Omija Fresh Makgeolli

Description

Mun Gyeongjujo Brewery in Mungyeong, Gyeongsangbuk-do, incorporates 2.4% locally harvested omija (schisandra berry) into their rice-based makgeolli, earning a 2015 'Find-a-Brewery' (Chajaganeun Yangjojang) designation that marks them as a regionally significant producer. Omija is called the 'five-flavor berry' in Korean because it registers sweet, sour, salty, bitter, and pungent simultaneously, and that complexity genuinely shows up here. The nose carries mixed berry tartness layered over steamed rice, with an herbal undercurrent that recalls dried chrysanthemum. On the palate, the first sip brings a bright, almost cranberry-like acidity that is unusual for makgeolli, followed by the characteristic creamy rice weight settling in the midpalate. The finish lingers with a gentle herbal bitterness and a warming pungency at the edges. Compared to fruit-flavored makgeolli that rely on juice or extract, this reads more integrated — the omija feels fermented into the base rather than added on top. Pair it with haemul pajeon for a tartness-meets-umami contrast, or with spicy dakgalbi where the berry acidity provides relief between fiery bites.

Ingredients

Purified Water, White Rice, 입국(쌀, 밀), Oligosaccharide, Malt Syrup, 허브(유기농), 오미자 2.4%(국내산, 문경로동산), Enzyme, 아스파탐·아세셀펌칼륨(함성감미료, 메닐알라닌 함유)

Tasting Notes

Food Pairings