Janghui Doga
장희도가
Brewery in Cheongju, North Chungcheong Province, specializing in royal liquors inspired by King Sejong.
- Region
- Chungcheongbuk
- Address
- 충북 청주 청원구 내수읍 미원초정로 1275
- Website
- jhdg3491.modoo.at/
Products (2)
Korean Makgeolli
King Sejong Eoju Takju
세종대왕어주 탁주
Janghui Doga in Chungcheongbuk-do produces this takju under the name of King Sejong, referencing the historical connection between the Sejong-si area and the Joseon dynasty's most celebrated ruler. With just Korean rice, nuruk, and purified water, the recipe is deliberately austere, letting extended fermentation build the 13% ABV rather than adding sugars or adjuncts. The nose is distinctly more intense than everyday makgeolli — concentrated cooked rice, a wisp of ethanol warmth, and a faint floral note from the nuruk. The first sip reveals a dense, almost chewy texture where the rice sweetness is amplified to a syrupy concentration without being actually syrupy. The nuruk adds a mineral backbone and a subtle earthy complexity beneath the sweetness. The finish is long, warm, and slightly drying, with a pleasant grain bitterness at the very end. Compared to 6% fresh makgeolli, this is a fundamentally different drinking experience — slower, more contemplative, rewarding small sips rather than casual gulping. It is best served at 12-14°C alongside rich dishes: samgyetang (ginseng chicken soup), galbijjim (braised short ribs), or aged kimchi jjigae where the deep ferment flavors can dialogue.
ConcentratedMineral
Korean pancakes (jeon)fried chicken
13% ABV500ml
Korean Cheongju
Sejongdaewangeoju Yakju
세종대왕어주 약주
Named for King Sejong's royal brew, this 15% yakju from Chungcheongbuk-do earned the 2019 Woorisool Grand Prize in the yakju category. The grain bill is elemental — rice, nuruk, water — but the execution pulls nuance from simplicity. The nose opens with steamed japonica rice and a trace of honeydew melon, understated and inviting. On the palate, the texture is sleek and medium-bodied, with a brief umami flash (almost dashi-like) at the midpalate before transitioning into a finish that is dry, slightly bitter like barley tea, and satisfyingly long. That savory undercurrent makes it more versatile than its sparse recipe suggests. Serve at 10-13°C with jogigu-i (grilled yellow croaker), where the fish's delicate sweetness amplifies the melon note, or with bindaetteok (mung bean pancake), where the pancake's nutty crunch meets the drink's quiet umami.
Steamed japonica riceHoneydew melon traceDashi-like umami flash
jogigu-i (grilled yellow croaker)bindaetteok (mung bean pancake)
★Awards
15% ABV500ml
