Sinpyeong Brewery
신평양조장
Brewery in Dangjin, South Chungcheong Province, producing white lotus-themed makgeolli and clear liquors.
- Region
- Chungcheongnam
- Address
- 충남 당진시 신평면 신평로 813
- Website
- www.koreansul.co.kr
Products (5)
Korean Makgeolli
Baekryeon Fresh Makgeolli Snow (seunou)
백련 생막걸리 snow (스노우)
Sinpyeong Brewery in Chungcheongnam-do dries and infuses lotus leaf (yeonip) from local ponds into a white rice fermentation, creating a 6% fresh makgeolli with a distinctive botanical signature. The lotus leaf does not overpower — instead it adds a green, almost tea-like elegance that tempers the rice sweetness and lifts the aroma into something lighter and more perfumed. The nose is soft: rice flour, lotus petal, and a faint vegetal coolness. On the palate, the body is plush and almost snow-like in its softness (as the name suggests), with sweetness from mulyeot (corn syrup) and aspartame that stays rounded, then the lotus note emerges mid-palate as a clean, herbaceous counterpoint before the finish fades with a whisper of green tea. The jonguk (seed koji) and yeast fermentation keeps the base clean and controlled. Compared to standard rice makgeolli without botanicals, this reads more fragrant and refined. The brewery holds dual credentials — 2013 Food Master designation and Chajaganeun Yangjojang status — marking it as both a heritage artisan and a destination-worthy producer. Serve chilled at 4-6°C with yeondujeon (mung bean cakes) where the vegetal lotus note finds a natural echo, or with grilled white fish whose delicate flavor benefits from the drink's restrained sweetness.
Lotus leaf green eleganceRice flour petal softnessHerbaceous mid-palate lift
Korean pancakes (jeon)fried chicken
6% ABV750ml
Korean Makgeolli
Hayan Lotus Baekryeon Fresh Makgeolli
하얀연꽃 백련생막걸리
Sinpyeong Brewery in Chungcheongnam-do steeps domestic white lotus leaf into this 7% fresh makgeolli, threading a quiet floral note through the creamy rice body that distinguishes it from everyday pours. The lotus aroma is closer to water lily on a still pond than perfume — restrained, cool, and slightly vegetal. At 7% the body is fuller than typical 6% session makgeolli, with enough mid-palate weight to stand alone as an aperitif. It holds Food Master designation, Visiting Brewery status, and the 2014 national grand prize for fresh makgeolli. Serve at 6-8°C with yeongeun-jorim (braised lotus root) for a thematic pairing, or with haemul-tang (seafood stew) where the floral elegance contrasts the briny depth.
White lotusCool floralVegetal undertone
yeongeun-jorim (braised lotus root)haemul-tang (spicy seafood stew)
★Awards
7% ABV375ml
Korean Makgeolli
Hayan Lotus Baekryeon Makgeolli
하얀연꽃 백련막걸리
Sinpyeong Brewery in Chungcheongnam-do crafts this 7% pasteurized makgeolli as the shelf-stable sibling to their celebrated fresh version. Domestic rice provides the creamy core, and while the pasteurization process rounds off some of the live-fermentation sparkle, it gains consistency and a cleaner, more structured finish in return. The lotus leaf influence is subtler here than in the fresh version — more dried herb than fresh petal — but it still distinguishes this bottle from conventional rice makgeolli. A 2012 national grand prize, plus 2013 IWSC and NYWSC bronze medals, confirm its international competitiveness. Serve at 8-10°C with maeuntang (spicy fish stew) where the composed body calms the chili, or with jeon-gol (table-top hot pot) for an all-evening companion.
Dried lotus herbStructured finishConsistent creaminess
maeuntang (spicy fish stew)jeon-gol (Korean hot pot)
★Awards
7% ABV375ml
Korean Makgeolli
White Lotus Clear Makgeolli
백련 맑은술
Baekryeon Malkeunsul (White Lotus Clear Makgeolli) is a 12% ABV makgeolli from Sinpyeong Brewery in Chungcheongnam-do, incorporating lotus leaf into a base of white rice, purified water, starch syrup, fructose, and nuruk. The lotus leaf is the distinguishing botanical — it adds a cool, green herbaceous note that cuts through the creamy sweetness typical of makgeolli and introduces a refreshing dimension. The nose carries rice cream and a distinctly aquatic vegetal lift. On the palate, the body is generous and creamy but the lotus leaf keeps it from feeling heavy, adding a clean green finish that resets the palate. Recognized with a 2013 Korea Traditional Liquor Awards commendation in the yakcheongju category, and produced under a certified Food Master with Visiting Brewery designation. Serve at 6-9°C with modeum-jeon (assorted pancakes) where the creamy body absorbs the oil while the herbal note provides lift, or alongside fried chicken where sweetness and crunch find a lively partner.
CreamySweet
raw fish (hoe)Korean pancakes (jeon)
★Awards
12% ABV375ml
Korean Cheongju
Hayan Lotus Baekryeonmalkeun Sul
하얀연꽃 백련맑은 술
Hayan Lotus Baekryeonmalkeun Sul is a 12% ABV cheongju from Sinpyeong Brewery in Chungcheongnam-do, built on Korean rice with white lotus leaf (baekryeonip) as the botanical accent. The lotus leaf introduction is subtle but structurally important — it adds a clean, aquatic-herbaceous note that prevents the rice base from settling into monotony. The nose carries steamed rice and a cool, green lotus-pad fragrance, almost like morning dew on leaves. On the palate, the body is medium-light with a polished, fluid texture. The rice sweetness is gentle and the lotus leaf threads through as a persistent green freshness that keeps each sip feeling renewed. The finish is moderate and clean, with a faint vegetal dryness. The brewery holds a Food Master certification and was designated a 2013 Visiting Brewery; the same year, it received an Encouragement Award at the Korea Traditional Liquor Awards in the yakcheongju category. Serve at 8-11°C with hoe where the lotus's aquatic quality resonates with the sea, alongside grilled fish where the herbal lift cuts through oils, or in a formal hanjeongsik setting where its quiet sophistication matches the pace of courses.
CleanSmooth
raw fish (hoe)Korean full course (hanjeongsik)
★Awards
12% ABV375ml
