Duru Seoktanju

Sool #73 – Duru Seoktanju

KOREAN NAME: 두루 석탄주 REVIEW: As I mentioned in my review for Duru Samseon Takju, the one and only time I have encountered Duru Brewery was at the 15th Seoul International Wines & Spirits Expo earlier this year. It’s a shame because Duru has something special and I’m guessing most people have never heard of them. It…

Jaheehyang Gookhwaju

Sool #72 – Jaheehyang Gookhwaju

KOREAN NAME: 자희향 국화주 REVIEW: Jaheehyang is on a shortlist of brewers (Midam, Joeunsul, and Ye-sul are the others that round off that list) that I turn to when I want to introduce people to sool beyond the decent store-bought stuff like Neurin Maeul or Yetnal. I already sang Jaheehyang’s praises when I reviewed their takju but…

Makgeolli: Korea’s Specialty Liquor

British publication The Independent published an article about a couple months ago that managed to fly under my radar. But, as I’m a sucker for any article that tries to broaden makgeolli’s audience, I couldn’t resist. Here are a few choice excerpts from Angela Son and Joan Vos Macdonald’s article in The Independent: Freshly brewed…

Cheonbihyang Yakju

Sool #71 – Cheonbihyang Yakju

KOREAN NAME: 천비향 약주 THOUGHTS: Two years ago, I started branching out from makgeolli, looking for what sool lay beyond. One of my first finds on this foray was a cheongju called Gotaek Chapssal Saengju, and simply put, I was blown away. Gotaek rapidly became a staple on nights out: boozy, tasty, and infinitely drinkable. And then…

Soola Soongokju

Sool #70 – Soola Soongokju (Winter)

KOREAN NAME: 술아 순곡주 (겨울) REVIEW: From an outsider’s perspective, Soolawon does everything possible to set their brews apart from other premium sool producers. Yes, they make makgeolli and cheongju and they also attend the big events but that’s about where the comparisons stop. Soolawon, from website to product, takes great care to craft a refined, stylish,…

Seoktanju 2

Homebrew #09 – Seoktanju 2

This is my second (or is it third?) stab at making Seoktanju, and if you remember from my post Homebrew #06, you know that I haven’t had a good track record with this recipe. A pichia yeast infestation forced me to pitch four liters of sool last go around. It was an unquantifiable melange of…