Mungyeong Brewery
문경주조
Brewery in Mungyeong, North Gyeongsang Province, specializing in omija-flavored liquors and sparkling beverages.
- Region
- Gyeongsangbuk
- Address
- 경상북도 문경시 동로면 노은리 192번지
- Website
- mgomijasul.modoo.at/
Products (7)
Korean Makgeolli
Omija Fresh Makgeolli
오미자 생막걸리
Mun Gyeongjujo Brewery in Mungyeong, Gyeongsangbuk-do, incorporates 2.4% locally harvested omija (schisandra berry) into their rice-based makgeolli, earning a 2015 'Find-a-Brewery' (Chajaganeun Yangjojang) designation that marks them as a regionally significant producer. Omija is called the 'five-flavor berry' in Korean because it registers sweet, sour, salty, bitter, and pungent simultaneously, and that complexity genuinely shows up here. The nose carries mixed berry tartness layered over steamed rice, with an herbal undercurrent that recalls dried chrysanthemum. On the palate, the first sip brings a bright, almost cranberry-like acidity that is unusual for makgeolli, followed by the characteristic creamy rice weight settling in the midpalate. The finish lingers with a gentle herbal bitterness and a warming pungency at the edges. Compared to fruit-flavored makgeolli that rely on juice or extract, this reads more integrated — the omija feels fermented into the base rather than added on top. Pair it with haemul pajeon for a tartness-meets-umami contrast, or with spicy dakgalbi where the berry acidity provides relief between fiery bites.
HerbalTart
Korean pancakes (jeon)fried chicken
6.5% ABV750ml
Korean Makgeolli
With Clouds as Friends
구름을 벗삼아
Gureumeul Beossama — literally 'With Clouds as Friends' — is a 12% makgeolli from Gyeongsangbuk-do that uses 100% locally harvested new-crop rice and traditional Korean wheat nuruk. The wheat nuruk gives the fermentation a wilder, more complex flavor profile compared to commercially prepared koji: expect a slightly funky, yeast-bread aroma alongside the expected grain sweetness. Because only local new-harvest rice is used, there is a fresh, green-rice quality in the early palate that transitions into dense, almost mochi-like sweetness in the mid-section. The body is thick and coats the glass, closer to a nigori sake in texture than to a standard session makgeolli. The brewery earned the 2015 'Visiting Brewery' designation, recognizing its commitment to regional ingredients and hands-on craft. At this ABV, the warmth builds gradually through each sip and pairs well with hearty dishes — think samgyeopsal where the pork fat needs a drink with backbone, or doenjang jjigae whose earthy depth mirrors the nuruk funk. Avoid over-chilling; 10-12°C lets the wheat-nuruk character express itself fully.
Wheat-nuruk funkMochi-like
Korean pancakes (jeon)fried chicken
12% ABV750ml
Korean Makgeolli
Ohui Sparkling Makgeolli
오희 스파클링 막걸리
Mungyeongjujo Brewery in Gyeongsangbuk-do — the same house behind the omija makgeolli — combines white rice with dried omija (five-flavor berry) and a yeast-enzyme ferment for this 8.5% sparkling makgeolli. The omija is used dried rather than as juice, which concentrates its tart, peppery, and slightly bitter qualities. The aroma opens with cranberry-like tartness and dried rose petals over a steamed-rice backdrop. On the palate, fine natural carbonation gives the first sip a champagne-like lift before the creamy rice body settles in. The omija creates a tart spine running through the mid-palate that standard sweet makgeolli lacks, and the finish is dry-ish with a lingering berry astringency and mild warmth. At 8.5% ABV, it has enough structure for food pairing without being heavy. The 2015 Chajaganeun Yangjojang designation roots this in Mungyeong's omija heartland. Compared to the same brewery's still omija makgeolli, the sparkling format amplifies freshness and drinkability. Serve at 5-8°C with ojingeo-sundae (squid stuffed with rice) where the berry acid cuts through starch, or with yeolmu-kimchi (young radish kimchi) where tartness layers on tartness.
Dried cranberry tartnessRose-petal floralsChampagne-like carbonation lift
Korean pancakes (jeon)fried chicken
8.5% ABV500ml
Korean Makgeolli
Munhee Takju
문희 탁주
Mun Gyeongjujo Brewery in Gyeongsangbuk-do pushes this takju to 13% ABV — territory where most makgeolli lose their drinkability, but Munhee keeps a surprisingly composed texture. Domestic rice fermented to this strength develops a concentrated grain sweetness reminiscent of nurungji (scorched rice crust), layered with a warm alcohol glow that fills the mid-palate without burning. The body is dense and coating, closer to a dessert wine's weight than a standard cloudy rice drink. Expect aromas of toasted rice, dried apricot, and a hint of sourdough from extended fermentation. Serve at 10-14°C with galbi-jjim whose braised soy-sweetness mirrors the grain depth, or alongside aged kimchi whose sharp lactic bite cuts through the richness.
Nurungji (scorched rice)Dried apricotSourdough
galbi-jjim (braised short ribs)aged kimchi
13% ABV700ml
Korean Makgeolli
Clear Munhee Makgeolli
맑은 문희주
Mun Gyeongjujo Brewery in Gyeongsangbuk-do takes organic domestic glutinous rice and regular rice, ferments with traditional nuruk, and clarifies the result less aggressively than a standard cheongju — yielding a makgeolli that straddles the line between cloudy and clear. At 13% ABV, the body is surprisingly deep: organic rice contributes a nutty, almost walnut-like undertone beneath the expected creaminess. The sweetness is measured, more dried-pear than candy. Selected as a 2015 Visiting Brewery product, it has verifiable craft credentials. The 750ml bottle is generous for sharing. Pair it with dak-doritang (braised spicy chicken) where the chicken's gochugaru heat needs a creamy, grain-sweet cushion, or alongside kkaennip-jeon (perilla leaf pancake) where the herbal leaf and the walnut undertone create an aromatic overlap.
Walnut undertoneDried pearOrganic rice depth
dak-doritang (braised spicy chicken)kkaennip-jeon (perilla leaf pancake)
13% ABV750ml
Korean Fruit Wine
Omiroje Sparkling Wine
오미로제 스파클링 와인
Omiroje Sparkling Wine is a 12% ABV sparkling fruit wine from Gyeongsangbuk-do, built around Korean-grown omija (Schisandra chinensis), a berry famous for delivering five distinct taste sensations — sweet, sour, salty, bitter, and pungent — in a single fruit. This unique flavor complexity makes omija one of the most fascinating ingredients in Korean beverage making, and translating it into sparkling form is an inspired choice. The nose is lively and layered — red currant, dried rose petal, and a bright citrus-berry tartness that lifts the aromatics into effervescent territory even before the first sip. On the palate, fine bubbles carry a sweet-tart interplay across the tongue with genuine vivacity. The body is light with a refreshing, palate-cleansing quality. Omija's characteristic sourness provides natural backbone, keeping the sweetness disciplined and the overall impression energetic. The finish is bright and moderately short, with a clean berry snap and lingering floral whisper. Produced by a 2015 Chajaganeun Yangjojang (Visiting Brewery), this is a distinctive Korean take on celebratory sparkling style. The 750ml bottle suits festive gatherings. Serve well-chilled at 6-8°C as an aperitif, with light seafood appetizers, or alongside fruit-topped desserts where the sparkling acidity refreshes between sweet bites.
FruitySweet
cheeselight appetizers
12% ABV750ml
Korean Soju
Fox Gin
폭스진
Fox Gin is a 25% ABV soju from Gyeongsangbuk-do, combining Korean rice distillate with domestic hops for an unusually aromatic profile. The hop addition creates a subtle bitter-herbal edge that sets this apart from conventional soju, keeping each sip dynamic and interesting. At its proof, the texture stays smooth while the dry finish avoids any sweetness, making it a modern, sharp companion for grilled meats and fatty dishes.
CleanSmooth
grilled meat (galbi)bossam
25% ABV350ml
