Korean Cheongju

Rice Pongdang

라이스퐁당

ABV 13%

Volume 500ml

Product passport

Taste and aroma

Dried chrysanthemum · Toasted sesame · Peppery epimedium warmth · Velvety licorice finish

Pair with

haemul-tang (spicy seafood stew) · jokbal (braised pig's feet) · ureong-tang (freshwater snail soup)

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Data source: Matched to Korea Agro-Fisheries & Food Trade Corp. data; View dataset
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Description

Brewed in Busan with glutinous rice, nuruk, epimedium (samjiguyeopcho), and licorice root, Raiseupongdang at 13% ABV is a botanical yakju that refuses to taste medicinal. The epimedium contributes a warm, faintly peppery spice that sits behind the grain sweetness rather than in front of it, while licorice smooths the finish into something almost velvety. The nose carries dried chrysanthemum and toasted sesame - unexpected but convincing. At mid-palate, the glutinous rice gives it a lightly viscous, almost chewy texture that clings gently before the herbs usher in a long, warm exit. Serve at 12-14°C alongside haemul-tang (spicy seafood stew), where the broth's intensity meets the drink's herbal warmth head-on, or with jokbal (braised pig's feet), where the collagen richness needs the peppery spice to cut through.