{"id":4633,"date":"2026-08-27T00:35:16","date_gmt":"2026-08-26T15:35:16","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=4633"},"modified":"2026-08-27T00:36:01","modified_gmt":"2026-08-26T15:36:01","slug":"yangpyeong-malgun-sooldoga","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/yangpyeong-malgun-sooldoga\/","title":{"rendered":"[\uacbd\uae30\/\uc591\ud3c9] \uc591\ud3c9\ub9d1\uc740\uc220\ub3c4\uac00 – \uc9c1\uc811 \uae30\ub978 \uad6d\ud654 \ub123\uace0 \ube5a\uc740 \ubb34\uac10\ubbf8\ub8cc \ub9c9\uac78\ub9ac \uc6a9\ubb38\uc0b0 \uc591\uc870\uc7a5"},"content":{"rendered":"
\n

Yongmunsan Brewery (Yangpyeong Malgeun Suldoga)<\/strong>
Yangpyeong's chrysanthemum wine brewery located on the way to Yongmunsan Mountain<\/em><\/p>\n

Address: Units 105 & 106, 175 Yongmunsan-ro, Yongmun-myeon, Yangpyeong-gun, Gyeonggi-do<\/p>\n

Opening Hours: Daily 10:00 \u2013 18:00
\nThe door may be closed due to external events, etc.<\/p>\n

Phone number: 0507-1473-8878<\/p>\n

Takeout \/ Reservations \/ Wi-Fi \/ Easy Payment \/ Parking<\/p>\n<\/div>\n\n\n

<\/p>\n\n\n\n

\n

\n EP. Yongmunsan Brewery<\/span>\n Chrysanthemum Makgeolli Dongguk<\/span>\n 2026. 07. 11<\/span>\n <\/h2>\n <\/summary>\n
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Yongmunsan Brewery, which I visited immediately after visiting Jipyeong Brewery.
You can get here in 10 minutes by taxi.
The official name is Yangpyeong Malgeun Suldoga.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

One side is 'Yongmunsan Brewery', the other side is 'Handmade Makgeolli Distilled Soju'.
Next to the company name, the 2023 Korea Liquor Awards mark stands out.
It is impressive that the words 'Makgeolli brewed with clear water Yangpyeong rice' and 'NO Aspartame' are written in large letters on the window.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

Certificates and awards are gathered on the top shelf of the bookshelf.
Level 1 Traditional Korean Liquor Sommelier, Specialist in Korean Liquor Manufacturing Management, Brewing Education Certificate from Germany,
The Yangpyeong County Governor's commendation certificate and the Liquor Grand Prize plaque are placed together.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

As soon as I entered, what caught my eye was not the alcohol, but the bookshelf.
Introduction to Brewing, Vinegar Brewing, Introduction to Beer, Microbial Physiology, Coffee Flavoring,
Whiskey infographics are even mixed in with the papers related to yeast.
It is a bookshelf that shows signs of hard work in order to set up a brewery.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

On one side of the table, the articles that had been published so far were spread out.
\n\u2018A large photo of CEO Park Su-jin standing in a field of chrysanthemums was featured on the cover of 'Life and Alcohol,' and,
\nPages featured in English media are also on display.
\nIt was closer to just leaving things as they were rather than proudly displaying them.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

The brewing workshop is clearly visible through the glass wall.
Stainless steel fermentation tanks are lined up along the wall.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

The shelves are lined with 'Dongi' distilled soju.
White brushstrokes on a black label, 50% alcohol content.<\/p>\n\n\n\n

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In one corner, a jar of alcohol was visible.
After covering the spout with Hanji and tying it with a string,
I wrote the name of the liquor and the date it was brewed by hand on a yellow tag and hung it up.
This is an earthenware jar used to age 'Dongi' soju, a distilled soju made from buckwheat, before bottling.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

A copper-colored still visible through the window catches the eye.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

The refrigerator contains two types of items separated into layers.
The blue label is 8 degrees, and the apricot label is 13 degrees.
Both were 500ml bottles with the necks wrapped in Hanji and tied.
The price is 12,000 won for 8 degrees and 18,000 won for 13 degrees.<\/p>\n\n\n\n

He said that tasting was also possible and let us taste the Dongguk 8-degree flavor.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

A subtle scent of chrysanthemums comes first.
I liked that it didn't have the typical sweetness or artificial scent of flower stamens.
It is soft, yet the sweetness of the rice and the fragrance of the chrysanthemum create Dongguk's unique character.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

What he showed me when he opened the refrigerator was a chrysanthemum.
The large bag is full of yellow flowers.
They say they grow them themselves in the chrysanthemum field.
This is a part where you can feel the sincerity and passion.<\/p>\n\n\n\n

The regrettable thing was not being able to taste Dong-i, the distilled soju.
He said that tasting is difficult because production volume is low.
The price is 110,000 won,
It was too much of a burden to just pick it up without knowing the taste.
I also think it would be good to run a paid tasting corner.<\/p>\n\n\n\n

The location is good enough to stop by briefly on the way up Yongmunsan Mountain.
If you're passing by, why not stop by?.<\/p>\n<\/details>","protected":false},"excerpt":{"rendered":"

Yongmunsan Brewery (Yangpyeong Malgeun Suldoga) A chrysanthemum wine brewery in Yangpyeong located on the way to Yongmunsan Mountain. Address:\u2026<\/p>","protected":false},"author":1,"featured_media":4644,"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":[205],"tags":[],"class_list":["post-4633","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brewery-distillery-visit"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4633","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=4633"}],"version-history":[{"count":2,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4633\/revisions"}],"predecessor-version":[{"id":4648,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4633\/revisions\/4648"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4644"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}