I traveled to Busan by train thanks to a sponsorship of train tickets from a supporter activity that combines a visit to a brewery and a backpacking trip.

It was a trip I was looking forward to because it was the first time I was riding a train in 15 years.

I was disappointed that I couldn't see the station attendants selling food while pulling carts anymore.

Finally arrived at Busan Station

But the way to Geumjeongsanseong Makgeolli is a long way.

I moved about an hour by subway and bus again.

Finally arrived.

The first food master in the Makgeolli field in Korea

Geumjeongsanseong Tosanju Representative Yoo Cheong-gil

Yoo Cheong-gil, the representative of Geumjeongsanseong Tosanju, a representative traditional liquor in Busan, was designated as the first food master in the Makgeolli field in Korea by the Ministry of Agriculture, Food and Rural Affairs on December 3, 2013. He brews Geumjeongsanseong Makgeolli by using the climate and clean water at the foot of Geumjeongsan Mountain, which is 400 meters above sea level, and by making his own 500-year-old traditional foot-stomped nuruk.

“I was born and raised in the Geumjeongsanseong village, and naturally learned how to make nuruk and Makgeolli from my mother (Jeon Nam-seon). It takes a lot of effort and time during the manufacturing process, but I am producing and distributing Geumjeongsanseong Makgeolli with the will to preserve our traditional culture and pass on our taste.”

Source: Geumjeongsanseong Makgeolli homepage

Don’t go against nature

Geumjeongsanseong Makgeolli, a harmony of tradition and modernity

After starting systematic research on the scientific analysis of Geumjeongsanseong Yugane Nuruk and the traditional manufacturing methods of Sanseong Makgeolli, it was designated as Food Master No. 49 by the Ministry of Agriculture, Food and Rural Affairs in recognition of its tradition and authenticity.

Geumjeongsanseong Makgeolli is brewed with clean air, clean water, and dedication.

The Makgeolli brewing method also produces traditional Makgeolli using traditional nuruk and the traditional single-step method, so the harmonious combination of natural environment and traditional technology creates a deep and rich flavor that is unique to Geumjeongsanseong Makgeolli.

Source: Geumjeongsanseong Makgeolli homepage

Special value created by nature of Geumjeongsanseong

Geumjeongsanseong Makgeolli, the No. 1 folk liquor

Geumjeongsanseong Makgeolli is manufactured in Geumjeongsanseong village, which has a clean environment at an altitude of 400 meters where the temperature and humidity suitable for brewing are maintained.

You can feel the taste of traditional Geumjeongsanseong Makgeolli by using Geumjeongsanseong Yugane Nuruk fermented in a clean natural environment and 250m of bedrock water. It is a 100% domestic rice Makgeolli with an alcohol content of 8 degrees, which is the best in the country in terms of nuruk quality and has a delicate aroma and rich flavor because it is brewed with mountain spring water.

It is a fermented liquor that follows the traditional brewing method in the manufacturing process, and is the No. 1 Makgeolli in Korea, the only one designated as a local folk liquor among many Makgeolli in Korea.

Source: Geumjeongsanseong Makgeolli homepage

Our history and culture are alive

Our pride, Geumjeongsanseong Makgeolli

Although the origin of Geumjeongsanseong Makgeolli is not clear, it is said to have originated from the fact that local people started making nuruk as a means of livelihood since the early Joseon Dynasty. During the 32nd year of King Sukjong (1706), the influx of outsiders increased as Geumjeongsanseong was fortified in preparation for the invasion of the Japanese pirates, and it became widely known. At that time, the laborers drafted from various regions to build the fortress were so fond of the taste of Makgeolli that they missed the taste even after the construction of the fortress was completed and they returned to their hometowns.

After that, Geumjeongsanseong Makgeolli was widely distributed throughout the country, and its fame spread even to Manchuria and Japan during the Japanese colonial period.

Especially during the Japanese colonial period, this Makgeolli, which has its own unique taste, became even more famous, and the grain prices in Dongrae, Busan, and the eastern part of South Gyeongsang Province fluctuated depending on how much nuruk was made in Geumjeongsanseong, controlling the market.

From the 1960s, it was subject to crackdowns for being illegal liquor due to the government's prohibition on nuruk making, but the residents continued to brew liquor, evading the eyes of the crackdown, and in 1980, it was designated as the first folk liquor when the traditional folk liquor system was established.

Source: Geumjeongsanseong Makgeolli homepage

Made in the traditional way

Geumjeongsanseong Yugane Nuruk makes good Makgeolli

It is not an exaggeration to say that this village is the only nuruk village left in Korea, and it is located inside Geumjeongsanseong in Busan. It is not a place where there was any special farmland because it is a village in a fortress, and there were no other livelihoods either. So nuruk became the main source of income, and it has been steadfastly protecting nuruk even in the face of crackdowns by relevant agencies.

Geumjeongsanseong Yugane Nuruk is not made as thick as ordinary nuruk. It is wrapped in a hemp cloth and stomped into a round and flat shape with the feet. This nuruk is then placed on shelves in the nuruk room with straw laid out and fermented for about a week. Well-fermented Yugane Nuruk has been known for its good quality since ancient times.

Source: Geumjeongsanseong Makgeolli homepage

When I received the stamp, they told me to go to the factory downstairs to see the nuruk, so I went there.

When I visited, they showed me a documentary, and I understood about Geumjeongsanseong Makgeolli easily.

After watching the documentary, I moved to the place where nuruk is fermented.

They used to use firewood, but now they use briquettes.

​

Without adding any other ingredients besides water

We make our traditional nuruk with dedication

Former President Park Chung-hee is a person who cannot be left out when talking about Sanseong Makgeolli. Former President Park was said to have loved Makgeolli so much that he would even rinse his mouth with it after drinking soju. Former President Park, who was the commander of the Busan Army Command before the May 16 military coup, enjoyed Busan Sanseong Makgeolli, which was illegal liquor. Later, he became president and legalized Sanseong Makgeolli by presidential order. This legalized Sanseong Makgeolli was established as a company called 'Geumjeongsanseong Tosanju' with the participation of residents, and it has continued its lineage until now.

If there is a pure liquor law like the German beer purity law in Korea, wouldn’t Sanseong Makgeolli be the most suitable liquor? It preserves the original form of traditional Makgeolli. While most Makgeolli currently uses Japanese nuruk (Japgok) introduced during the Japanese colonial period, Sanseong Makgeolli consistently brews Makgeolli with traditional nuruk. Also, in the past, rice was used due to food shortages, but it is now used because of the production cost.

Source: Geumjeongsanseong Makgeolli homepage

Experiences

·Field trip (Reservations required for 5 people or more, free)

·Nuruk brewing experience + field trip (15,000 won / 10 people or more)

·Makgeolli brewing experience + field trip (15,000 won / 10 people or more)