Korean Soju

Maximo 40

막시모 40

ABV 40%

Volume 500ml

Product passport

Taste and aroma

Clean · Smooth

Pair with

raw fish (hoe) · grilled meat (galbi) · bossam

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Core details: Brewery and bottle details recorded
Data source: Matched to Korea Agro-Fisheries & Food Trade Corp. data; View dataset
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Official brewery site macatto.co.kr Search Naver Shopping Naver Shopping Check Sooldamhwa via Naver search Yecheon Jubok Manwol 40 Compare a similar drink · Korean Soju · Gyeongsangbuk · 40% Yecheon Jubok Manwol 40 Try another from this brewery · Korean Soju · Gyeongsangbuk · 40% Good Farmer Distillery See the brewery Gyeongsangbuk Browse same-region drinks Korean Soju Browse same-type drinks

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Description

Maksimo 40 is a 40% ABV omija (Schisandra chinensis) spirit from Gyeongsangbuk-do, built from domestic omija distillate blended with omija extract and purified water. Omija, literally meaning five-flavor berry, is one of the most complex natural ingredients in Korean gastronomy - delivering sweet, sour, salty, bitter, and pungent sensations simultaneously. Concentrating this into a 40% distillate produces a spirit with an aromatic intensity that few grain-based sojus can match. The nose is immediately striking - bright red berry, dried rose hip, a sharp citrus-like tartness, and a warm, almost medicinal herbal depth that signals the fruit's complexity. On the palate, the body is medium with a lively, textured mouthfeel. The five-flavor interplay is genuinely present: an initial sweet-sour burst, followed by a bitter-pungent mid-palate that adds grip, and a faint mineral salinity that threads through the background. The distillate provides structure while the extract preserves the fruit's fresh aromatic identity. The finish is long and multidimensional, with persistent berry tartness, warm spice, and a clean herbal tail. The 500ml bottle is generous for a specialty spirit. Serve slightly chilled or at room temperature, alongside Korean herbal cuisine, with cheese plates where the tartness cuts richness, or as a digestif after heavy meals where the five-flavor complexity aids palate reset.