Until the Joseon Dynasty, rice was a very scarce commodity on Jeju Island. The volcanic soil piled on top of basalt could not retain water and did not allow for rice paddies. On this rice-free land, people made rice cakes and liquor using millet grown in the fields.
In Jeju, rice cakes made from glutinous millet are called Omegi-tteok. Since ancient times, Omegi-tteok was used to brew Omegi-sul, and distilling that liquor resulted in Gosori-sul.
In Jeju today, there are masters who have carried on that tradition, as well as emerging breweries that experiment with new ingredients and techniques based on it. We have arranged Jeju's liquors, ripening in the breezes of Tamna, side by side.
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Jeju's Alcohol Story
For the people of Jeju, alcohol was a medium for meeting the gods. On the island of "500 shrines and 500 temples," a cup of invocation was offered at every shrine, and the drink contained in that cup was Omegi-sul.
Omegi Technology
Omegi is the Jeju dialect word for glutinous millet. Omegi-sul is produced by fermenting glutinous millet dough, shaped into donuts, and omegi-tteok with yeast. It is the prototype of makgeolli discovered by an island that once lacked rice.
It was designated as Jeju Island Intangible Cultural Heritage No. 3 in 1990. Currently, commercial production continues at the Gosori-sul Ikneunjip in Seongeup Folk Village and at Jeju Saemju.
Gosori liquor
"Gosori" is a Jeju dialect word meaning a soju still. When omegi liquor is distilled in a traditional earthenware vessel called a "gosori," it becomes traditional Jeju soju. Records indicate that the Mongol army, which occupied Jeju during the Goryeo Dynasty, introduced distillation technology.
It is considered one of Korea's top three sojus along with Gaeseong Soju and Andong Soju, and was designated as Jeju Island Intangible Cultural Heritage No. 11 in 1995. Despite having an alcohol content of around 30%, it is characterized by a deep and smooth taste and a subtle intoxication.
Sooldoga Jeju Badang
Jongdal-ri, at the easternmost tip of Jeju. If you follow the quiet fields and mountain paths, you will find the Jeju Badang distillery. Based on the belief that good liquor requires good water, the brewery was established using Jeju volcanic bedrock water and lava seawater.
They are showcasing a diverse lineup centered on Jeju ingredients, ranging from makgeolli and yakju to rice, buckwheat, and balloon flower root spirits, as well as kiwi distilled using the schnapps method.
Hanbadang
No added alcohol
‘'Hanbadang' means 'wide sea' in the Jeju dialect. True to its nature as a cloudy rice wine, it is characterized by a broad and round flavor. It is fermented using only Jeju-grown rice and traditional nuruk (koji), and bottled after aging at low temperatures for over three months.
The natural sweetness and acidity produced by rice and koji flow together without any sweeteners or alcohol. With an alcohol content of 12%, it is easy to enjoy with a meal.
Seongsanpo Soju
No added alcohol
‘There is a joke that says, "If you drink this liquor, you can walk from Gujwa to Seongsan." It is a distilled soju made with domestic yeast and non-glutinous rice, with an alcohol content of 25%.
It is characterized by a smooth finish, refreshing crispness, and a clean aftertaste. Despite being 25% alcohol, it is not rough, and the addition of Jeju volcanic bedrock water gives it a fresh impression. When paired with seafood, it allows you to fully experience the flavors of this island.
In addition, medicinal liquor brewed with Sandi (Jeju field rice). Clear Sea, distilled from Jeju buckwheat roasted to 60% or higher Buckwheat Dew, vacuum distilled white balloon flower root from Jeju Jeju Romance, gold kiwi distilled using the schnapps method Kiwi wineIt also operates.
Suldoga Jeju Badang Official Shopping Mall
Hamahama Brewery
Hamahama Brewery is a recently established craft brewery located near Gwakji Beach in Gwakji-ri, Aewol-eup, Jeju. Makgeolli It is a brewery. 'Hamahama' means 'almost' in the Jeju dialect.
Former Jeju Beer The brewer is currently working as a brewer. They have applied the roasting techniques commonly used in craft beer to makgeolli. It is expected to be a brewery that actively utilizes new techniques while adhering to traditional methods to maintain quality.
Hamahama Nutty
No added alcohol
It is brewed by adding roasted Jeju buckwheat to glutinous rice and non-glutinous rice. The amount of water is reduced to elevate the body to a heavy, substantial quality. It has a rich texture reminiscent of drinking high-fat milk, with a subtle chocolate aroma rising over it.
Made solely from the natural sweetness of rice, without any additives. At 8% ABV, it is not light, but because it is not sweet, you will empty your glass quickly. 8% ABV, free on-site tasting, 11,000 won per bottle (10,000 won for 3 or more bottles).
Currently, in addition to Nutty Buckwheat Bogam, Spring season limited Spring 6 · Spring 8(Marigold · Kumquat), Summer Limited July and August(Tomato and Lemon Syrup), and Hamahama Omegi(Millet + Rice) is also being released.
Open Sunday to Friday from 14:00 to 18:00, closed on Saturdays. It is recommended to check before visiting.
Hamahama Brewery Naver Smart Store
Jeju Samju
Jeju Saemju is a brewery specializing in traditional liquor established in Aewol-eup in 2005. It continues the modern legacy of Omegi liquor by utilizing Jeju's natural underground bedrock water and native Sasa borealis from Hallasan Mountain.
It is a place with a history of winning awards for seven consecutive years from 2010 to 2017 at the Korean Traditional Liquor Competition, including three Grand Prizes and two Top Excellence Awards. In addition to Omegi-sul and Gosori-sul, it offers a diverse lineup including Nimome, a premium distilled spirit infused with medicinal herbs, and Batti, which is flavored with tangerines and honey.
Omegi Technology
No added alcohol
It is brewed using millet and rice as a base, with the addition of wild bamboo leaves from Hallasan Mountain, licorice, and wormwood. As a medicinal liquor that adds herbal elements to traditional Omegi-sul, it is released in two alcohol percentages: 13% and 15%.
One can feel the nutty and clean flavor characteristic of glutinous millet together with the depth derived from medicinal herbs. It is a unique taste of Tamna that is distinct from rice wine.
Nimome
‘'Nimome' means 'in my heart' in the Jeju dialect. It is a light 11% alcohol medicinal liquor made primarily from Jeju rice, with dried Jeju tangerine peel (jinpi) added during fermentation to give it a tangerine aroma and sweetness.
As it is a liquor made using tangerines, a specialty of Jeju, it is popular for light drinking and can be easily found in tourist markets.
Jeju Gosori Liquor Ikneunjip
Seongeup Folk Village in Pyoseon-myeon, Seogwipo-si. Stop the car when you see the sign for 'Jeju Gosori-sul Ikneunjip' between Jeju stone houses and stone walls. The owner of this place is Master Kim Hee-sook, the 84th Master of Traditional Korean Food and a holder of the skill for Gosori-sul, an intangible cultural heritage of Jeju Island.
Omegi liquor is brewed using millet and yeast, following the exact method passed down since the Goryeo Dynasty, and distilled in a traditional earthenware vessel called a Gosori. It is brewed with such care that it is said "one drop of liquor for every drop of tear." Groups of 10 or more can also participate in a traditional liquor brewing experience with advance reservation.
Jeju Omegi Clear Wine
No added alcohol
It is a medicinal liquor made by fermenting Omegi-sul and filtering the liquid to the top. It is brewed using only millet, glutinous rice, rice, yeast, and purified water. It has a distinct flavor from rice cheongju, featuring the nutty and clean taste characteristic of foxtail millet.
It is the closest form to the liquor offered by the people of Tamna Island in front of the shrine 750 years ago. When enjoyed with local Jeju cuisine, it feels as though you have briefly stepped into the island's time.
Gosori liquor
No added alcohol
Omegi liquor is placed in a gosori and distilled. The liquor is filled into the pot below and sealed with a flour steamer, and a bowl of cold water is placed on top and heated. The alcohol vapor meets the bowl of cold water and condenses drop by drop along the gosori.
Despite having an alcohol content of around 30%, the flavor is deep and smooth. The charm of this liquor lies in the subtle intoxication that rises without harshness. When enjoyed with local Jeju dishes such as Byeol-tteok or Memil-beombeok, it recreates the atmosphere of Tamna Island.
Gosori-sul Ikneunjip Official Website
Citrus
Sinnye-ri, Namwon-eup, Seogwipo-si. This is a brewery established by the Seogwipo Citrus Research Institute and tangerine farmers who painstakingly pooled their money. Initially plagued by mounting debt, the place became nationally known after being featured by Baek Jong-won on an SBS variety show.
It uses tangerine yeast developed and patented by the Citrus Research Institute. By using freshly squeezed Seogwipo tangerine juice as the raw material instead of heated concentrate, it produces a fresh and refreshing taste.
annually May Around the time the tangerine blossoms are in full bloom, brewery tours are conducted on a first-come, first-served basis at an affordable price, so those interested should keep this in mind.
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It is a 25-degree distilled liquor made by distilling fermented tangerine extract and diluting it with purified water. The name 'Misang' was given to it at the time of its release, when the very concept of distilling fermented tangerine liquor was unfamiliar, to signify that it was a liquor that was difficult to classify.
As a scene of Baek Jong-won drinking it spread on YouTube, it became a liquor that sold out quickly. It is a soju with a subtle tangerine aroma, and its alcohol content is perfect for pairing with Jeju black pork or hairtail dishes.
Sinrye silk
No added alcohol
Only the clear supernatant of the fermented tangerine extract is separated and double-distilled, then aged for over a year in premium oak barrels. Alcohol content 50%, 750ml, 110,000 won per bottle. Produced in limited quantities every month.
The aroma of tangerines blends with the smokiness of oak, making the 50% alcohol content feel smooth. It has established itself as a premium distilled spirit representing Jeju. It is a duty-free limited edition. Sinrye Myeongju Hue(58 degrees) is a version with citric acid added to the raw materials, increasing the alcohol content.
In addition, fermented liquor made by fermenting fresh tangerine juice. Hondiju, sparkling style with added Hallabong juice Masher BlancIt is also a representative product of citrus.
View citrus products at Jeju Suul
Jeju Gotbaek
Located on Seomun-ro in Jeju City, Jeju Gotbat is a brewery that approaches the brewing process by infusing Jeju tangerines into makgeolli. 'Gotbat' is a Jeju dialect word that encompasses both forests and fields.
Leveraging the basics through a double-fermentation method of rice, and adding citron, tangerine blossoms, tangerine juice, and tangerine peel to capture the aroma of Jeju tangerines Makgeolli It has been released inside. They also offer a diverse lineup, including buckwheat medicinal liquor and Limoncello-style liqueurs.
Mandarin Takju
No added alcohol
Double-brewed rice makgeolli is infused with citrus fruits, tangerine blossoms, tangerine juice, and tangerine peel. 8% alcohol content, 600ml. The description that the tangerine aroma bursts forth is not an exaggeration.
Its refreshing aroma and light body make it suitable for dining occasions. When traveling in Jeju, you can enjoy it most freshly by purchasing it at the brewery or designated retailers rather than at convenience stores or supermarkets.
View Jeju Gotbat products on Naver Store
Baeknokjuga
Located on Aejo-ro in Jeju City, Baengnokjuga is a small-scale traditional liquor brewery that perfectly embodies the phrase "hand-brewed in this secluded spot." They produce liquor using a base of non-glutinous rice flour, glutinous rice, and traditional nuruk, adding seasonal ingredients from Jeju.
It features a lineup themed around the seasons and Jeju ingredients, including the Dalgrian series (Takju, Soju, Yakju, and Hahyangju), the Cherry Blossom Blooming Day series, and Byeolgrian Choseolgam (tangerine distilled spirit).
On the day the cherry blossoms bloom, Jeju
No added alcohol
This is a takju brewed using glutinous rice and yeast as a base, enhanced with Jeju-grown prickly pear powder and cherry blossoms. It is said to offer subtle aromas of ripe fruit and flowers. 29,000 won.
It is a great liquor to bring back as a souvenir from a trip to Jeju during the cherry blossom season. Other representative products include Dalgrian Hahyangju (a medicinal liquor with a strong sweetness and aroma) and Byeolgrian Choseolgam (a high-sugar tangerine soju).
Nakwhagokju (Udo Tavern)
Udo. It is an island located 15 minutes by boat from Jeju. CEO Yoo Hyun, who moved here after falling in love with the island, put his idea to make makgeolli using peanuts, a specialty of Udo, into action starting in 2012.
This is the first place in Jeju to receive certification as a local specialty liquor for makgeolli.
At the café-pub next to the brewery, you can enjoy makgeolli with Udo peanut tofu kimchi and Udo peanut ice cream. Since fresh makgeolli requires refrigerated distribution, it is best to drink it locally.
Udo Peanut Fresh Makgeolli
It is rice-based and contains 1.791 TP 3 T of Udo peanut powder. Alcohol content 6%, 750ml. It is low in sweetness. Makgeolli It is a good fit for enthusiasts or those who like dry alcohol.
At first, the smooth sweetness of rice makgeolli comes through, followed by an impressive, slightly grainy peanut aroma. If you prefer a sweeter taste, the one with added artificial peanut flavor. Udo Peanut Fresh Traditional LiquorYou can choose.
Udo Peanut Fresh Makgeolli Naver Store
