K-Soju
케이소주
Craft brewery in Jeonju, North Jeolla Province, producing traditional takju and yakju varieties.
- Region
- Jeonbuk
- Address
- 전북 전주시 완산구 중산중앙로27. 3층
- Website
- ksoju.modoo.at/
Products (4)
Korean Makgeolli
Seoktanju Takju
석탄주 탁주
Kei Soju Brewery in Jeollabuk-do crafts Seoktanju Takju from 100% domestic glutinous rice (chapsal), nuruk, and purified water, reaching a formidable 15% ABV through extended fermentation alone — no spirit addition. Glutinous rice contributes a distinctly different texture from regular rice: the higher amylopectin content creates a thicker, more viscous body with a sweetness that reads as deeper and more caramelized. The aroma is intense — concentrated sweet rice with notes of dried fruit, almost like baked mochi. The first sip coats the mouth with velvety density, and the sweetness is robust but has enough grain tannin behind it to prevent cloying. Midpalate, the nuruk's fermentation character introduces a faint earthy bitterness, and the finish is long, warm, and gently drying. This is takju for sipping, not gulping — the concentration rewards patience. Compared to soju at similar ABV, this offers far more texture and grain complexity, trading sharpness for density. It matches beautifully with jokbal (braised pig feet), where the collagen-rich meat and the drink's viscous body create a harmonious textural experience. Braised galbi or bossam with aged kimchi are also excellent partners, as the salt and fat need a drink with this level of sweetness and weight to balance.
ViscousCaramelized
Korean pancakes (jeon)fried chicken
15% ABV500ml
Korean Makgeolli
Bangmunju Takju
방문주 탁주
K-Soju in Jeonju crafts this 15% takju from domestic glutinous rice, nuruk, and purified water — a stripped-back recipe that lets rice fermentation do all the talking. The aroma opens with toasted mochi and honey-drizzled rice cake, followed by a velvety, almost custard-like mouthfeel that coats every corner of the palate. Despite the high ABV, there is no sharp burn; instead, warm grain sweetness rolls through a long, gently spiced finish with a whisper of cinnamon and dried persimmon. Serve lightly chilled at 10-14°C to let the glutinous rice depth shine without muting the nuance. Exceptional alongside braised galbi-jjim where the fat-cutting warmth is welcome, or slow-cooked doenjang-jjigae for a satisfying umami echo.
Toasted mochi aromaCustard-like bodyWarm cinnamon-spiced finish
braised galbi-jjim with chestnutsslow-simmered doenjang-jjigae
15% ABV500ml
Korean Cheongju
Bangmunju Yakju
방문주 약주
K-Soju Brewery in Jeollabuk-do brews Bangmunju Yakju from domestic glutinous rice, nuruk, and purified water — the same foundational trio as its takju sibling, but clarified into a translucent yakju that reveals a different dimension of the fermentation. The nose carries toasted glutinous rice and a subtle dried-chrysanthemum hint that may come from the nuruk's wild cultures. On the palate at 15% ABV, the body is medium with a silky weight, and the sweetness reads as roasted chestnut rather than sugar — a warm, autumnal character. The finish is measured: a gentle grain warmth that recedes into mild dryness. This yakju particularly excels with galchi-jorim (braised hairtail), where the soy-spice sauce and the drink's nutty warmth create a rich, cohesive bite. It also works well alongside perilla seed sujebi, where the nutty broth and the chestnut-toned yakju reinforce each other.
Toasted glutinous riceDried chrysanthemumRoasted chestnut
galchi-jorim (braised hairtail)deulkkae-sujebi (perilla seed dough soup)
15% ABV500ml
Korean Soju
Durihyang
두리향
Durihyang is a 43% ABV distilled spirit from Jeollabuk-do, made with domestic glutinous rice, nuruk, and purified water — a classical three-ingredient formula that puts the burden of character entirely on raw material quality and fermentation skill. At 43%, this sits in premium territory where every nuance of the distillation process becomes audible. Glutinous rice differs from standard rice in its higher starch content and waxy texture, which translates into a sweeter, rounder base spirit with more body. The nose opens with a warm, sweet grain character — think freshly pounded rice cake (tteok) — complemented by earthy nuruk depth and a faint floral lift. On the palate, the body is medium-full with a notably smooth, almost creamy texture that distinguishes glutinous rice spirits from their non-glutinous counterparts. The sweetness is natural and rounded, with a mochi-like softness that wraps around the alcohol's warmth. Nuruk brings its characteristic earthiness and tangy edge, adding structural complexity. The finish is long, warming, and gently sweet, with a persistent grain softness and clean, dry tail. The 500ml bottle is appropriate for a spirit of this proof. Serve neat at room temperature to appreciate the creamy texture, alongside traditional Korean sweets like yakgwa, with rich braised dishes, or as a meditative solo pour where the glutinous rice sweetness provides quiet satisfaction.
CleanSmooth
grilled meat (galbi)bossam
43% ABV500ml
