JUBANGJANG BREWERY
Meet Kim Hajin and Lee Eunhyo. From best buds to brew buds, they've been crafting premium Makkoli at Jubangjang in Daejeon since 2019. And their (not so) secret ingredient to premium Makkoli? – Jinjam rice. Sourced straight from the heart of Daejeon and brewed using a time-tested Korean method called gayangju. This traditional technique effectively extracts the aromas and flavours of local ingredients, because at Jubangjang, supporting their city is as important as producing a damn good bottle of Makkoli.
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Their signature Makkoli, Sucre, undergoes a two-step fermentation process called 'Iyangju,' yielding a complex aroma. The star ingredient? Mugwort, a centuries-old herb used by ancient cultures for everything from calming frazzled nerves to fuelling mystical visions (don't get too excited. We're talking low-key chill vibes here.) Jubangjang sources the tenderest Mugwort leaves called 'Aeyeop', harvested only between March to April, prized for its mellow, sophisticated flavor, with hints of green grape skins and a refreshing scent of open pastures.
BE WARNED:
Sucre might not make you see pink elephants (unless you gulp the whole bottle, in which case, we can't be held responsible) but it'll definitely take your taste buds on a trip they’d thank you for.