Donghak 1957

Description

Goheonjeong Brewery in Chungcheongbuk-do names this 13% cheongju with a vintage reference, and the drinking experience matches that classic aspiration. The recipe uses domestic rice with carefully managed acidity via citric acid, lactic acid, and refined enzymes, plus a small addition of soju spirit for structure. The nose is crisp and bright — lemon curd and steamed rice in a clean duet. On the palate, the body is light-medium with a polished texture, and the dual-acid treatment creates a vibrant, almost effervescent quality on the tongue without actual carbonation. Sweetness is restrained to a murmur, letting the acidity drive the finish toward a dry, appetite-whetting conclusion. This makes it a superior aperitif-style pour. Try it alongside modeum-hoe (assorted raw fish platter) where the crisp acidity cleanses between bites of rich sashimi, or with a course of naengchae (cold vegetable salad) where the bright drink mirrors the refreshing vegetables.

Ingredients

Korean Rice, Citric Acid, Yeast, Lactic Acid, Enzyme Preparation, Nuruk, Distilled Alcohol, Purified Water

Tasting Notes

Food Pairings