Nakcheon
낙천
Brewery in Donghae, Gangwon Province, producing makgeolli including pumpkin-flavored varieties.
- Region
- Gangwon
- Address
- 강원도 동해시 공단2로 73
- Website
- nakchun.modoo.at/
Products (2)
Korean Makgeolli
Kkameo Makgeolli
까메오 막걸리
Nakcheon Brewery in Donghae, Gangwon-do ferments rice with nuruk, yeast, and a touch of fructose for this 6% crowd-pleaser. The aroma is straightforward: freshly milled rice with a cotton-candy lightness. On the palate, the texture is plush and yielding, sweetness sits at the forefront but never becomes cloying thanks to a mild lactic undercurrent. The finish is short and clean with a powdery-rice aftertaste. Best served very cold at 4-6°C as a session-style pour. Pairs naturally with spicy tteokbokki where the soft sweetness tempers gochujang heat, or crispy twigim tempura for a classic Korean pojangmacha vibe.
Freshly milled riceCotton-candy lightnessPlush yielding texture
spicy tteokbokki in gochujang saucecrispy assorted twigim tempura
6% ABV550ml
Korean Makgeolli
Jijangsu Hobak Makgeolli
지장수 호박막걸리
Nakcheon Brewery in Gangwon-do brews this 6% makgeolli with jijangsu — a mineral-rich underground water filtered through yellow clay — which gives the mouthfeel a distinctly rounded, almost silky character before any grain flavor even registers. Rice, nuruk, and yeast build the familiar creamy core, while the 'hobak' (pumpkin) styling brings a mellow, gourd-like sweetness that is comforting rather than assertive. The 550ml format sits between single-serve and shared pouring. A 2014 Korea Woorisool Top Prize in pasteurized makgeolli confirms the technical precision. Serve at 6-8°C with hobak-jeon (pumpkin pancake) for thematic harmony, or with kimchi-jjigae where the silky body absorbs chili-sour heat.
Mineral-rich waterSilky mouthfeelGourd-like sweetness
hobak-jeon (pumpkin pancake)kimchi-jjigae (kimchi stew)
★Awards
6% ABV550ml
