Buja Songsan Grape

Description

Baehyejeong Doga in Gyeonggi-do presses Songsan grape juice — from grapes grown in the Hwaseong region's Songsan area — into a rice-and-nuruk fermentation, creating a 9% makgeolli that sits between traditional grain brew and fruit wine. The grape juice is not a trace garnish; it announces itself immediately. The aroma is ripe Kyoho-style grape with a backdrop of steamed rice and faint nuruk earthiness. On the palate, the body is creamy and medium-full, with grape sweetness leading the first beat — juicy and berry-like rather than candy-like — then the rice fermentation fills the mid-section with grain creaminess before the nuruk adds a dry, earthy pull at the end that prevents the fruit from turning cloying. At 9% ABV, the warmth is moderate, adding structure without competing with the grape. Compared to straight fruit wine, this retains the characteristic makgeolli turbidity and grain weight; compared to standard makgeolli, the grape gives it a vineyard personality. The 2016 Chajaganeun Yangjojang context ensures this is craft rather than novelty. Serve at 6-8°C to let the grape aromatics bloom without the rice body thinning out. Pair with Korean fried chicken (especially yangnyeom) where the grape sweetness plays off spicy-sweet glaze, or with soft cheese and crackers for a fusion appetizer approach.

Ingredients

Rice, Nuruk, 포도즙

Tasting Notes

Food Pairings