JIRAN JIGYO BREWERY
The master brewers of Jiran Jigyo don’t take any chances with their brewing process. Closely following the time-honored recipe of Sunchang's Baekilju (100 days wine) Jiran Jigyo’s sool is brewed from a deftly balanced Juk (glutinous rice porridge) that would make goldilocks weep with joy, and proprietary Nuruk made with fig leaves and native yeast cultured over generations in the family's brewery. But the real magic lies in using only homegrown ingredients straight from their fig and chamomile farm.
From seed to sip, Jiran Jigyo is committed to giving us a taste of what artisanal brewing can truly be.
Jiran Jigyo's original Yakju (filtered makkoli) and Takju (unfiltered) boasts strong, complex flavours. Their Yakju is a perfect combination of appetising acidity and clear grain aroma from their unique Nuruk. Their Takju on the other hand, is smooth with a creamy mouthfeel, and nuances of fig leaves and coconut. Their signature infusions have to be the chamomile and fig Takju.
Prized for its therapeutic properties in stress reduction, their chamomile Takju is infused with chamomile flowers harvested from the brewer's plantation. You could argue that this makkoli is practically a necessity for your well-being. Just don’t quote us on this.
Their vibrant fig Takju is brewed with 3 to 4 whole figs per bottle (also locally harvested), and gets a major glow-up with an attractive pink hue. Jiran Jigyo has produced a truly stunning drink that delivers on both looks and flavour.
