Baehyejung Doga

Sweet rice porridge and ripe bananaLush caramel rice depthDense creamy body with live carbonation

Ugok Fresh Ju

우곡생주

From Baehyejung Doga in Hwaseong, Gyeonggi-do — a 2016 Visiting Brewery and winner of the 2019 Korea Traditional Liquor Awards Grand Prize in takju — Ugok Freshju is an unpasteurized 10% makgeolli of proven pedigree. The aroma opens with sweet rice porridge, ripe banana, and a faint yeasty lift from live fermentation. On the palate, the body is dense and creamy with a lush sweetness that deepens into caramel rice notes. The finish is surprisingly dry with a clean lactic bite. Serve at 8-10°C. Pairs beautifully with sashimi-grade gwangeo (halibut) hoe where the dense body stands up to wasabi, or crispy haemul-jeon where the live carbonation cuts through oil.

gwangeo halibut sashimi with wasabicrispy seafood haemul-jeon

10% ABV750ml

White grape and honeydew floral bouquetLactic base with fruity liftErythritol-light creamy sweetness

Horangi Fresh Makgeolli

호랑이 생 막걸리

Baehyejung Doga in Hwaseong, Gyeonggi-do — a 2016 Visiting Brewery with the 2016 Korea Traditional Liquor Quality Awards Excellence Award — crafts this aromatic 6% fresh makgeolli with rice, erythritol, yeast, koji, lactic acid, and synthetic fragrance (wheat-derived). The aroma is deliberately lively: a floral-fruity bouquet rises immediately after pouring, suggesting white grape and honeydew over a lactic base. On the palate, the body is medium-light and creamy with erythritol providing sweetness without heaviness. The finish is bright and crisp with a lingering aromatic floral tail. Serve very cold at 4-6°C. Pairs beautifully with raw fish (gwangeo-hoe) where the aromatic lift complements wasabi, or with haemul-twigim seafood tempura.

gwangeo-hoe flatfish sashimi with wasabihaemul-twigim assorted seafood tempura

6% ABV750ml

Hoduttangkong Makgeolli

호두땅콩막걸리

Hoduttangkong (walnut and peanut) Makgeolli from Gyeonggi-do's Pearhyejeong Doga is one of the more unusual bottles in the makgeolli category, incorporating domestic peanuts into a rice-and-wheat-nuruk base along with high-fructose syrup. The peanuts are not a garnish or afterthought — they fundamentally alter the aroma and flavor profile, adding a toasted-nut character that is rare in Korean rice drinks. On the nose, roasted peanut and marzipan notes sit on top of the usual milky grain foundation. The first sip delivers a surprisingly convincing nutty sweetness, almost like drinking liquid peanut brittle diluted with rice cream. The wheat kuk adds a bready warmth underneath, and the 6% ABV keeps everything light enough that the nut richness does not become heavy. The finish has a slight roasted tail. This bottle works best with foods that complement or contrast the nutty profile: crispy pajeon where the savory crunch echoes the peanut, or spicy tteokbokki where the sweet-nutty makgeolli cools the gochugaru burn. It is also a surprisingly good match for chocolate desserts as an after-dinner pour.

Roasted peanutMarzipan

6% ABV750ml

Honeydew melon candyFaint dairy backdropPillowy rice starch body

Meronia

메로니아

Baehyejeong Doga in Gyeonggi-do takes the makgeolli template in a deliberately playful direction by layering melon concentrate, synthetic melon aroma, and a subtle milk-like note over a rice-fermented base. At just 4% ABV it is among the lightest traditional-style pours available, drinking closer to a creamy melon soda than a grain-forward brew. The nose is immediately candy-melon with honeydew sweetness and a faint dairy backdrop. On the palate, the body is soft and pillowy with the rice providing just enough starchy weight to keep it from feeling like juice. The finish is short and clean with lingering melon perfume. Sweetness comes from both the rice ferment and added corn syrup (mulyeot), while stevia extract and aspartame keep the sugar level in check. This is not a bottle for purists — it sits closer to fruit-beer territory. But for gatherings where people want something easy, sweet, and low-alcohol, it fills a gap. Pair with fruit tarts, yakgwa honey cookies, or light Korean fried snacks (twigim) where the melon sweetness becomes dessert-adjacent.

4% ABV750ml

Polished rice concentrationStraw and ethanol warmthRice syrup dense sweetness

Ugokju

우곡주

Baehyejeong Doga in Gyeonggi-do ferments rice as the sole ingredient — no nuruk listed, no added water noted, no sweeteners — in this 13% makgeolli that represents perhaps the most minimalist approach possible for a high-ABV cloudy rice brew. With rice doing all the work, the character comes entirely from the grain's starch-to-sugar conversion and whatever microbial community the brewery cultivates. The aroma is concentrated and almost sake-like: polished rice, straw, and a faint ethanol warmth. On the palate, the body is creamy and firm, with a sweetness that feels deliberately concentrated — more rice syrup than candy — and a mid-palate density that coats the mouth with starchy weight. The finish is long, warm, and grain-focused, with the 13% ABV adding a gentle burn that slowly fades. Compared to multi-ingredient makgeolli at similar strength, this one reads purer and more exposing — there is nowhere for the rice quality to hide. Its 2016 Chajaganeun Yangjojang designation certifies the producer's hands-on approach. Serve at 10-14°C so the grain depth can project fully. Pair with galbi-gui (grilled short ribs) where the marinated char and fat need a creamy, warming counterweight, or with jokbal (pig's trotters) where the drink's density matches the collagen-rich meat.

13% ABV375ml

Soft rice with yeast floralityCondensed-milk brightnessTidy grain aftertaste

Maehwamareum Horangi Makgeolli

매화마름 호랑이 막걸리

Baehyejeong Doga in Gyeonggi-do produces this 7% makgeolli from rice alone — a clean-label approach that relies on the grain and the house fermentation culture to deliver all the flavor. The name combines maehwamareum (a rare aquatic plant native to Gyeonggi wetlands) with horangi (tiger), giving the bottle a playful regional identity. The aroma is gentle: soft rice with a light yeast florality. On the palate, the body is creamy and medium-weight, with a sweetness that reads bright rather than heavy — more like steamed rice doused in a trace of condensed milk than a sugary drink. The finish is tidy, with a mild grain aftertaste that fades without bitterness. At 7% ABV it occupies a comfortable middle ground: enough structure to taste deliberate, light enough to drink through a full meal. Compared to the same brewery's 13% Ugokju, this feels like the daytime sibling — easier, breezier, less contemplative. The 2016 Chajaganeun Yangjojang backdrop reinforces that even casual pours from this producer carry craft intent. Serve at 5-8°C with gyeran-mari (rolled egg omelette) where the mild sweetness complements the egg's savory softness, or with kimchi mandu (dumplings) where the creamy body wraps around vinegared dipping sauce.

7% ABV375ml

Ripe Kyoho grape juiceNuruk dry earthiness pullJuicy berry-like fruit sweetness

Buja Songsan Grape

부자 송산포도

Baehyejeong Doga in Gyeonggi-do presses Songsan grape juice — from grapes grown in the Hwaseong region's Songsan area — into a rice-and-nuruk fermentation, creating a 9% makgeolli that sits between traditional grain brew and fruit wine. The grape juice is not a trace garnish; it announces itself immediately. The aroma is ripe Kyoho-style grape with a backdrop of steamed rice and faint nuruk earthiness. On the palate, the body is creamy and medium-full, with grape sweetness leading the first beat — juicy and berry-like rather than candy-like — then the rice fermentation fills the mid-section with grain creaminess before the nuruk adds a dry, earthy pull at the end that prevents the fruit from turning cloying. At 9% ABV, the warmth is moderate, adding structure without competing with the grape. Compared to straight fruit wine, this retains the characteristic makgeolli turbidity and grain weight; compared to standard makgeolli, the grape gives it a vineyard personality. The 2016 Chajaganeun Yangjojang context ensures this is craft rather than novelty. Serve at 6-8°C to let the grape aromatics bloom without the rice body thinning out. Pair with Korean fried chicken (especially yangnyeom) where the grape sweetness plays off spicy-sweet glaze, or with soft cheese and crackers for a fusion appetizer approach.

Polished clean riceFaint caramel from syrupPrecise sweetness-acidity balance

9% ABV375ml

Korean Traditional Drink

Buja

부자

Baehyejeong Doga in Gyeonggi-do has built a reputation on this 10% label — twice honored at the Korea Traditional Liquor Awards (2013 Top Prize and 2016 Grand Prize in the sterilized makgeolli category) — by tuning rice-and-yeast fermentation for maximum smoothness and consistency. High-fructose corn syrup (gogwadang) sweetens the base, which sounds industrial but in practice delivers a rounder, less grainy sweetness than raw rice ferment alone. The aroma is clean and polished: mild steamed rice, a whisper of caramel from the syrup, and no rough yeast edges. On the palate, the body is smooth and balanced, with sweetness and acidity in careful equilibrium. There is no single flavor that jumps out — the design philosophy is harmony rather than drama. The finish is clean with medium length, leaving a faint malt-like warmth. At 10% ABV, the alcohol is present but integrated, providing a gentle scaffold rather than a burn. Compared to craft-forward, nuruk-driven makgeolli, this reads more refined and less wild — think of it as the tailored suit of the makgeolli world. Also holds 2016 Chajaganeun Yangjojang status. Serve at 7-10°C with sashimi-grade raw fish where the drink's neutral elegance refuses to compete with the fish, or with bulgogi where the caramel undertone mirrors the marinated beef's soy-sugar glaze.

raw fish (hoe)Korean side dishes (banchan)

10% ABV375ml

Buja — Korean Traditional Drink, from Gyeonggi, 10%

Pear Doga Roa 40do Yelrou

배도가 로아 40도 옐로우

Pear Doga Roa 40-do Yellow is a 40% ABV fruit spirit from Gyeonggi-do, crafted from a blend of domestic rice and Korean pear. The pear component sets this apart from standard rice soju, introducing a fragrant fruit dimension that elevates the spirit into aromatic territory. Korean pears are prized for their crisp texture, high water content, and delicate honeyed sweetness — qualities that translate into distillation as a bright, perfumed lift over the rice base. The nose opens with ripe Korean pear, honeydew melon, and a clean, waxy sweetness that feels elegant and restrained. On the palate, the body is medium with a polished, smooth texture. The pear character weaves through the rice foundation, creating a dual identity — grain warmth below, fruit brightness above. There is a subtle floral note in the mid-palate and a gentle spice that may come from the pear's natural aromatic compounds. The finish is long and clean, with persistent pear sweetness fading gracefully into a warm, dry grain close. The 350ml bottle is compact for a 40% spirit. Serve neat or slightly chilled, alongside Korean pear salad for a complementary echo, with white-fleshed fish dishes, or after dinner with light pastries where the pear fragrance elevates the pairing.

40% ABV350ml

Roa 40 Red

로아40 레드

Roa40 Red is a 40% ABV apple spirit from Gyeonggi-do, distilled entirely from apple soju base liquid. The name suggests a bolder, more characterful expression within the Roa range, and the 40% strength delivers on that promise. This is a spirit that puts apple distillation front and center without dilution compromises. The nose is concentrated and aromatic — baked apple, warm cinnamon-like spice notes that emerge naturally from the distillation, and a faint caramelized sweetness. On the palate, the body is medium-full with a smooth, slightly viscous texture. The apple character is intense and transformed: no longer fresh fruit but concentrated, cooked, and layered — apple compote, dried apple rings, and a warm, brandy-like depth. The 40% proof provides firm structure without aggressive heat, allowing the apple's natural sweetness and acidity to remain balanced. A subtle tannic quality from the apple skin adds dryness in the mid-palate. The finish is long and warming, with persistent baked-apple sweetness and a clean, dry close. The compact 350ml bottle is well-suited for focused sipping sessions. Serve neat at room temperature for maximum expression, alongside hard aged cheeses, caramelized pork belly, or apple-based desserts where the spirit's identity resonates.

40% ABV350ml

Roa 40 Yellow

로아40 옐로우

Roa40 Yellow is a 40% ABV spirit from Gyeonggi-do distilled from just two ingredients — Korean rice and Korean pear. The dual-grain-and-fruit base is unusual: rice provides the structural clarity of a classic soju while pear introduces a delicate fruit dimension that pure grain spirits cannot achieve. The nose is quietly elegant — clean rice distillate, a gentle pear-skin fragrance that floats rather than dominates, and a hint of white floral sweetness. On the palate, the body is medium-lean with a precise, fluid texture. The rice anchors the experience with its familiar neutral-to-dry character, while the pear weaves in intermittently — a moment of ripe fruit sweetness here, a flash of pear-skin tartness there. The pear never overwhelms; it decorates rather than defines. A subtle mineral note adds crispness in the mid-palate. The finish is clean and moderately dry, with lingering pear fragrance and the faintest rice-grain warmth. At 350ml and 40%, this is a refined sipping spirit. Serve slightly chilled or at room temperature alongside sashimi where the pear nuance mirrors Asian pear garnish, or with lightly seasoned dishes that let the subtle flavors come through.

40% ABV350ml

Roa 40 Yellow — Korean Soju, from Gyeonggi, 40%

Meronia

메로니아

Meronia is a 4% ABV flavored makgeolli from Gyeonggi-do, produced by Pear Hyejeong Doga using rice, nuruk, yeast, lactic acid, melon flavoring, and maltose syrup. The melon aromatic sits atop a traditional makgeolli body — creamy, slightly carbonated, and grain-rich — creating a modern hybrid that appeals to both makgeolli enthusiasts and newcomers seeking accessible flavors. The lactic acid adds a yogurt-like tang that keeps the melon sweetness from becoming flat, while maltose syrup ensures a smooth, plush texture throughout. At 4%, it is designed for extended drinking sessions rather than concentrated sipping.

CreamyAromatic

4% ABV750ml

raw fish (hoe)Korean pancakes (jeon)

Plum Taktail

매실탁테일

Plumtakteil (Maesil Takteil) is a 7% ABV makgeolli from Gyeonggi-do that merges Korean white rice with natural maesil (green plum) juice, creating a hybrid between traditional unfiltered rice wine and fruit wine. The makgeolli base provides the characteristic creamy, slightly effervescent texture — a result of ongoing lactic acid bacteria activity and suspended rice starch — while the maesil juice introduces sharp stone-fruit acidity and floral aromatics that lift the grain heaviness. This combination addresses the common criticism of plain makgeolli as too one-dimensionally starchy, adding a citric-acid-driven brightness without artificial flavoring. The 375ml bottle format suits the drink's sessionable character. Its quality earned the top prize (최우수상) at the 2011 Korea Traditional Liquor Awards, validating the fruit-makgeolli concept at the national competition level.

CreamySweet

7% ABV375ml

Plum Taktail — Korean Makgeolli, from Gyeonggi, 7%

Idam

이담

Idam is a 55% ABV soju from Gyeonggi-do distilled from Korean rice and Korean pear, one of the highest-proof traditional spirits in the Korean market. The pear component is significant: Korean pear (bae) contains sorbitol and malic acid, both of which survive distillation as trace compounds that soften the spirit's ethanol bite and contribute a faintly sweet, mineral-fresh quality even at this extreme proof. The rice provides a clean, neutral distillation base, while the pear's aromatic esters — particularly those responsible for the variety's distinctive fragrant, almost perfumed character — concentrate dramatically through distillation. The 700ml format and the 55% ABV position this firmly as a sipping spirit, meant to be consumed in small measures, perhaps with a few drops of water to open up the pear aromatics. Consecutive recognition at the 2012 and 2013 Korea Traditional Liquor Awards confirms the distillation technique's precision across multiple production years.

raw fish (hoe)grilled meat (galbi)

55% ABV700ml

Roa 19 Red

로아19레드

Roa 19 Red is a 19% ABV soju from Gyeonggi-do, distilled from domestic Korean apples through a fruit-based fermentation process. Sugar, yeast, and cellulase enzymes drive the apple fermentation, while potassium metabisulfite serves as antioxidant. The resulting spirit carries bright orchard notes — crisp apple skin, gentle sweetness — without the candy-like artificiality common in flavored commercial soju. At 19%, it occupies a middle ground between lower-ABV fruit wines and higher-proof distillates, delivering enough structure to pair with food while remaining approachable. The 350ml bottle encourages casual exploration, and the apple character stays vivid through a clean, smooth finish.

Korean side dishes (banchan)grilled meat

19% ABV350ml

Roa 19 Red — Korean Soju, from Gyeonggi, 19%

Korean Traditional Drink

Maehwa Mareum

매화마름

Maehwa Mareum is a 14% ABV traditional Korean drink from Gyeonggi-do, produced by Pear Hyejeong Doga using organic Korean rice and organic brown sugar from the Philippines. The addition of brown sugar distinguishes it from drier, rice-only fermented drinks, giving the palate a rounder, more approachable sweetness. At 375ml, it is a standard-sized bottle. The organic rice provides a clean grain backbone, while the brown sugar contributes caramel-like warmth and body. Additional ingredients include koji, yeast, an acidity regulator, and xanthan gum (contains wheat). The result is a smooth, medium-bodied drink that maintains fermented grain structure while offering gentler sweetness than most dry traditional brews.

SmoothBalanced

14% ABV375ml

Maehwa Mareum — Korean Traditional Drink, from Gyeonggi, 14%

Fresh Corn Dongdongju

생 옥수수 동동주

Fresh Corn Dongdongju is a 6% ABV corn-accented dongdongju from Gyeonggi-do's Pyeonghyejeong Doga, combining rice and corn powder for a nutty, grain-forward profile. The corn lends a toasty sweetness and a slightly golden hue, while malt syrup and lactic acid round the body and add a clean tang. At 750ml and 6%, it is designed for leisurely, extended meals where the light alcohol and easy-drinking texture can flow throughout multiple courses. Gardenia extract contributes to the warm color, and stevia-based sweetener keeps the sweetness gentle rather than cloying.

CreamySweet