Sansu Agricultural Co.
농업회사법인㈜산수
Agricultural company in Hongcheon, Gangwon Province, producing white porcelain liquor and traditional spring varieties.
- Region
- Gangwon
- Address
- 강원도 홍천군 화촌면 야시대로 211-57
- Website
- www.facebook.com/sansoosool/
Products (2)
Korean Traditional Drink
Baekjaju
백자주
Sansu Brewery in Gangwon-do blends domestic glutinous rice, non-glutinous rice, and pine nuts (jas) with nuruk for this 10% traditional brew whose name translates to 'white porcelain wine.' The dual-rice base creates a body that is simultaneously creamy (from the glutinous rice) and structured (from the non-glutinous rice), while the pine nuts contribute an oily, elegant nuttiness that differentiates it from purely grain-focused styles. The aroma opens with pine-nut oil richness, warm toasted grain, and a quiet nuruk earthiness. On the palate at 10%, the body is medium-full and satiny, with the pine-nut fat creating an almost buttery slip on the tongue. Sweetness is moderate and grain-derived, and the finish carries gentle warmth with lingering pine-nut oil and a faint resinous note. The 500ml format and higher ABV position this as a contemplative pour rather than a session drink. Compared to Gapyeong Jas Makgeolli (6%, ipguk), this version is denser and more traditional in character. Serve at 8-10°C with samgyetang (ginseng chicken soup) where the pine-nut richness mirrors the jat traditionally garnishing the soup, or with jeon-sik (full Korean course meal) where the balanced body adapts across dishes.
Pine-nut oil richnessDual-rice satiny bodyButtery tongue-coating texture
Korean side dishes (banchan)grilled meat
10% ABV500ml
Korean Traditional Drink
Dongjeongchun
동정춘
Sansu Brewery in Gangwon-do takes the minimalist path with Dongjeongchun ('winter-entering spring'): just rice, nuruk, and purified water fermented into an 8% brew. The simplicity of ingredients forces everything onto the fermentation itself, and the nuruk delivers with a warm, bready complexity. The aroma is gentle but clear — steamed rice with a sourdough whisper and a trace of pear skin from nuruk ester development. On the palate, the body is smooth and medium-weight, neither heavy nor thin, with a grain sweetness that is mellow and unhurried. The mid-palate carries a subtle savory depth, and the finish is clean with a minerally dryness from the mountain water. Compared to the same brewery's pine-nut-enriched Baekjaju, Dongjeongchun strips away the nut dimension to present pure rice-nuruk expression. The name evokes seasonal transition, and the drink itself has that quality — understated but with enough depth to hold attention. Serve at 7-9°C with dakgalbi (spicy stir-fried chicken) where the smooth body absorbs the gochujang heat, or with eomuk-tang (fish cake soup) where the grain warmth echoes the dashi-like anchovy broth.
Sourdough rice whisperPear-skin ester traceMellow unhurried grain
Korean side dishes (banchan)grilled meat
8% ABV500ml