Seongpo Brewery
성포양조장
Brewery in Geoje, South Gyeongsang Province, crafting fresh makgeolli and citrus dongdongju.
- Region
- Gyeongsangnam
- Address
- 경남 거제시 사등면 지석3길3
- Website
- 성포양조장.kr
Products (3)
Korean Makgeolli
Haengun Fresh Yuzu Dongdongju
행운 생유자 동동주
Seongpo Brewery in Gyeongsangnam-do infuses domestic rice fermentation with yuzu juice, producing a dongdongju that opens with an unmistakable citrus burst before settling into a soft grain base. The ingredient list reveals wheat flour and starch syrup alongside rice, broadening the body, while a touch of gardenia (chija) tints the liquid a warm gold that makes it visually striking in the glass. At 6% ABV it drinks like a session-weight spritzer — the yuzu aromatics hit bright and immediate on the nose, recalling fresh peel rather than candy. The first sip delivers tangy citrus over a pillowy rice texture, and the finish tapers with mild lactic acidity that keeps it refreshing rather than cloying. Compared to plain rice dongdongju, this one has noticeably more lift and a shorter, crisper finish. It pairs beautifully with vegetable tempura or hobakjeon (zucchini pancakes), where the yuzu acidity cuts through frying oil. Tangy kkakdugi alongside it creates a citrus-meets-ferment echo that is surprisingly harmonious.
CitrusyTangy
Korean pancakes (jeon)fried chicken
6% ABV750ml
Korean Makgeolli
Seongpo Fresh Makgeolli
성포 생막걸리
Seongpo Brewery in Gyeongsangnam-do adds pesticide-free water parsley (minari) extract to their rice-based makgeolli, creating a botanical accent that is subtle but genuinely detectable. Minari is a staple herb in Korean cooking — used in soups, stews, and salads — so its presence here creates an immediate cultural familiarity while adding an herbaceous freshness that plain rice makgeolli lacks. The base uses domestic rice with American wheat flour, starch syrup, and a controlled fermentation system of refined enzymes, cultured starter, yeast, and lactic acid. At 6% ABV, the aroma opens with typical creamy rice softness, but a clean green note — like freshly cut minari stems — lifts the profile. First sip delivers smooth, sweetish rice weight, then the minari effect appears on the mid-to-late palate as a herbal coolness that freshens the finish. The aftertaste is noticeably cleaner than standard makgeolli, with less of the heavy, lingering grain coating. Pair it with samgyeopsal wrapped in perilla leaves and fresh minari — creating a thematic bridge between food and drink — or with doenjang jjigae where the green herbal note echoes the scallion garnish.
HerbaceousGreen
Korean pancakes (jeon)fried chicken
6% ABV750ml
Korean Makgeolli
Palgongsanminari Fresh Makgeolli
팔공산미나리 생막걸리
Seongpo Brewery in Gyeongsangnam-do infuses pesticide-free minari (water parsley) extract into this 6% fresh makgeolli, giving it a vivid green-herbal aroma that announces itself the moment you pour. The minari's chlorophyll freshness cuts through the creamy rice base like a cool breeze, adding a vegetal crispness that standard makgeolli lacks entirely. Sweetness stays in the background, letting the herbal note lead. The accolades tell the story: 2013 national grand prize for fresh makgeolli, 2014 SIWC bronze, 2014 Monde Selection gold. Pour it at 5-7°C alongside samgyeopsal-gui where the green bite refreshes between fatty bites, or with chive pajeon whose allium sharpness harmonizes with the parsley note.
Water parsley (minari)Chlorophyll freshnessVegetal crispness
samgyeopsal-gui (grilled pork belly)buchu-jeon (chive pancake)
★Awards
6% ABV750ml
