
Ahwangju is a 17% ABV cheongju from Gyeonggi-do, brewed by Choehaengsuk Traditional Brewing using both glutinous and non-glutinous rice with nuruk and purified water. The dual-rice approach creates a structural tension that defines this bottle: the glutinous rice supplies a rounded, slightly waxy sweetness while the non-glutinous rice introduces a firm, dry backbone that prevents the palate from going soft. The nose opens with polished grain and a faint dried-jujube warmth. On the palate, the body is medium-full with a satin-like smoothness that belies the 17% strength — there is no harsh alcohol bite, just a slow-building warmth that carries through a long, disciplined finish. The midpalate reveals toasted chestnut and a whisper of white pepper before the dryness takes over. Serve at 12-15°C with galbi-jjim where the braised soy richness finds structure in the drink's firm center, or alongside a composed hanjeongsik where the clean arc of each sip resets between courses.
CleanSmooth
Korean full course (hanjeongsik)grilled fish
17% ABV500ml
