Korean Makgeolli

Jirisan Heobeuipsul Rice Makgeolli

지리산 허브잎술 쌀 막걸리

ABV 6%

Volume 750ml

Product passport

Taste and aroma

Herbal · Camphor-rosemary

Pair with

raw fish (hoe) · Korean pancakes (jeon) · fried chicken

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Data source: Matched to Korea Agro-Fisheries & Food Trade Corp. data; View dataset
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Official brewery site herbsul.com Search Naver Shopping Naver Shopping Check Sooldamhwa via Naver search Yagwanmun Rice Makgeolli Compare a similar drink · Korean Makgeolli · Jeonbuk · 6% Yagwanmun Rice Makgeolli Try another from this brewery · Korean Makgeolli · Jeonbuk · 6% Jirisan Unbong Brewery See the brewery Jeonbuk Browse same-region drinks Korean Makgeolli Browse same-type drinks

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Description

Jirisan Heobeuipsul Rice Makgeolli from Jeollabuk-do is one of the most decorated herb-infused makgeolli bottles in Korea, carrying a 2015 San Francisco World Spirits Competition silver medal, multiple Korean Woorisool grand prizes (2011, 2014), and a 2015 Belgian competition placement. The recipe infuses domestic rice fermentation with rosemary, lavender leaf-stem extract, and turmeric - each herb contributing a distinct layer. Rosemary adds a woody, camphor-like sharpness to the nose that cuts through the usual rice-cream softness. Lavender provides a floral mid-palate lift that is subtle enough not to taste like soap, and turmeric brings a warm, earthy base tone that anchors the finish. The combination makes each sip feel vivid and multidimensional compared to unadorned makgeolli. The wheat-based nuruk (gokja) adds a slightly bready fermentation character underneath. At 6% ABV, it stays sessionable despite the complexity. Pair with raw fish (hoe) where the herbal aromatics complement the clean seafood, or with vegetable jeon where the rosemary echoes the savory-green notes of the batter. It also works as a pre-dinner aperitif served very cold.