Gokseong Fresh Makgeolli Captivates the Palates of Manhattan Residents

Sihyangga Enters the Global Liquor Market
"A Model for Enhancing the Added Value of Local Specialty Products"

Yang Sookhee, CEO of Sihyangga Co., Ltd. (left in the photo), and Shim Sungcheol, New York Michelin chef, are signing an export business agreement. Provided by Gokseong County

On October 28, Gokseong County in South Jeolla Province (Governor Cho Sangrae) announced that Sihyangga Co., Ltd. (CEO Yang Sookhee), an agricultural corporation based in Samgi-myeon, has begun directly exporting fresh Makgeolli to Manhattan, New York, marking a significant step toward the globalization of Gokseong’s alcoholic beverages.

Sihyangga is a premium brewing company that produces Makgeolli, distilled spirits, and Yakju using locally sourced specialty agricultural products such as taro, strawberries, cherries, melons, and Gokseong rice as raw materials.

Having prepared steadily for entry into the U.S. market since last year, Sihyangga completed FTA and FDA certifications and made every effort to ensure quality control so that Korean traditional liquors could be recognized internationally. As a result, the company signed a dollar-denominated contract with its local U.S. subsidiary, and its products are scheduled to be supplied to the restaurant operated by Michelin-starred New York chef Shim Sungcheol.

This export is being highlighted as the first step for Gokseong’s traditional liquors to enter the global gourmet stage. In particular, it is significant as the first case in the Jeonnam region where a brewery has handled exports and imports directly, entering the overseas market independently without going through local distributors. Sihyangga completed its first shipment on October 28 and plans to expand its distribution network, focusing on the eastern United States.

An official from the county stated, “It is very meaningful that a Gokseong traditional brewery has promoted direct exports. This serves as a model case for increasing the added value of local agricultural products and advancing the globalization of the traditional liquor industry.”

Sihyangga brews its liquor using Gokseong rice and water, and has established a “Gokseong-style value model” that promotes coexistence with local agriculture. This export is regarded as a sustainable win-win model that goes beyond a company’s overseas expansion to enable local agricultural products to reach the global market.

Meanwhile, alongside its export achievements, Sihyangga has also launched a new product for domestic consumers, “Sihyangga Yakju.” This product is a Yakju made mainly from Gokseong’s specialty taro, featuring a smooth and subtly sweet flavor. Released ahead of Chuseok, “Sihyangga Yakju” will be sold through Gokseong Mall and traditional liquor specialty online platforms, drawing attention as a high value-added product utilizing local agricultural produce.

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