[Visiting Breweries] 12. Jeju Sul-ikneun-jip Stamp Tour with Intangible Cultural Heritage No. 11 Kim Hee-sook Master

From nature, not a factory; by human hands, not machines.

While mass-produced liquor in factories today has contributed to the popularization of alcohol,

it has also led to the standardization of liquor, causing traditional Korean homemade alcoholic beverages (gayangju), which were once produced in various regions of our country,

to be forgotten.

This phenomenon is also true for Jeju Island.

What is regrettable about the fading of tradition

is that our precious memories are also disappearing with it.

There is a subtle difference in taste between rice cooked in a modern pressure cooker and rice cooked in a cauldron by a grandmother or mother in the old days.

This subtle difference in taste

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

brew our liquor using traditional methods.

Jeju Sul-ikneun-jip's brewers promise to continue to brew Jeju Island's liquor from nature, not a factory,

and with human hands, not machines.

Source: Jeju Sul-ikneun-jip Homepage Introduction

The entrance is beautifully landscaped.

Listening to an explanation about Goseori liquor.

Goseori Liquor

Jeju Goseori liquor holds the history, climate, and folk culture unique to Jeju Island.

Due to the island's unique characteristics, Jeju liquor has developed a diverse range of ingredients, manufacturing methods, and even the vessels used for brewing compared to other regions.

Jeju Island has a scarcity of rice paddies and poor soil, leading to reliance on dry-field farming.

Crops such as millet, barley, foxtail millet, and sorghum were harvested and

served as staple foods and ingredients for liquor.

Among these, liquor made from millet was considered superior, and the fermented liquor was distilled to produce Goseori liquor.

This liquor was called Goseori liquor and was regarded as a premium alcoholic beverage, always featured prominently in rituals and various family events.

As a representative folk liquor of Jeju, Goseori liquor offers a unique flavor not found in rice-based liquors,

and it is greatly loved by alcohol enthusiasts who visit Jeju.

Omegi Clear Liquor

Omegi clear liquor is a type of Korean rice wine based on Omegi liquor, a traditional Jeju alcoholic beverage.

Omegi liquor is brewed using Omegi rice cake, nuruk (Korean fermentation starter), and water. After fermentation, the upper layer of the liquor turns yellow and the clear liquid is collected.

Without any artificial sweeteners or additives, it is aged through long-term fermentation and maturation, resulting in a rich, smooth, and subtly sweet flavor, along with a natural fruity aroma, making it a premium Korean rice wine.

Source: Jeju Sul-ikneun-jip Homepage

And then, it was time for a tasting.

We were served Omegi clear liquor and Goseori liquor.

The tasting was good, but it would have been better with some snacks...

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

They also run a cafe, so it's beautifully decorated.

I purchased some Goseori liquor.