Woori Sool
우리술
Brewery in Gapyeong, Gyeonggi Province, producing sparkling dongdongju varieties with corn, sweet potato, chestnut, and pine nuts.
- Region
- Gyeonggi
- Address
- 경기 가평군 하면 대보간선로 26, 29
- Website
- www.woorisool.kr
Products (6)
Korean Traditional Drink
Sparkling Corn Dongdong
톡쏘는 옥수수동동
Urisul Brewery in Gyeonggi-do ferments domestic rice with ipguk and then layers in corn concentrate and corn extract, producing a dongdongju-style drink where toasted corn dominates the aroma over the usual rice-cream baseline. The nose opens with roasted corn-on-the-cob sweetness and a hint of popcorn butter. On the palate at 6% ABV, the body is smooth and medium-light with corn's natural starchy sweetness creating a different textural profile from pure rice — slightly drier and less milky, with a toasted-grain character running through the mid-palate. The finish is moderately sweet with a roasted cereal warmth that distinguishes it from fruit-flavored makgeolli alternatives. Carbonation adds a lively, snack-like quality to each sip. Compared to standard rice makgeolli, this trades creaminess for a nuttier, more savory grain impression. Serve at 5-8°C with charcoal-grilled samgyeopsal where the roasted corn echo mirrors grill char, or with seasoned kongnamul and sigeumchi banchan where the corn sweetness picks up the earthy vegetable notes.
Roasted corn-on-the-cob aromaPopcorn butter hintToasted cereal mid-palate
Korean side dishes (banchan)grilled meat
6% ABV750ml
Korean Makgeolli
Sparkling Sweet Potato Dongdong
톡쏘는 고구마동동
From the same Urisul Brewery sparkling series in Gyeonggi-do, this dongdongju-style makgeolli swaps corn for sweet potato (goguma) concentrate and extract, creating a distinctly autumnal character. The aroma is roasted baked sweet potato — caramelized skin edges and warm starchy center — layered over a gentle rice ferment base. On the palate at 6% ABV, the body is creamier than its corn sibling, with the sweet potato adding a dense, almost velvety quality that recalls freshly baked goguma from a winter street vendor's drum oven. Sweetness is warm and rounded rather than sharp, and the finish carries a faint roasted-root earthiness before clearing into mild carbonation. The sparkling quality adds necessary lift, preventing the dense sweet-potato notes from becoming cloying. Compared to standard fruit-flavored makgeolli, this sits in a unique niche — comforting and seasonal rather than bright and tart. Serve at 5-8°C with sweet potato tempura for thematic resonance, or with jeyuk-bokkeum (spicy stir-fried pork) where the root-vegetable sweetness cools gochujang fire.
Baked sweet potato aromaCaramelized skin edgesVelvety dense body
Korean pancakes (jeon)fried chicken
6% ABV750ml
Korean Makgeolli
Sparkling Chestnut Dongdong
톡쏘는 알밤동동
The chestnut (albam) entry in Urisul Brewery's sparkling dongdongju lineup adds chestnut concentrate and chestnut extract to the familiar rice-and-ipguk base, creating a makgeolli with distinctly autumnal warmth. The aroma opens with steamed chestnuts and a faint brown-sugar sweetness, closer to marron glacé than raw nut. On the palate at 6% ABV, the body is creamy and rounded, with chestnut contributing a mellow nuttiness that sits between the corn version's savory grain and the sweet potato version's roasted density. The sweetness is gentle and lingering, finishing with a soft, slightly powdery chestnut-flour quality. Carbonation keeps each sip from becoming too rich, adding a pleasant textural contrast. This is a comfort-drink bottle — best when you want warmth and softness without high alcohol. Compared to pine-nut makgeolli (like Gapyeong Jas), chestnut reads sweeter and less oily, leaning dessert rather than savory. Serve at 5-8°C with hotteok (sweet pancakes) for a seasonal dessert pairing, or with braised dakdoritang chicken where the chestnut sweetness echoes the chestnuts traditionally added to the stew.
Steamed chestnut and brown sugarMarron glacé sweetnessMellow nutty mid-palate
Korean pancakes (jeon)fried chicken
6% ABV750ml
Korean Makgeolli
Gapyeong Jas Fresh Makgeolli
가평 잣 생막걸리
Urisul Brewery in Gyeonggi-do incorporates Gapyeong-grown pine nuts into a rice-and-ipguk fermentation, tapping into a regional ingredient that defines the Gapyeong area northeast of Seoul. Pine nuts are a luxury ingredient in Korean cuisine, used in juk (porridge) and tteok (rice cakes), and here they bring an elegant, oily nuttiness that stands apart from the rounder, sweeter profiles of chestnut or sweet potato flavored makgeolli. The aroma opens with creamy pine-nut oil and polished rice, almost buttery. On the palate at 6% ABV, the body is medium-weight and creamy with a gentle sweetness that yields to a distinctive pine-nut finish — slightly resinous and pleasantly fatty, lingering on the back palate. Refined enzymes keep the texture smooth and consistent. The brewery earned a 2015 Chajaganeun Yangjojang (Visiting Brewery) designation, confirming its regional craft identity. Serve at 6-8°C with jat-juk (pine nut porridge) for a thematic double-down, or with delicate steamed mandu where the buttery nut quality complements the dumpling wrapper's soft chew.
Pine-nut oil butterinessPolished rice aromaSlight resinous nut finish
Korean pancakes (jeon)fried chicken
6% ABV750ml
Korean Makgeolli
Tokssoneun Rice Makgeolli
톡쏘는 쌀 막걸리
Urisul Brewery in Gyeonggi-do gives this 6% makgeolli its name — 'tokssoneun' means 'sparkling' — and the carbonation is noticeably livelier than most still-poured cloudy rice drinks. Domestic Korean rice provides the creamy base, while the effervescence lifts the texture from heavy to buoyant, making each sip feel brighter on the tongue. Sweetness is soft and rounded rather than sticky, with a clean grain finish. The pedigree is exceptional: 1st place at the 2010 Sommelier New Rice Makgeolli evaluation, a 2011 Korea Woorisool Excellence Award, and selection as a Ministry of Agriculture export toast drink. Serve well chilled at 4-6°C with haemul-jeon (seafood pancake) where the bubbles cut through the oil, or as a standalone aperitif before a Korean barbecue spread.
Lively carbonationBuoyant textureSoft rounded sweetness
haemul-jeon (seafood pancake)Korean barbecue (aperitif)
★Awards
6% ABV750ml
Korean Makgeolli
Hwangdo Peargi Haep Rice Makgeolli
황도배기 햅쌀막걸리
Urisul Brewery in Gyeonggi-do uses Gochang hwangto (yellow earth) cultivated fresh rice for this 6% makgeolli in a generous 900ml bottle. The hwangto farming method is believed to impart a rounder, more mineral-tinged grain character, and it shows here as a slightly deeper rice sweetness than standard domestic-rice versions — closer to freshly pounded tteok (rice cake) than steamed grain. The body is dense and creamy, built for pouring into bowls at a crowded table. A 2011 Korea Woorisool Encouragement Award in pasteurized makgeolli confirms the quality. Serve at 6-8°C with jokbal (braised pig's feet) where the dense body matches the fatty richness, or with kimchi-mandu (kimchi dumplings) for a satisfying combination.
Hwangto mineral riceFreshly pounded tteokDense creaminess
jokbal (braised pig's feet)kimchi-mandu (kimchi dumplings)
★Awards
6% ABV900ml
