Premium Traditional Liquor 'Eunhasu Makgeolli' Created by Kyochon

‘Balhyo Gongbang 1991’, Produced at Yeongyang Baeknyeon Brewery

‘Balhyo Gongbang 1991,’ an affiliate of Kyochon F&B, which operates Kyochon Chicken, is introducing the traditional liquor ‘Eunhasu Makgeolli.’

Eunhasu Makgeolli is produced in limited quantities at Yeongyang Baeknyeon Brewery, a cultural heritage site in Gyeongbuk with a history of 100 years. It is a modernized traditional liquor called ‘Gamhyangju (甘香酒),’ made at a century-old brewery located in Yeongyang-gun, the highest altitude area in Gyeongsangbuk-do. The distinctive feature is that no additives other than water, rice, and nuruk are used to fully capture the pristine natural environment.

Gamhyangju, meaning sweet and fragrant liquor, was introduced in the ‘Eumsik Dimibang (飮食知味方),’ written by Jang Gye-hyang around 1670. It is a thick makgeolli that can be eaten with a spoon, made generously with glutinous rice and nuruk, and with very little water added. It was a premium makgeolli that only aristocrats could enjoy during times when rice was scarce.

Balhyo Gongbang 1991 modernized and launched Eunhasu Makgeolli by directly inheriting the traditional Korean brewing method of Gamhyangju from Jo Gwi-bun, the 13th-generation matriarch and descendant of Jang Gye-hyang. It is a premium makgeolli born from the spirit of ‘Beopgo Changsin (法古創新),’ which means learning from the old to create the new.

‘Eunhasu 6-degree Makgeolli’ offers a clean and refreshing taste that pairs harmoniously with greasy foods. It has a low solid content, making it smooth and not heavy on the throat, boasting a natural sweetness without artificial sweeteners. Its subtle acidity stimulates the appetite, and the balance of sweetness and sourness makes it compatible with any dish without awkwardness. ‘Eunhasu 8-degree Makgeolli’ is a thick makgeolli with a high content of raw ingredients. It features an excellent harmony of the sweet taste of high-quality Yeongyang rice, the nutty aroma of Geumgang wheat, and the sour taste after fermentation. With 30 days of natural fermentation, it has a delicate floral and fruity aroma, making it enjoyable even without side dishes.

Currently, Eunhasu Makgeolli is sold mainly at local stores such as local food markets in the Yeongyang area of Gyeongsangbuk-do. In Seoul, it is available in limited quantities at Itaewon’s ‘Kyochon Pilbang,’ Yeouido’s ‘Memildanpyeon,’ and the famous ‘Bakga-ne Bindaetteok’ at Gwangjang Market.

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