Soolawon
술아원
Artisanal brewery in Yeoju, Gyeonggi Province, producing handmade makgeolli and flower-infused liquors including chrysanthemum, lotus, and plum.
- Region
- Gyeonggi
- Address
- 경기 여주 점봉길 93-12
- Website
- soolawon.co.kr/
Products (9)
Korean Makgeolli
Sula Haendeumeideu Makgeolli
술아 핸드메이드 막걸리
Sulawon Brewery in Gyeonggi-do hand-crafts this 8% makgeolli from domestic glutinous rice (chapssal), nuruk, and purified water — a minimal recipe that lets the glutinous rice's distinctive character dominate. Glutinous rice produces a naturally thicker, more adhesive starch matrix during fermentation, resulting in a makgeolli body that is notably plusher and more mochi-like than non-glutinous equivalents. The aroma opens with warm glutinous rice cake (chapssal-tteok) and a gentle nuruk earthiness. On the palate, the body is full and enveloping, with a round, comforting sweetness that recalls freshly pounded songpyeon. The finish is soft and gently drying, with a faint grain warmth that lingers. At 8% ABV, the alcohol is well-hidden within the thick texture. The 450ml bottle is designed for intimate settings — a couple sharing over jeon, or a solo nightcap. Compared to regular rice makgeolli at the same proof, the glutinous rice version is immediately recognizable by its stickier, more coating mouthfeel. Serve at 6-8°C with hobak-buchimgae (squash fritters) where the plush body meets crispy edges, or with ganjang-gejang where the thick sweetness balances intense soy-marinated brine.
Chapssal-tteok rice cake aromaMochi-like plush bodySongpyeon sweetness
Korean pancakes (jeon)fried chicken
8% ABV450ml
Korean Soju
Gyeongseong Gwahaju Soju
경성과하주
Gyeongseong Gwahaju is a 20% spirit from Gyeonggi-do that bridges traditional yakju and modern distillation, built on Yeoju glutinous rice with nuruk and a rice distillate from Gyeonggi grain. The 'gwahaju' (過夏酒) name references summer-enduring wines of the Joseon era — spirits strong enough to survive warm months without spoiling. The nose is direct and slightly sharp, with raw rice grain, white pepper, and a faint rubbing alcohol edge that softens after a moment in the glass. On the palate, the rice distillate provides a clean, linear backbone while the nuruk-fermented base adds a brief, honeyed roundness at the midpalate. The finish is dry and warming, with a lingering white pepper tingle. Designated a 2021 Visiting Brewery. Serve at room temperature (16-18°C) with yangnyeom-galbi (marinated grilled short ribs), where the sweet soy-garlic marinade is sliced cleanly by the spirit's dry bite, or sip it alongside jeotgal (salted fermented seafood), where the intense brine calls for alcohol strength.
Raw rice grainWhite pepperHoneyed midpalate flash
yangnyeom-galbi (marinated grilled short ribs)jeotgal (salted fermented seafood)
20% ABV375ml
Korean Soju
Sura Sunggokju Soju
술아 순곡주
Sula Sungokju from Gyeonggi-do blends domestic glutinous rice and nuruk with distilled spirit and purified water for a 20% pour that emphasizes poise over punch. The addition of distilled liquor elevates the ABV without the rough edges of harsh fermentation, creating a spirit that drinks closer to 16-17% in terms of perceived heat. The nose is quiet — steamed rice, a whisper of alcohol vapor, and a trace of roasted sesame that appears and vanishes. The palate is sleek and almost oily, with a midpalate of toasted grain and a dry, slightly numbing finish that builds warmth rather than burning. The 375ml format makes it a focused pour for a single course. Serve at room temperature (16-18°C) with nakji-bokkeum (stir-fried octopus in gochujang), where the drink's numbing warmth complements the dish's fiery sauce, or with yukhoe (Korean beef tartare), where the oily texture mirrors the raw beef's silkiness.
Roasted sesame whisperOily sleek textureToasted grain
nakji-bokkeum (stir-fried octopus)yukhoe (Korean beef tartare)
20% ABV375ml
Korean Soju
Sura Chrysanthemum Soju
술아 국화주
Sula Chrysanthemumju infuses dried chrysanthemum flowers into a base of Gyeonggi-do glutinous rice, nuruk, and distilled spirit, and the floral addition genuinely transforms the drinking experience. At 15% ABV, the nose opens with a distinct dried-flower herbiness — not perfumy or soapy, but more like the aroma of a traditional Korean herbal pillow, earthy and calming. The chrysanthemum's slight bitterness threads through the palate, providing a counterpoint to the glutinous rice's inherent sweetness. The texture is medium and smooth, with the distilled spirit adding clarity and lift. The finish lingers with a pleasant herbal dryness and a faint honey note from the rice. Serve at 10-13°C with saengseon-jjim (steamed fish in soy sauce), where the floral herbiness complements the savory braising without competing, or with dotori-muk (acorn jelly), where the jelly's neutral, slightly tannic profile lets the chrysanthemum note take center stage.
Herbal pillow aromaChrysanthemum bitternessHoney-rice undertone
saengseon-jjim (steamed fish in soy sauce)dotori-muk (acorn jelly)
15% ABV375ml
Korean Soju
Sura Lotus Soju
술아 연화주
Lotus blossom takes the spotlight in Sula Yeonhwaju, a 15% Gyeonggi-do spirit where dried lotus flowers join domestic glutinous rice, nuruk, and distilled spirit. The lotus contributes a cleaner, more aquatic floral character than chrysanthemum — think water lily pond on a still morning rather than dried flower arrangement. The nose carries this watery freshness alongside a gentle rice sweetness. On the palate, the body is medium-light with a silky passage, and the floral note hovers delicately rather than asserting itself. The midpalate reveals a faint green-tea astringency, likely from the lotus, and the finish resolves into a dry, composed exit with a lingering vegetal cool. Serve at 8-12°C with yeongeun-jeon (lotus root pancake) for a thematic double-down on lotus, or with saeu-twigim (shrimp tempura), where the light body and aquatic floral lift complement the fried crunch without weighing it down.
Water lily pond freshnessSilky passageGreen-tea astringency
yeongeun-jeon (lotus root pancake)saeu-twigim (shrimp tempura)
15% ABV375ml
Korean Traditional Drink
Sura Maehwaju
술아 매화주
Plum blossoms (maehwa) define the aromatic personality of this 15% spirit from Gyeonggi-do, built on Yeoju glutinous rice and Korean nuruk with added spirit and the blossoms themselves. The maehwa contributes an early-spring floral character — sharper and more tart than lotus or chrysanthemum, with a faintly sour edge that recalls unripe plum fruit. The nose is immediately engaging: plum blossom, rice powder, and a background of clean alcohol. On the palate, the tartness weaves through a medium body, preventing the rice's sweetness from going flat. The midpalate carries almond-skin bitterness (a plum-family trait), and the finish is dry, floral, and moderately long. Designated a 2021 Visiting Brewery. Serve at 10-13°C with jangeo-gui (grilled freshwater eel), where the eel's rich fat and sweet tare sauce need the tart-floral cut, or with dubu-duruchigi (spicy stir-fried tofu), where the drink's almond bitterness echoes the tofu's subtle nuttiness.
Plum blossom tartnessRice powderAlmond-skin bitterness
jangeo-gui (grilled freshwater eel)dubu-duruchigi (spicy stir-fried tofu)
15% ABV375ml
Korean Soju
Pil
필
Pil is a 25% ABV sweet potato soju from Gyeonggi-do, distilled from 100% Yeoju sweet potato base liquid. Yeoju, a city in Gyeonggi-do known for its agricultural heritage, provides the sweet potatoes that define this spirit's identity. Sweet potato distillation yields a different character than rice or barley — earthier, with a natural sweetness and a rounder mouthfeel. The nose opens with a distinctive earthy warmth, followed by caramelized sweet potato, a faint vanilla note, and a clean, mineral undertone. On the palate, the body is medium with a soft, polished texture. The sweet potato character is clear and central: a warm, rootsy sweetness that feels grounded and autumnal, different from the bright sweetness of fruit spirits or the neutral backbone of rice. There is a pleasant creaminess in the mid-palate that speaks to the starch content of the base ingredient. The finish is moderate, clean, and gently sweet, with a lingering earthy warmth and a dry tail. The 375ml bottle is versatile for various serving styles. Serve slightly chilled or at room temperature, alongside hearty Korean dishes like doenjang-jjigae, roasted sweet potato for thematic pairing, or grilled pork where the earthy sweetness complements rich protein.
CleanSmooth
grilled meat (galbi)bossam
25% ABV375ml
Korean Cheongju
Bokdanji
복단지
Bokdanji is a 14% ABV cheongju from Sulawon Brewery in Gyeonggi-do, where domestically grown bokbunja (Korean black raspberry) defines the aromatic identity over a firm Gyeonggi rice foundation. The bokbunja delivers a dark-berry fragrance — concentrated, slightly jammy — that is structurally integrated rather than layered on as flavoring. Nuruk made from domestic wheat drives the fermentation, and at 14% the body carries more weight and persistence than lighter cheongju bottles. The brewery earned a 2021 Visit Korean Brewery (Chajaganeun Yangjojang) designation, confirming production standards accessible to visiting drinkers. The finish is smooth and composed, with the berry character fading into grain warmth rather than sharp acidity.
CleanSmooth
Korean full course (hanjeongsik)grilled fish
14% ABV350ml
Korean Traditional Drink
Yeouiju
여의주
Yeouiju is a 16% ABV traditional drink from Gyeonggi-do, crafted by Sulawon Brewery using rice, neutral spirit, purified water, peach flavoring, citric acid, and enzyme-treated stevia. The prominent peach aromatics define the first impression, creating a fragrant, fruit-forward entry that feels inviting and approachable. Despite the flavored profile, the rice and spirit base keeps a clean backbone, while citric acid and stevia work in tandem to balance sweetness without residual heaviness. It serves well alongside banchan-heavy Korean meals and grilled meats where its aromatic fruit character can refresh the palate between bites.
BalancedAromatic
Korean side dishes (banchan)grilled meat
16% ABV375ml
