Hodam Sanyang Wild Ginseng Makgeolli

Description

Daenongbaiouri Wild Ginseng Brewery in Gyeonggi-do introduces mountain-cultivated wild ginseng (sanyang sansam) — roots grown semi-wild under forest canopy, absorbing years of woodland soil nutrients — into a Gyeonggi rice and ipguk fermentation at 6% ABV. The ginseng is not a background ingredient; its presence restructures the entire flavor profile. The aroma leads with root-cellar earthiness and a piney, almost camphor-like herbal top note before the rice creaminess emerges. On the palate, the body is medium-weight and creamy, with initial sweetness (partly from aspartame) giving way quickly to a distinctive bitter-savory undercurrent from the ginseng that extends the finish far longer than typical makgeolli. The bitterness is elegant rather than medicinal — think dark chocolate's bitter edge rather than cough syrup. Compared to ginseng-flavored soju or extract-based products, this one integrates the root's character into the ferment rather than layering it on top, creating a more unified drinking experience. Winner of the 2017 Presidential Prize — the highest honor at Korea's national traditional liquor competition — this is a benchmark bottle. Serve at 6-8°C with samgyetang where the ginseng in the drink echoes the ginseng in the soup, or with haemul-pajeon where the earthy-bitter note contrasts the oily sweetness of seafood pancake.

Ingredients

Rice, Nuruk (Steamed Grain), Wild Ginseng, Purified Water, Aspartame

Tasting Notes

Awards

• ★2017 대한민국 우리술품평회 대통령상

Food Pairings