{"id":3548,"date":"2026-05-26T17:15:43","date_gmt":"2026-05-26T08:15:43","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=3548"},"modified":"2026-05-26T17:25:36","modified_gmt":"2026-05-26T08:25:36","slug":"goheung-brewery-and-distillery","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/goheung-brewery-and-distillery\/","title":{"rendered":"Goheung, A Guide to Traditional Liquor and Local Breweries | Goheung Yujaju"},"content":{"rendered":"

Goheung is a peninsula open to the sea on three sides. Warm sea breezes from the South Sea penetrate deep inland, and severe winters are rare, making it an ideal land for growing citrus fruits. Among them, Yuja is the first name mentioned when discussing Goheung. A significant portion of the nationwide production of Yuja comes from this region.<\/p>\n\n\n\n

Yuja has a strong aroma and distinct acidity, so it is more natural to process the fruit rather than eat the pulp raw. While yuja tea and yuja jam have long been the representative processed products, attempts to make it into alcohol are recently gaining momentum.<\/p>\n\n\n\n

Rice cannot be left out, either. Derived from the name of the warehouse where tax grains were stored in Heungyang-hyeon during the Joseon Dynasty. Haechangman<\/strong>It became vast farmland through land reclamation projects in the 1960s. The rice grown here, exposed to the sea breeze, is recognized for its quality to the extent that it is sold under Goheung's unique brands, 'Haemi' and 'Sumi'.<\/p>\n\n\n\n

Yuja and reclaimed land rice. Centered around these two ingredients, Goheung's traditional liquor ecosystem is slowly growing.<\/p>\n\n\n\n

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Nokdong Brewery (A Certain Day)<\/h2>\n\n\n\n
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Nokdong Brewery, located near Nokdong Port in Doyang-eup, Goheung-gun, A certain day<\/a><\/strong>We make fermented products using yuzu as the main ingredient under the brand name.<\/p>\n\n\n\n

The yuzu used in the product is harvested from orchards directly managed by the brewery. This reflects an attitude of controlling the selection of raw materials by narrowing the scope as much as possible.<\/p>\n\n\n\n

We use eco-friendly Goheung rice. The entire fermented liquor line does not use distilled alcohol, and since the use of sweeteners varies by product, it is recommended to check the ingredients box below.<\/p>\n\n\n\n

In 2021, it was recognized for its design quality by winning the Winner award at the K-Design Awards for its premium export package design.<\/p>\n\n\n\n

Goheung Citron Wine 08 \/ 12<\/h3>\n\n\n\n
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\n
Ingredients and Content<\/div>\n
Purified water, rice, koji, yuzu, processed sugar products, yeast starter, purified enzyme preparation, yeast<\/div>\n
No sweetener<\/span>
No added alcohol<\/span><\/div>\n<\/div>\n\n\n\n

Goheung Yujaju, available in two alcohol percentages of 81 TP3T and 121 TP3T, is the flagship product of Nokdong Brewery. Each bottle contains the equivalent of two yuzu.<\/p>\n\n\n\n

The density of aroma and flavor was enhanced by adding yuzu once during fermentation and again during aging. No artificial flavoring is used.<\/p>\n\n\n\n

8% is dominated by the sweet and sour flavor of yuzu and is easy to drink as it has almost no alcohol sensation. 12% features a refreshing yuzu aroma in the first sip, followed by a subtle weightiness from grain fermentation. CEO Lee Ae-ryeon recommends drinking it chilled with ice.<\/p>\n\n\n\n

Even without adding sweeteners, the natural sweetness of the yuzu itself and the natural sweetness produced during the fermentation process balance each other.<\/p>\n\n\n\n

Some Yuja (6%)<\/h3>\n\n\n\n
\"count(title)%,\"<\/figure>\n\n\n\n
\n
Ingredients and Content<\/div>\n
Purified water, rice, yuzu, koji, processed sugar products, yeast starter, purified enzyme preparation, yeast, enzyme-treated stevia<\/div>\n
\n No added alcohol<\/span>\n <\/div>\n<\/div>\n\n\n\n

This is a new product developed to align with the trend of preferring low-alcohol beverages. It was designed to lower the alcohol content compared to the existing yuzu wine line while enhancing the yuzu flavor.<\/p>\n\n\n\n

Containing enzyme-treated stevia, it offers a distinct sweetness profile compared to the existing line. This product is aimed at those who prefer a lighter and fresher drink. Those who enjoy sweet liqueur-like flavors or RTD beverages should consider choosing this option.<\/p>\n\n\n\n

View Eodun Haru products on Naver Store<\/a><\/p>\n\n\n\n

Pungyang Brewery<\/h2>\n\n\n\n
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Pungyang Brewery, located in Pungyang-myeon, Goheung-gun, produces two products with distinct characteristics using the same yuzu as the raw material: Yuja-hyangju and Yuja-makgeolli.<\/p>\n\n\n\n

Yujahyangju is a medicinal liquor infused with herbal ingredients, while Yujamakgeolli is a traditional cloudy rice wine. Since the ingredients of the two products differ significantly, it is recommended to check the boxes below for each.<\/p>\n\n\n\n

Citron scented wine<\/h3>\n\n\n\n
\"count(title)%,\"<\/figure>\n\n\n\n
\n
Ingredients and Content<\/div>\n
Purified water, rice, aspartame, starter culture, yeast, yuzu, sugar, licorice, cinnamon, Angelica gigas, Reishi mushroom, Astragalus membranaceus<\/div>\n
No added alcohol<\/span><\/div>\n<\/div>\n\n\n\n

Yujahyangju is a rice wine centered on yuja, infused with the aromas of traditional Korean medicine by adding licorice, cinnamon, Angelica gigas, Reishi mushrooms, and Astragalus membranaceus.<\/p>\n\n\n\n

The aromas of each medicinal herb blend with the acidity of the yuzu to create a complex flavor. It is a composition in which the warm scent of cinnamon, the sweetness of licorice, and the unique freshness of yuzu form layers.<\/p>\n\n\n\n

The addition of aspartame provides a sweet base. Whether drunk cold or slightly warmed, distinct aromas tend to stand out. Although classified as Takju under liquor laws, it is not extremely cloudy when poured, making it feel somewhat like Yakju.<\/p>\n\n\n\n

Goheung Pungyang Citron Makgeolli<\/h3>\n\n\n\n
\"count(title)%,\"<\/figure>\n\n\n\n
\n
Ingredients and Content<\/div>\n
Purified water, rice (domestic 100%), yuzu (Goheung), purified enzyme preparation, starter culture, yeast, sugar, aspartame, etc.<\/div>\n
\n No added alcohol<\/span>
\n Domestic Rice 100%<\/span>\n <\/div>\n<\/div>\n\n\n\n

This is a makgeolli that specifies rice (domestic 100%) and Goheung yuzu as ingredients.<\/p>\n\n\n\n

With a much simpler composition than Yuja-flavored liquor, the juicy flavor of yuzu and the thick texture characteristic of Takju come to the forefront. The addition of aspartame results in a distinctly sweet taste.<\/p>\n\n\n\n

It comes in a 750ml size and is generally consumed chilled.<\/p>","protected":false},"excerpt":{"rendered":"

Goheung is a peninsula open to the sea on three sides. The warm sea breeze from the South Sea penetrates deep inland\u2026<\/p>","protected":false},"author":1,"featured_media":3562,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[177],"tags":[],"class_list":["post-3548","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-about-tourist-spot"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/3548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=3548"}],"version-history":[{"count":10,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/3548\/revisions"}],"predecessor-version":[{"id":3761,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/3548\/revisions\/3761"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/3562"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=3548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=3548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=3548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}