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Pungjeongsagye
 The town of Pungjeong located in Cheongju-si Cheongwon-gu, has a long standing local reputation for excellent water from a Maple tree well. The concept of ‘The Four Seasons of Pungjeong’ is derived from the natural surroundings of Pungjeong and the complex flavors and aromas arising naturally from four kinds of sool: Spring - Yakju, Summer - Ghwahaju, Fall - Takju, Winter - Distilled Soju.
All of the Four Seasons of Pungjeong are naturally brewed using domestic rice and hand-pressed traditional nuruk (Hyangon-gok). What makes it stand apart is the absence of any artificial sweeteners and the slow brewing period and aging of 100 days. Out of these natural techniques comes a sool with a naturally clean flavor and aroma, a crisp finish, and without any hangover inducing qualities.

Pungjeongsagye Chun (Spring)
2017 Woorisool Evaluation Awards Yakju/Cheongju Gold Prize
2017 Korea USA State Dinner Banquet Wine
2019 Korea Belgium Dinner Banquet Wine
 
Classification │ Yakju
Ingredients │ Short grain sticky rice, Hyangon-gok Nuruk
Volume │ 500㎖
ABV% │ 15%
 
Brewing Method
Brewed with a ‘Seolgi Steamed rice cake primary, aged for 100 days after fermentation is complete.
 
Characteristics
Using well aged nuruk, natural aromas of pear flowers, buckwheat flowers and ripe apples. Best enjoyed at low temperature, it boasts a smooth flavor.
This is a sool that inspires one to drink together when the azaleas, pasque flowers and violets begin their inviting bloom.
 
 
 
 
Pungjeongsagye Ha (Summer)
 
Classification │ Gwahaju (Fortified)
Ingredients │ Short grain sticky rice, Hyangon-gok Nuruk
Volume │ 500㎖
ABV% │ 18%
 
Brewing Method
During fermentation, distilled alcohol is added to fortify and then aged in cold temperatures.
 
Characteristics
Gwahaju was created out of the wisdom of Korean ancestors, designing a sool that could survive the hot room temperatures of summer. By combining yakju with soju, a full bodied harmony of sweetness and acidity is created that goes very well with fried fish.
This sool inspires drinking in the full heat of the summer, sitting in a gazebo serenaded by the sounds of summer crickets.
 
 
 
 
Pungjeongsagye Chu (Autumn)
 
Classification │ Takju
Ingredients │ Short grain sticky rice, Hyangon-gok Nuruk
Volume │ 500㎖
ABV% │ 12%
 
Brewing Method
Brewed with a ‘Seolgi Steamed rice cake ’ primary and aged at cold temperatures after fermentation is complete.
 
Characteristics
Brewed in an Ongi Clay pot for 100 days and fermented to its full maturation, the finish is clean and produces no hangover. With floral aromas, both sweetness and acidity work in harmony to create a balanced flavor. The smooth feeling it creates as it passes one's lips goes very well with pork meatballs.
When the rice turns yellow and is ready for harvest, this sool would be best enjoyed sitting and drinking together on the edges of the rice fields.
 
 
 
 
Pungjeongsagye Dong (Winter) 
2016 Woorisool Evaluation Awards Distilled Soju Grand Prize 
2018 Woorisool Juansang Competition Gold Prize 
 
Classification │ Distrilled Soju
Ingredients │ Short grain sticky rice, Hyangon-gok Nuruk
Volume │ 375㎖
ABV% │ 25%, 42%
 
Brewing Method
Brewed with a ‘Seolgi Steamed rice cake ’ primary and aged for one year after distillation.
 
Characteristics
With a light nuruk aroma, a smooth and refined taste belies the 42% alcohol percentage. It pairs best with meats and dishes with strong aromas, creating a balance of flavors with just one sip.
After a difficult mountain climb through the winter flurries and holed up in a cozy cabin, this soju is for drinking with a bowl of steaming hot ramen.
 
 
 
 
Precautions for Storage
Pungjeongsagye Chun, Ha, and Chu are unsterilized, so you must keep it refrigerated. The expiration date is 2 months after bottling when refrigerated.
Pungjeongsagye dong is a distilled, so keep it at room temperature. There is no expiration date, and as time goes by, it tastes better and becomes more valuable.

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