Maju Sogokju

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.

Ingredients

Korean Glutinous Rice, Korean White Rice, 모싯잎, 우리밀 누룩, Purified Water, Yeast

Tasting Notes

Food Pairings