Jipyeong Brewery Launches Two Premium Takju Varieties 'Songsunju' and 'Sogokju'

Restored Using Traditional Brewing Methods and Modern Manufacturing Techniques

Jipyeong Brewery announced on the 30th that it will expand its ‘Punju’ lineup by introducing two additional premium takju varieties.

The newly released premium takju includes two types: ‘Songsunju’ and ‘Sogokju’. These are added to the three varieties introduced last year?‘Seoktanju’, ‘Bueju’, and ‘Baekhwaju’?to further expand the premium takju brand Punju’s lineup.

Punju Makgeolli is a restored traditional liquor that revives forgotten Korean alcohol by combining ancestral brewing methods with modern manufacturing techniques. It is characterized by Jipyeong Brewery’s unique production know-how, allowing the natural sweetness and umami from the ingredients to be consistently enjoyed throughout the year.

‘Songsunju (松筍酒)’ is a liquor whose name means ‘using the new pine shoots that grow in early spring.’ It is made primarily from glutinous rice from Gangwon Province, combined with non-glutinous rice, ginger, and pine shoots, embodying the most Korean traditional atmosphere. Its alcohol content is 11%, more than twice that of regular makgeolli, with a soft color and a subtle pine shoot aroma that makes it perfect as a light drink to accompany meals.

‘Sogokju (小麴酒)’ is a type of traditional liquor dating back to the Baekje era, named for its meaning ‘liquor brewed with less nuruk (fermentation starter).’ It is made from glutinous rice from Gangwon Province mixed with non-glutinous rice, ginger, and chrysanthemum. The ginger and chrysanthemum aromas create a sweet and well-balanced umami flavor. With an alcohol content of 11%, it is known for its excellent aroma and taste, earning the nickname ‘the sitting-down drink’ because people often cannot stand up after drinking it continuously.

This content was produced with the assistance of AI translation services.