Cheonbihyang Oyangju Takju

Description

Joheunsul Brewery in Gyeonggi-do pushes takju into high-proof territory with this 14% Oyangju (five-brew) takju, named for the traditional five-stage brewing method where rice and nuruk are added in sequential batches to build complexity and strength. Each addition layer deepens the fermentation character, producing a final product denser and more complex than single-brew approaches. The aroma is intense: concentrated caramelized rice, dried fruit (dates, persimmon), nuruk earthiness, and a faint alcohol warmth. On the palate, the body is remarkably thick and almost chewy, with layered sweetness that shifts from honey to nurungji (scorched rice) to dark grain. Despite the 14% strength, the alcohol integrates smoothly rather than burning. The finish is very long, with warming spice, subtle tannin from the nuruk, and a lingering savory depth. The 500ml bottle demands small, deliberate pours. Compared to the same brewery's 10% Sulgeurida, Oyangju operates at a different level of intensity — this is closer to a dessert wine in concentration. Serve at 10-14°C with braised bossam where the fat-cutting warmth is needed, or sip it solo after dinner alongside dried persimmon and walnut (gotgam-ssam).

Ingredients

Korean Rice, Nuruk

Tasting Notes

Food Pairings