Sejong Cheongju Fresh Makgeolli

Description

Joeunsul Sejong Brewery in Chungcheongbuk-do combines rice and wheat flour (somaekbun) to produce this 6% fresh makgeolli with a broader, more bready grain profile than pure-rice styles. The wheat flour adds a distinctive chewiness and yeasty depth to the mid-palate that Korean drinkers call 'gosoham' — a warm, toasty nuttiness. The aroma opens with steamed rice and a noticeable wheat-bran warmth. On the palate, the body is medium and creamy with gentle sweetness, but the wheat component introduces a savory cereal backbone that keeps the profile from reading as purely sweet. The finish tapers with a mild, bread-like warmth. Selected as a 2015 Chajaganeun Yangjojang, this brewery sits in the broader Sejong area known for clean agricultural water. Compared to all-rice makgeolli, the wheat addition is immediately noticeable — it makes the drink feel heartier and more filling. Serve at 5-8°C with haemul-pajeon (seafood scallion pancake) where the bready grain finds kinship with the pancake batter, or with doenjang-jjigae where the wheat-grain warmth meets fermented soybean depth.

Ingredients

Rice, Wheat Flour

Tasting Notes

Food Pairings