A Hundred Years in Business, Daegang Brewery

Daegang Brewing House

For 100 years, Daegang Brewery House has been crafting liquor for four consecutive generations.

Today, liquor continues to mature within over fifty jars, each over ninety years old.
The reason we insist on the demanding and difficult traditional brewing method is because it is the principle of Daegang Brewery House.

The taste of persistence and tradition. Find it at Daegang Brewery House.

Daegang brewing house received an official permit for alcohol production and sales (JUPAE) in 1913 and began producing Sobaeksan Dongdongju. Later, following the 1916 announcement of the Liquor Tax Regulation by the Governor-General of Korea, the current Daegang brewing house was acquired while searching for high-quality water. Combining long-standing tradition with modern brewing techniques, Sobaeksan Dongdongju was born, earning a reputation for the finest taste and aroma in Korea and establishing itself as the representative rice wine of this region.

Sobaeksan SULDOGA(a traditional brewery that produces unrefined rice wine and sells it wholesale) and Daegang Brewing House are located at the foot of Mount Sobaeksan.

This region has long been a resting place for wayfarers crossing JUKRYEONGJAE, the mountain pass connecting Seoul with the Chungcheong and Gyeongsang provinces. It was lined with popular roadside taverns, filled with delicious Dongdongju, and had a thriving drinking culture.

Sobaeksan Dongdongju continues the legacy of our traditional wine, which has long relieved the fatigue of wayfarers.

Make Godubap (steamed firm rice) and mix it with Nuruk (Korean fermentation starter), then strain the rice wine and experience the entire process of making unrefined rice wine at the Daegang Experience Center.

Brew unrefined rice wine yourself with a lecture from the 4th-generation master brewer, Cho Jae Goo.

Taste over 10 types of unrefined rice wine, medicinal liquors, distilled spirits, and Bokbunja wine produced at Daegang Brewing House and Yongdusan Joeun-sul Brewing House.

Tour the Nuruk room, aging room, and the unrefined rice wine production process at Daegang Brewing House, and take an overall look at the history of Makgeolli and Daegang’s 100-year history.

6% ABV / 750 mL

Brewed with a perfect blend of rice and wheat, delivering a traditional flavor that glides smoothly across the palate.

The signature unrefined rice wine of Daegang Brewing House, made with natural carbonated water from Sobaeksan and adhering to traditional methods.

Designated as the official wine for the Blue House state banquet in 2005.

6% ABV / 750 mL

The original black soybean unrefined rice wine, developed in 2003 and patented!

Rich in anthocyanins from black soybeans and black sesame, representative ingredients of Black Food.

An unrefined rice wine filled with the rich, savory aroma of beans, delivering both flavor and nutrition.

6% ABV / 650 mL

Begins with the sweet and tangy flavor of organic Bokbunja grown at the Sobaeksan direct-management farm, finishing with the light, clean taste of white rice.

Rich in color and flavor, this unrefined rice wine is especially favored by women and pairs well with popular dishes such as Kimchi Stew and Grilled Pork Belly.

16% ABV / 375mL, 750mL

A traditional medicinal rice wine, recreating Danyang’s GAYANGJU—JERYEJU (ceremonial rice wine used for ancestral rites) passed down since the Joseon Dynasty—brewed with natural herbs such as pine needles, jujube, ginseng, and licorice, using Sobaeksan bedrock water.

Clear, deep amber in color, with rich aromas of nuruk and medicinal herbs

Perfectly suited as an accompanying drink with meals.

SINSEONJU(a traditional Korean rice wine from Cheongju, Chungcheongbuk-do, brewed with various medicinal herbs) of Sobaeksan Suldoga is a GAYANGJU (home-brewed traditional Korean rice wine) with origins dating back to the Joseon Dynasty. It was a precious medicinal rice wine traditionally brewed for the noble families of this region for ceremonial occasions such as weddings, funerals, and ancestral rites. During the Japanese colonial period, its legacy was almost lost due to the GAYANGJU prohibition], but it was magnificently revived through archival research and development. Sobaeksan SINSEONJU is brewed by infusing rare native herbs and then undergoing long-term fermentation and low-temperature aging. The result is a highly beneficial traditional rice wine with a smooth finish and a deep, rich, and impressive aroma.

A traditional medicinal rice wine, recreating Danyang’s GAYANGJU—JERYEJU (ceremonial rice wine used for ancestral rites) passed down since the Joseon Dynasty—brewed with natural herbs such as pine needles, jujube, ginseng, and licorice, using Sobaeksan bedrock water.

Clear, deep amber in color, with rich aromas of nuruk and medicinal herbs

Perfectly suited as an accompanying drink with meals.

SINSEONJU(a traditional Korean rice wine from Cheongju, Chungcheongbuk-do, brewed with various medicinal herbs) of Sobaeksan Suldoga is a GAYANGJU (home-brewed traditional Korean rice wine) with origins dating back to the Joseon Dynasty. It was a precious medicinal rice wine traditionally brewed for the noble families of this region for ceremonial occasions such as weddings, funerals, and ancestral rites. During the Japanese colonial period, its legacy was almost lost due to the GAYANGJU prohibition], but it was magnificently revived through archival research and development. Sobaeksan SINSEONJU is brewed by infusing rare native herbs including Ashitaba, Korean Angelica, goji berries, ligusticum root, cnidium root, pine needles, ginseng, and jujube, and then undergoing long-term fermentation and low-temperature aging. The result is a highly beneficial traditional rice wine with a smooth finish and a deep, rich, and impressive aroma.