Kooksoondang
국순당
Major brewery in Hoengseong, Gangwon Province, producing a wide range of makgeolli including probiotic and fruit-flavored varieties.
- Region
- Gangwon
- Address
- 강원도 횡성군 둔내면 현천리 120
- Website
- drink.ksdb.co.kr/
Products (8)
Korean Traditional Drink
Icing Grapefruit
아이싱 자몽
Guksundang Brewery, one of Gangwon-do's larger traditional producers, created Aising Jamong as a low-ABV, fruit-forward option that introduces grapefruit extract into a rice-fermented base. At 4% ABV in a slim 350ml can, it is positioned firmly as a casual, single-serving drink — closer to a flavored seltzer in occasion than a traditional pour meant for lengthy meals. The grapefruit component brings a clean citrus bitterness that is more pith than juice, providing a dry counterpoint to the rice base's inherent softness. The aroma opens with pink grapefruit peel and a whisper of rice starch. First sip: the citrus bitterness arrives quickly, then the rice fermentation smooths it into a rounded midpalate before the finish dries out with a refreshing snap. Compared to other fruit-infused traditional drinks, this reads lighter and more carbonated in feel, less syrupy. It works well as a palate cleanser between bites of samgyeopsal or spicy tteokbokki. You could also pair it with light bar snacks — dried squid, peanuts, or cheese sticks — where the grapefruit lift keeps things lively without overwhelming the snack flavors.
Grapefruit-bitterRefreshing
Korean side dishes (banchan)grilled meat
4% ABV350ml
Korean Makgeolli
Kooksoondang Ihwaju
국순당 이화주
Kooksoondang, one of Korea's largest traditional beverage producers in Hoengseong, Gangwon-do, revives the historic Ihwaju ('pear-blossom wine') tradition with this 12.5% ABV makgeolli bottled in a compact 400ml format. Ihwaju historically refers to rice wine made in spring when pear trees bloom, using a special ihwa nuruk (pear-blossom nuruk) that captures ambient yeasts during pear-blossom season. The aroma is dense and layered: sweet rice porridge, ripe banana, a honeyed grain depth, and a faint floral whisper from the ihwa nuruk culture. On the palate, the body is thick and almost custard-like, with concentrated grain sweetness that rolls slowly across the tongue. At 12.5%, the alcohol provides structure and warmth rather than harshness, and the finish is long with caramelized rice notes and a faint spiced edge. This drinks more like a dessert rice liqueur than a session makgeolli. The 2019 Chajaganeun Yangjojang designation recognizes the brewery's scale and heritage. Serve at 10-14°C in a small cup — the concentration rewards slow sipping. Pair with yakgwa (honey pastry) for a traditional sweets pairing, or with salty jangajji (pickled vegetables) where the dense sweetness and salt create a satisfying push-pull.
Dense sweet rice porridgeRipe banana and honey grainFaint pear-blossom nuruk floral
Korean pancakes (jeon)fried chicken
12.5% ABV400ml
Korean Makgeolli
Yesnal Makgeolli 古
옛날막걸리 古
Kooksoondang's Yesnal Makgeolli Go (古, meaning 'ancient' or 'old') is an 8% expression using domestic rice and nuruk in Gangwon-do that deliberately reaches back toward a pre-industrial makgeolli style. The nuruk fermentation is more prominent here than in the brewery's lighter commercial lines, bringing a warm, bread-dough aroma with earthy undertones and a faint whiff of overripe pear. On the palate at 8% ABV, the body is medium-full and creamy with a rustic grain sweetness that tastes less refined and more wholesome than modern sweetened makgeolli. The mid-palate carries a distinctive savory yeast note — almost like sourdough — and the finish is soft with a gentle fermented-grain warmth that encourages slow drinking. Compared to the same brewery's 1000eok Yusangyun or Daebak lines, the Go version trades streamlined cleanness for textural depth and character. This is the choice when you want makgeolli to taste like it came from a village tavern. Serve at 7-9°C with doenjang-jjigae where the rustic ferment echoes fermented soybean depth, or with bindaetteok (mung bean pancakes) where the earthy grain-on-legume pairing is deeply traditional.
Bread-dough nuruk warmthOverripe pear whiffRustic wholesome grain
Korean pancakes (jeon)fried chicken
8% ABV750ml
Korean Makgeolli
1000eok Yusangyun Makgeolli
1000억 유산균 막걸리
Kooksoondang's lactic-culture flagship from Gangwon-do uses domestic rice and nuruk to produce this 5% makgeolli that has won three consecutive Grand Prizes in the Korea Liquor Awards' raw makgeolli category (2021 onward). The '1000 billion lactic bacteria' branding reflects a deliberate focus on probiotic culture density, and the flavor profile follows suit — this is a makgeolli where lactic acidity and milky smoothness take center stage. The aroma is clean yogurt and steamed rice with minimal funkiness. On the palate, the body is light-to-medium and silky, with a gentle sweetness that is immediately tempered by a bright, refreshing lactic tang reminiscent of drinking yogurt (yakult). The finish is short, crisp, and palate-cleansing. At 5% ABV it drinks like a session refresher. Compared to the more rustic Yesnal Go from the same brewery, this is the modern, accessible face of Kooksoondang — smooth where the other is textured, clean where the other is funky. Serve at 4-6°C with spicy jjamppong (seafood noodle soup) where the lactic freshness resets between spoonfuls of chili broth, or as a standalone afternoon drink with light fruit and cheese.
Clean yogurt aromaYakult-like lactic tangSilky light body
Korean pancakes (jeon)fried chicken
★Awards
5% ABV750ml
Korean Makgeolli
Guksundang Fresh Makgeolli Daebak
국순당 생막걸리 대박
Kooksoondang's Daebak ('jackpot') expression strips the recipe to rice alone, with no listed nuruk or additional starters, relying on the brewery's industrial-scale fermentation expertise to extract clean grain flavor at 6% ABV. The aroma is notably pure: steamed short-grain rice with a faint floral lift and almost no fermentation funk. On the palate, the body is medium-light and creamy with a steady, uncomplicated sweetness — rice and nothing else. The finish is clean with the barest lactic whisper keeping it from flatness. The 2019 Chajaganeun Yangjojang designation is somewhat unusual for a producer of Kooksoondang's scale, but it signals the brewery's investment in craft credibility and visitor experience at their Hoengseong facility. Compared to the 1000eok Yusangyun from the same house, Daebak trades the lactic-forward identity for pure rice expression. Serve at 4-6°C with samgak-gimbap (triangle rice balls) for a rice-on-rice simplicity, or with tangsuyuk (sweet-and-sour pork) where the clean sweetness mirrors the glaze without competing.
Pure steamed-rice aromaFaint floral liftUncomplicated grain sweetness
Korean pancakes (jeon)fried chicken
6% ABV750ml
Korean Makgeolli
First Brewed in 2017 with New Rice
2017년 햅쌀로 빚은 첫술
Guksundang Brewery in Gangwon-do times this 7% makgeolli to the new rice harvest, fermenting freshly milled domestic grain while its starch is still bright and fragrant. The nose opens with just-steamed short-grain rice and a trace of raw dough, then the palate delivers a pillowy creaminess that tapers into a gentle, cereal-sweet finish without residual weight. Because the rice is processed soon after harvest, there is a vibrancy in the grain flavor that older stockpiled rice cannot match — think the difference between day-old bread and a warm loaf. Serve at 6-8°C alongside haemul pajeon where the seafood oil meets the soft body, or with doenjang-jjigae whose fermented soybean depth contrasts the clean grain sweetness.
Steamed riceRaw doughCereal sweetness
haemul pajeon (seafood pancake)doenjang-jjigae (soybean paste stew)
7% ABV750ml
Korean Traditional Drink
Sasitongeumju
사시통음주
Sasitongeumju from Gangwon-do is an 18% brew made with rice, nuruk, and wheat flour — a simple triad that produces a surprisingly assertive result. The wheat flour is the unusual ingredient here; it adds a raw, doughy quality to the fermentation that you rarely encounter in rice-only styles. The nose carries freshly kneaded bread dough and dried apricot, with a faintly yeasty warmth underneath. The palate is medium-full and distinctly grainy, with a texture that has more bite than silk — almost gritty in a satisfying way. The midpalate introduces toasted walnut and the finish turns dry, warm, and substantial, anchored by the wheat's bready depth. At 18%, this needs food. Serve at 14-16°C with dakdoritang (braised spicy chicken), where the braising liquid's gochugaru heat gets absorbed by the bready body, or with makguksu (Gangwon-do buckwheat noodles), a regional pairing that makes geographic sense.
Bread doughDried apricotToasted walnut
dakdoritang (braised spicy chicken)makguksu (buckwheat noodles)
18% ABV550ml
Korean Soju
Ryeo
려
Ryeo is a 25% ABV blended soju from Gangwon-do that combines two Yeoju-sourced distillates: 100% Yeoju rice soju and 100% Yeoju sweet potato soju. The blend is a deliberate study in contrast and complement — rice's clean precision meeting sweet potato's earthy warmth. The nose opens with a balanced duality: polished rice clarity on one side, roasted sweet potato earthiness on the other, unified by a gentle grain-sweetness bridge. On the palate, the body is medium with a smooth, rounded texture. The rice component provides structure and cleanliness — a polished backbone that keeps the spirit focused — while the sweet potato brings warmth, earthiness, and a rounder mouthfeel. Neither dominates; instead, they create a third character that belongs to neither parent alone. The mid-palate reveals a pleasant creaminess from the sweet potato starch, balanced by the rice's drier edge. The finish is moderate and clean, with lingering earthy warmth and a touch of rice crispness. The 375ml bottle is versatile and approachable. Serve slightly chilled or at room temperature, with Korean comfort food like jjigae, roasted meats, or root-vegetable dishes where the dual-grain character adds depth without complexity fatigue.
CleanSmooth
raw fish (hoe)grilled meat (galbi)
★Awards
25% ABV375ml
