{"id":4782,"date":"2026-09-05T13:38:44","date_gmt":"2026-09-05T04:38:44","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=4782"},"modified":"2026-09-05T13:38:48","modified_gmt":"2026-09-05T04:38:48","slug":"woobojoocheck","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/woobojoocheck\/","title":{"rendered":"[\uacbd\uae30\/\uc591\ud3c9] \uc6b0\ubcf4\uc8fc\ucc45 – \uc591\ud3c9 \ucd5c\uace0\uc758 \ub9c9\uac78\ub9ac \uc591\uc870\uc7a5 \uc6a9\ubb38 \ub9db\uc9d1"},"content":{"rendered":"
\n

Ubojuchaek<\/strong>
A makgeolli cafe and brewery in front of Exit 1 of Yongmun Station, brewing with Yangpyeong's local wheat and native rice.<\/em><\/p>\n

Address: Room 201, 2nd Floor, 26 Yongmunyeok-gil, Yongmun-myeon, Yangpyeong-gun, Gyeonggi-do (102m from Yongmun Station Exit 1)<\/p>\n

Opening Hours: Tue\u2013Sun 10:30\u201317:30
Closed every Monday
I am frequently away for external events, so I recommend calling before visiting.<\/p>\n

Phone number: 010-5275-2035<\/p>\n

Parking \/ Reservations \/ Waiting Area \/ Wireless Internet \/ Separate Men's and Women's Restrooms<\/p>\n<\/div>\n\n\n

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

\n

\n EP. Ubojuchaek<\/span>\n Wheat Makgeolli \u00b7 Wheat Soju 53<\/span>\n 2026. 07. 12<\/span>\n <\/h2>\n <\/summary>\n

It is early afternoon after finishing a bowl of soup at Yongmun Yangpyeong Haejangguk.
There is a brewery right in front of Yongmun Station that I really wanted to visit on my trip to Yangpyeong.

Ubojuchaek<\/span>. Ox, gait, drink, trick.
It is said to embody the philosophy of discovering the deep flavor and true traditions of our liquor with the steady, slow pace of an ox, without rushing impatiently.<\/p>\n\n\n\n

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

A banner stands at the entrance on the first floor.
\u201cMakgeolli Cafe 2F, experience traditional-style Makgeolli.\u201d<\/p>\n\n\n\n

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

When you open the door, you come to a space close to a workspace.
One entire wall is filled with books related to alcohol, and bottles are lined up above and below it.<\/p>\n\n\n\n

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

After I greeted him, the owner showed me the brewery inside first.
A full circle from the steamer for cooked rice, the fermentation tank, to the small copper still in the corner.
Even though there are machines that make every single process easier
These days, they insist on doing it by hand.<\/p>\n\n\n\n

"Operating this machine is convenient. But it's not fun."\u201c
Capybara: \u201cThen how do you do these days?\u201d
Boss: \u201cWhen I\u2019m bored, I just do it with my hands.\u201d<\/p>\n\n\n\n

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

When I opened the door on one side of the brewery, the aging room appeared beyond it.
The moment you open the door, the temperature drops sharply and a fermented scent wafts in.
For those who love breweries, there is no scent quite like this.
They say it's the boss's treasure trove. I completely agree.<\/p>\n\n\n\n

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

The sizes of the makgeolli aging tanks vary, ranging from 114L tanks to small containers.
Each lid has a handwritten label with the date and contents written on it.<\/p>\n\n\n\n

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

After finishing the tour of the brewing facility, they also showed us the refrigerator.
I was surprised here.
Hinbe, Gwido, Boribyeo, Nokdudo, Jokjebichal, Seomeoribyeo, Bukheukjo, Pyongyang, etc.
They brewed individual bottles of makgeolli using various native rice varieties.
As a brewer, it is a dream record, and I couldn't help but be amazed.
I also want to compare the differences between each variety, and even just share stories about our experiences.
I wonder if the day will be over.<\/p>\n\n\n\n

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

When I asked which one you liked, he gave me a cup of white cloth.
The upper part of the liquor is so clear that it is a shame to call it Takju.
There is almost no off-flavor left on the tongue, and the acidity drops straight down.
It had a clean and refreshing taste that could rival even high-end wines.<\/p>\n\n\n\n

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

Wheat Festival poster on the wall
Yangpyeong is famous for wheat, and there is a separate wheat scenic complex in Cheongun-myeon.
This is why the two signature drinks of Ubojuchaek are wheat makgeolli and wheat soju.<\/p>\n\n\n\n

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

They don't just make wheat; they also have rice makgeolli.
Yangpyeong Chamdeurim is a liquor brewed from the Chamdeurim variety, which was developed in Gyeonggi-do.
I notice that the variety name is attached separately to the neck of the bottle with a band.
The work of informing consumers, including the diversification of rice varieties,
I think the intention is really good because I believe this is an essential step for elevating the quality of our traditional liquor.<\/p>\n\n\n\n

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

On the display shelf, 75-degree five-grain distilled liquor is placed next to 53-degree wheat soju as a non-commercial item.
It is a display that makes you more curious about the alcohol that isn't for sale than the alcohol that is.<\/p>\n\n\n\n

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

There is a notice posted saying that if you buy two or more bottles of wheat soju, you will receive a wheat ear flower arrangement.
The interior is fitting for a brewery and is really pretty.
The raw material is Baekgang wheat, domestically grown in Yangpyeong without pesticides, fertilizers, or herbicides.
He says he uses makgeolli lees instead of fertilizer.<\/p>\n\n\n\n

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

They also let us taste the makgeolli in their sales lineup.
Lotus Village Yeon Makgeolli is 12% alcohol. It is brewed with lotus leaves and lotus roots from Buyong-ri.
When you think of Yangpyeong, the lotus flowers of Dumulmeori and Semiwon are famous.
It is a liquor that perfectly captures the unique characteristics of the region.
It is light and sweet. Is that subtle, unique herbal scent the fragrance of a lotus?
Local specialties are meaningless if they don't taste good, but this is excellent makgeolli. <\/p>\n\n\n\n

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

It is written like this on the top line of the leaflet.
Delicious liquor handcrafted by a connoisseur with 50 years of drinking experience.
Is there a more trustworthy saying than this?<\/p>\n\n\n\n

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

Black rice makgeolli is cheating just with its color.
I heard it's makgeolli brewed only with black rice.
(It has been a while, so I'm not sure if my memory is accurate.)
The purple color settles beautifully in the cup.<\/p>\n\n\n\n

Black rice is due to the hard anthocyanin black rice layer
It is difficult to make alcohol, and it is also difficult to penetrate the yeast enzymes, so brewing alcohol is quite challenging.
It seems like you are very skilled.<\/p>\n\n\n\n

The taste was also excellent.
It is 16 degrees, but the alcohol content is not high at all.
There are no sections where alcohol splashes.
A heavy body and a soft texture coexist.
A luxurious sweetness lingers after a long time.<\/p>\n\n\n\n

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

He stopped talking about alcohol and gave me a handful of wheat, telling me to just try it.
I think it was roasted wheat (my memory is hazy on that too...)
It has a nutty flavor and a firm texture when chewed.
Seems perfect as a snack to go with drinks..<\/p>\n\n\n\n

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

Next is Yangpyeong Wheat Makgeolli 13%.
It is a liquor made from whole wheat.
Instead of the round sweetness of rice makgeolli, a sour acidity comes in first.
A faint bitterness from the grain husk lingers at the end.
It struck a good balance, being savory without being heavy.
I am glad to have tasted wheat makgeolli in Yangpyeong, following Jipyeong.
The round, sweet taste of rice is nice, but
This sour and bitter taste is undeniably an attractive stimulus for drinkers.<\/p>\n\n\n\n

Wheat makgeolli was originally created as a last resort.
In 1965, the Grain Management Act prohibited the use of rice in makgeolli, and
As the use of white rice was completely banned starting in 1966
Imported flour filled that space.
Rice makgeolli was permitted again in 1977, the year of a bumper harvest.<\/p>\n\n\n\n

So, if wheat makgeolli was a cheap substitute back then
Current wheat makgeolli aims to restore tradition and history
It embodies the brewer's passion.<\/p>\n\n\n\n

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

Finally, Yangpyeong Wheat Soju 53.
The alcohol was lowered to 53 degrees using a non-chill filter, so the scent remained intact without being diminished.
The alcohol content is clearly high, but it doesn't scratch the throat,
The nutty sweetness from the wheat and the floral scent linger for a long time.
It is surprising that such an explosive aroma comes from wheat, a grain that is, in a way, simple.

It is a liquor that holds its own even when placed alongside premium distilled spirits from abroad.<\/p>\n\n\n\n

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

The packaging is pretty too.<\/p>\n\n\n\n

I liked all the alcohol, so I decided to buy them all.
Pack black rice makgeolli, Chamdeurim rice makgeolli, and wheat makgeolli.
I chose the landscape painting package version of Wheat Soju 53.<\/p>\n\n\n\n

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

Two jars with paintings on them are placed on one shelf.
It is said that this was personally drawn by artist Jang Cheol, who frequently visits the workshop.<\/p>\n\n\n\n

Next to it, poetry books by a poet who frequents this place are also stacked.
A brewery doubles as a neighborhood gathering place.
Is there a better place than this for an artist's hideout?<\/p>\n\n\n\n

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

An old man looking at alcohol instead of water is sitting on the waist of a jar.

They asked for alcohol, so they took the whole jar filled with it.
They said they painted a picture on the jar...
Romantic success<\/p>\n\n\n\n

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

The description of the original painting is written on the notice posted on the wall.
Kang Hui-an's *Gosa Gwansudo* means a noble scholar gazing at water.
A noble scholar gazes at wine.<\/p>\n\n\n\n

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

The bookshelf is almost entirely filled with books about alcohol.
<\/p>\n\n\n\n

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

A certificate is hanging on the shelf next to it.<\/p>\n\n\n\n

I laughed once more after hearing the price while paying.
1,000 won per degree. The 16-degree one is 16,000 won, and the 53-degree one is 53,000 won.
It's just the alcohol content multiplied by 1,000 won.
Another point where you can really feel that this is the hideout of an owner who loves to drink.<\/p>\n\n\n\n

In my opinion, it is the best brewery in Yangpyeong.
I want to visit Yangpyeong again to go to Ubojuchaek.
I enjoyed the meal \ud83d\ude42 The end<\/p>\n<\/details>","protected":false},"excerpt":{"rendered":"

Ubojuchaek, in front of Yongmun Station Exit 1, a makgeolli cafe brewed with Yangpyeong's local wheat and native rice...<\/p>","protected":false},"author":1,"featured_media":4800,"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-4782","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\/4782","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=4782"}],"version-history":[{"count":2,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4782\/revisions"}],"predecessor-version":[{"id":4806,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4782\/revisions\/4806"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4800"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}