Joeun Sool
좋은술
Brewery in Pyeongtaek, Gyeonggi Province, producing artistically named fresh takju and yakju varieties.
- Region
- Gyeonggi
- Address
- 경기 평택시 오성면 숙성뜰길 108
- Website
- jsul.modoo.at/
Products (5)
Korean Makgeolli
Sulgeurida Fresh Takju
술그리다 생탁주
Joheunsul Brewery in Gyeonggi-do ferments domestic rice with nuruk to create this 10% takju that occupies the gap between casual session makgeolli and high-proof contemplative sipping. The aroma is warm and malty — toasted rice with a caramel edge and a hint of nuruk's bread-crust character. On the palate, the body is dense and creamy but polished, with sweetness that tastes concentrated rather than added, rolling through a long mid-palate before a slow, warming finish. The nuruk contributes a savory undercurrent that prevents the 10% sweetness from becoming one-dimensional. The 500ml format suggests this is a measured pour, not a free-flowing table wine. Compared to the brewery's higher-proof Cheonbihyang Oyangju Takju (14%), this version is more approachable — still dense, but the alcohol heat stays in the background. Compared to mass-market 6% makgeolli, the difference in body and complexity is dramatic. Serve at 8-10°C with spicy gopchang-gui (grilled intestines) where the dense, creamy body tames the chili oil, or with hobakjeon (squash pancakes) where the caramel grain meets squash sweetness.
Toasted rice caramelNuruk bread-crust characterDense polished body
Korean pancakes (jeon)fried chicken
10% ABV500ml
Korean Makgeolli
Cheonbihyang Oyangju Takju
천비향 오양주 탁주
Joheunsul Brewery in Gyeonggi-do pushes takju into high-proof territory with this 14% Oyangju (five-brew) takju, named for the traditional five-stage brewing method where rice and nuruk are added in sequential batches to build complexity and strength. Each addition layer deepens the fermentation character, producing a final product denser and more complex than single-brew approaches. The aroma is intense: concentrated caramelized rice, dried fruit (dates, persimmon), nuruk earthiness, and a faint alcohol warmth. On the palate, the body is remarkably thick and almost chewy, with layered sweetness that shifts from honey to nurungji (scorched rice) to dark grain. Despite the 14% strength, the alcohol integrates smoothly rather than burning. The finish is very long, with warming spice, subtle tannin from the nuruk, and a lingering savory depth. The 500ml bottle demands small, deliberate pours. Compared to the same brewery's 10% Sulgeurida, Oyangju operates at a different level of intensity — this is closer to a dessert wine in concentration. Serve at 10-14°C with braised bossam where the fat-cutting warmth is needed, or sip it solo after dinner alongside dried persimmon and walnut (gotgam-ssam).
Concentrated caramelized riceDried date and persimmonChewy thick body
Korean pancakes (jeon)fried chicken
14% ABV500ml
Korean Makgeolli
Sulyeppeuda Fresh Takju
술예쁘다 생탁주
Joheunsul Brewery in Gyeonggi-do pushes this fresh takju to 13% ABV using only Korean rice and nuruk — no added sweetener, no dilution to soften the blow. The result is a makgeolli-style pour with uncommon weight and intensity. The aroma opens with concentrated steamed rice and a hint of overripe banana from the high-gravity ferment. On the palate, the body is thick and creamy, almost porridge-like, with a grain sweetness that hits firmly and lingers through a long, warming finish. Alcohol heat is noticeable but not harsh — it arrives as a gentle glow in the chest rather than a burn on the tongue. Compared to standard 6% makgeolli, this feels like an entirely different category: denser, more contemplative, and far more assertive with food. The nuruk character is more pronounced here too, adding an earthy backbone that keeps the sweetness from becoming one-dimensional. Serve at 10-14°C (not ice-cold — too much chill masks the grain depth). Pair with galbi-jjim whose braised fat and soy-sugar glaze can match the drink's weight, or with spicy dakbal (chicken feet) where the thick body wraps around the heat without flinching.
Concentrated steamed riceOverripe banana ferment notePorridge-thick body
Korean pancakes (jeon)fried chicken
13% ABV500ml
Korean Cheongju
Cheonbihyang Oyangju Yakju
천비향 오양주 약주
Cheonbihyang Oyangju Yakju from Gyeonggi-do carries one of the most decorated track records in Korean traditional spirits: 2018 and 2020 Woorisool Grand Prize in yakcheongju, plus selection as a 2016 Blue House presidential banquet drink. The grain bill is pure — domestic rice and nuruk only — but the result suggests a more complex recipe. The nose is expressive, with white grape, steamed sticky rice, and a faint honey-beeswax note. On the palate at 16% ABV, the body is medium-full with remarkable viscosity, almost syrupy but saved from heaviness by a thread of acidity that runs through the center. The midpalate unfolds toasted pine nut and dried persimmon, while the finish is extended and gently bitter, like the skin of a white grape. Serve at 12-14°C with hongeo-hoe (fermented skate), where the drink's viscosity and acidity manage the skate's ammonia punch, or with hanwoo-gui (Korean beef), where the pine nut note harmonizes with the beef's marbled fat.
White grapeHoney-beeswaxToasted pine nut
hongeo-hoe (fermented skate)hanwoo-gui (Korean beef grill)
★Awards
16% ABV500ml
Korean Cheongju
Cheonbihyang Hwaju
천비향 화주
Cheonbihyang Hwaju is a 40% ABV cheongju-style spirit from Gyeonggi-do, made from domestic rice and nuruk. The hwaju (fire liquor) designation indicates this has been distilled to high proof, concentrating the fermented rice and nuruk character into a powerful, aromatic spirit. The simplicity of ingredients — just rice and nuruk — means the quality of fermentation and distillation must carry the entire result. The nose opens with intense rice concentration — toasted grain, warm rice porridge, and a complex nuruk-derived bouquet of dried herbs, wild flowers, and a hint of aged funkiness. On the palate, the body is medium-full with a rich, oily texture. The rice character is amplified and layered: warm grain sweetness that builds through toasted, caramelized, and honeyed stages. The nuruk adds remarkable depth — a complex, almost wine-like savory quality with umami undertones. At 40%, the alcohol is assertive but well-integrated, providing structure and carrying the aromatics. The finish is long, warming, and deeply satisfying, with persistent grain warmth and nuruk complexity fading into a clean, dry tail. The 375ml bottle demands respect. Serve neat at room temperature as a meditation spirit, alongside Korean temple cuisine, fermented side dishes like aged kimchi, or strong-flavored grilled meats.
CleanSmooth
Korean full course (hanjeongsik)grilled fish
40% ABV375ml