Oksoonga Sogokju Maju
옥순가 소곡주 마주
A family-run brewery in Seocheon, Chungnam, specializing in sogokju, a traditional clear rice wine.
- Region
- Chungcheongnam
- Address
- 충청남도 서천군 서초면 시초동로 88-1
Products (2)
Korean Traditional Drink
Maju Sogokju
마주 소곡주
Oksunga Sogokju Maju Brewery in Chungcheongnam-do distinguishes this 16% sogokju by weaving mosit leaf (ramie) through a base of domestic glutinous rice, white rice, and Korean wheat nuruk. The mosit leaf doesn't dominate; it contributes a gentle herbaceous note — think mugwort's quieter cousin — that threads through the grain sweetness without overwhelming it. The dual-rice build gives the body a rounded, slightly chewy texture, while the wheat nuruk adds a biscuity warmth. The finish is moderately long, resolving with a clean, green-tinged dryness from the mosit. Serve at 12-14°C alongside kongnamul-gukbap (soybean sprout rice soup) where the drink's herbaceous lift brightens the mild broth, or with bulgogi where the caramelized soy-garlic marinade meets the biscuity grain warmth.
Mosit leaf herbaceousBiscuity wheat nurukRounded chewy texture
kongnamul-gukbap (soybean sprout rice soup)bulgogi (marinated grilled beef)
16% ABV500ml
Korean Soju
Maju Sogok Hwaju
마주 소곡화주
Maju Sogokhwaju is a 41% ABV distilled spirit from Chungcheongnam-do, crafted from a remarkably diverse ingredient list: domestic glutinous rice, white rice, mosil leaves (mosinnip), wheat nuruk, purified water, and yeast. Few Korean spirits layer this many components, and the result is a flavor profile of unusual depth and herbal sophistication. Sogokhwaju is a traditional style with historical roots, and the mosil leaf addition is a signature element that links this bottle to Korea's long tradition of infusing spirits with local botanicals. The nose opens with fragrant herbal notes — dried mosil leaf, a subtle green-vegetal freshness — layered over warm grain sweetness from the dual-rice base. On the palate, the body is medium-full with a rounded, coating texture. The glutinous rice provides a characteristic chewiness and sweetness, while the white rice contributes a cleaner grain structure. The mosil leaf imparts a distinctive herbal layer — slightly bitter, earthy, and aromatic — that gives the spirit a contemplative quality. Wheat nuruk adds its own earthy, tangy fermentation depth. The finish is long and warming, with herbal and grain notes intertwining through a dry, clean close. The 500ml bottle suits deliberate sipping. Serve neat at room temperature with Korean medicinal herb cuisine (boyangshik), alongside hearty soups like samgyetang, or with aged cheese where the herbal complexity adds an unexpected dimension.
CleanSmooth
grilled meat (galbi)bossam
41% ABV500ml
