Jeju Saemju Brewery
제주샘주
A traditional Jeju brewery producing iconic omegi liquors made from millet, showcasing the island's unique brewing heritage.
- Region
- Jeju
- Address
- 제주 제주시 애월읍 애원로 283
- Website
- www.jejusaemju.co.kr
Products (5)
Korean Cheongju
Omegi Wine
오메기술
Omegisul is Jeju Island's signature grain drink, and this 13% version from a 2014 Visiting Brewery layers rice with foxtail millet (chajo), nuruk, yeast, enzymes, plus a botanical trio of cheongho (wormwood), joridae (bamboo leaf), and licorice. The millet is the soul here — it introduces a nutty, almost savory grain character that rice alone cannot provide, with a subtle earthiness that evokes volcanic Jeju soil. The bamboo leaf adds a green, vegetal crispness that lifts the midpalate, while licorice rounds the finish without sweetening it. The body feels surprisingly airy for a drink this complex, floating between grain-forward heft and herbal lightness. Serve at 10-12°C with galchi-jorim (braised hairtail fish in gochujang), where the sweet-spicy braising liquid meets the millet's savory edge, or with jeonbokjuk (abalone porridge), a quintessential Jeju pairing where two gentle textures merge.
Foxtail millet nuttinessVolcanic earthinessBamboo leaf green crispness
galchi-jorim (braised hairtail fish)jeonbokjuk (abalone porridge)
13% ABV375ml
Korean Traditional Drink
Nimome
니모메
Nimome is an 11% ABV brew from Jejusaemju Brewery in Jeju, crafted with white rice, nuruk, Jeju tangerine peel (gamgul jinpi), and yeast. The tangerine peel is the signature element — it delivers a bright, zesty citrus fragrance that sits atop the mild rice-and-nuruk foundation without overwhelming it. The nose opens with fresh mandarin zest and a hint of chamomile from the nuruk, creating an unusually fresh impression for a traditional Korean alcohol. On the palate, the body is light-medium and approachable, with the citrus brightness threading through the midpalate while the rice base provides a soft, cushioning sweetness. The finish is clean and moderately short, with a citrus-peel dryness that refreshes. Winner of the 2017 Korea Traditional Liquor Awards Grand Excellence in the yakcheongju category. Serve at 8-10°C with hoe (raw fish) where the citrus lift complements the sesame oil and wasabi, or alongside light banchan where the drink's brightness adds a dimension.
SmoothBalanced
raw fish (hoe)Korean side dishes (banchan)
★Awards
11% ABV375ml
Korean Soju
Seuri
세우리
Seuri is a 45% ABV botanical spirit from Jeju-do that layers wild-cultivated ginseng (sanyangsam), hasuo (fleeceflower root), and goji berry over a rice distillate base. Each botanical brings a distinct herbal voice: the ginseng contributes earthy bitterness and a medicinal depth, hasuo adds a subtle woody sweetness, and goji berry introduces a quiet dried-fruit warmth. The nose is gently complex — clean rice spirit clarity first, then a slow emergence of earthy root aromatics with a sweet herbal undertone. On the palate, the body is medium with a smooth, lightly coating texture. The ginseng's bitter-earthy character anchors the mid-palate while the hasuo and goji temper it with their respective sweetness, creating a balanced push-pull. The Jeju water provides a mineral clarity underneath everything. The finish is moderately long and warming, with ginseng earthiness persisting and a clean, dry exit. At 700ml, this is generously sized for a spirit of its complexity. Serve at room temperature to appreciate the botanical layers, alongside grilled meats where the herbal depth can stand up to smoke and fat, or with sashimi for a lighter contrast.
CleanSmooth
grilled meat (galbi)bossam
45% ABV700ml
Korean Traditional Drink
Gosorisul
고소리술
Gosorisul is a 40% ABV pot-distilled spirit from Jeju-do that combines white rice and millet through nuruk fermentation, producing a rounded, savory-leaning profile anchored in Jeju's traditional gosori distillation method. This is not a spirit that seeks to impress with flashy aromatics — its appeal lies in balance and an almost meditative consistency. The nose opens with warm, savory grain — a mix of steamed rice and toasted millet — with a subtle nuruk-derived funkiness and a clean mineral undertone from Jeju's volcanic water. On the palate, the body is medium with a smooth, rounded texture that wraps the grain flavors in a comfortable warmth. The millet adds a toasted, nutty dimension that white rice alone would not provide, while the rice contributes its familiar clean smoothness. Nuruk's umami influence threads quietly through the mid-palate, giving the spirit a savory depth that reads almost as broth-like. The finish is moderate and warming, with persistent grain savory character and a clean exit. The competition history spanning 2011-2013 top awards and a 2014 Find-a-Brewery designation reflect its standing. At 500ml, serve at room temperature alongside hoe where the clean profile frames seafood, or with banchan-heavy meals where the savory character mirrors the food.
SmoothBalanced
raw fish (hoe)Korean side dishes (banchan)
★Awards
40% ABV500ml
Korean Soju
Gosorisul
고소리술
Gosorisul is a 29% ABV distilled soju from Jeju Island, carrying on the island's traditional approach to spirit-making using rice and millet (chajo). The name derives from 'gosori,' the Jeju dialect word for the traditional copper still used in distillation. At this proof, the spirit delivers considerable warmth, yet the palate remains notably smooth and focused — the millet contributing a subtle nuttiness that distinguishes it from purely rice-based mainland soju. The addition of stevia provides a restrained sweetness that balances the distillation strength. Packaged in a 375ml bottle, Gosorisul captures Jeju's distinct brewing identity in a format suited for intimate dinners and careful sipping.
CleanSmooth
grilled meat (galbi)bossam
29% ABV375ml