Maju Sogokju
마주 소곡주
Product passport
Taste and aroma
Mosit leaf herbaceous · Biscuity wheat nuruk · Rounded chewy texture · Green dryness
Pair with
kongnamul-gukbap (soybean sprout rice soup) · bulgogi (marinated grilled beef) · songpyeon (rice cakes)
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Description
Oksunga Sogokju Maju Brewery in Chungcheongnam-do distinguishes this 16% sogokju by weaving mosit leaf (ramie) through a base of domestic glutinous rice, white rice, and Korean wheat nuruk. The mosit leaf doesn't dominate; it contributes a gentle herbaceous note - think mugwort's quieter cousin - that threads through the grain sweetness without overwhelming it. The dual-rice build gives the body a rounded, slightly chewy texture, while the wheat nuruk adds a biscuity warmth. The finish is moderately long, resolving with a clean, green-tinged dryness from the mosit. Serve at 12-14°C alongside kongnamul-gukbap (soybean sprout rice soup) where the drink's herbaceous lift brightens the mild broth, or with bulgogi where the caramelized soy-garlic marinade meets the biscuity grain warmth.
Similar Drinks by Type or Region
More from this brewery
- Brewery
- Oksoonga Sogokju Maju
- Region
- Chungcheongnam (충남)
Ingredients
Korean Glutinous Rice, Korean White Rice, 모싯잎, 우리밀 누룩, Purified Water, Yeast