Not in a factory, but in nature, not by machine, but by human hands

Today, mass-produced liquor from factories has contributed to the popularization of liquor,

on the other hand, the standardization of liquor has led to the disappearance of traditional Korean liquors

that were made in various parts of Korea in the past.

This phenomenon is also true in Jeju Island.

What is sad about the disappearance of traditions is

that our precious memories are also disappearing along with them.

There is a subtle difference in taste between rice cooked in today's pressure cooker and rice cooked in the past,

when grandmothers and mothers used to cook rice in a cauldron.

This subtle difference in taste is

the biggest reason why we boldly abandoned the modernization of our brewing facilities and

continue to brew liquor in the traditional way.

In the future, the people who brew liquor at Jeju Sul Ikneun Jip will continue to brew Jeju liquor in nature,

not in a factory, but with human hands, not by machines.

Source: Jeju Sul Ikneun Jip website introduction

​

The entrance is beautifully decorated.

I am listening to the explanation about Goseori liquor.

Goseori liquor

Jeju Goseori liquor holds Jeju's unique history, terroir, and folk culture.

Jeju's liquor, due to the island's geographical characteristics, has developed diversely

in terms of ingredients, brewing methods, and even the containers used for brewing compared to other regions.

The Jeju region had little rice paddies and barren soil, so it relied on dry farming,

harvesting millet, barley, foxtail millet, and Job's tears,

which were used as staples and also as ingredients for liquor.

Among them, liquor made with millet was excellent, and the fermented liquor was distilled to make Goseori,

which was considered a premium liquor and was always served at the top of tables during various ceremonies and

important events in the household.

Jeju's representative folk liquor, Goseori liquor, has a unique flavor that cannot be found in rice liquor,

and it is highly loved by liquor enthusiasts visiting Jeju.

Omegi Cheongju

Omegi Cheongju is a rice wine based on Omegi liquor, a traditional Jeju folk liquor.

Omegi liquor is brewed with Omegi rice cakes, nuruk (fermenting agent), and water, and after fermentation,

the yellowed upper part of the clear liquor is scooped out.

It is a premium rice wine made without artificial sweeteners or additives through long-term fermentation and aging,

with a rich, smooth, sweet taste and a natural fruit aroma.

Source: Jeju Sul Ikneun Jip website

And then came the tasting time

I was given Omegi Cheongju and Goseori liquor.

The tasting was good, but there were no snacks...

Goseori liquor was too strong, so I drank a lot of water.

They run a cafe, so it is beautifully decorated.

I bought Goseori liquor.