The liquor complex cultural space "Bak Bong-dam," operated by KOOKSOONDANG BREWERY, is unveiling new drinks and space content for the winter season.
On the 24th, KOOKSOONDANG BREWERY said Bak Bong-dam will present cheongju, onju, and moju under the theme "Korean liquor to enjoy in winter." Cheonghyangju brewed at the Bak Bong-dam Brewery, onju to be enjoyed warm, and moju—made by adding cinnamon and ginger to makgeolli and warming it in a double boiler—are a winter lineup designed to be savored slowly in the cold winter air.
Cheonghyangju is a cheongju that expresses the clear flavor and subtle aroma of rice in a refined way. "Onju" is a Korean-style vin chaud reinterpreted so the deep flavor of Jayang Baekseju, brewed with precious ingredients, can be enjoyed warm, proposing a new way to drink Korean liquor in winter. "Moju" is made by warming KOOKSOONDANG BREWERY rice makgeolli with added cinnamon and ginger. As a sweet and smooth low-alcohol winter drink, it lets you feel the warmth of Korean liquor on cold days without burden.
The Bak Bong-dam space unveiled alongside the winter drinks is composed with a "rice straw" concept. KOOKSOONDANG BREWERY said the rice-straw Christmas tree and campfire presentation were inspired by the wisdom of our ancestors, who shared warmth using rice straw to overcome the winter cold.
Winter menu items to enjoy with the drinks feature red beans, a seasonal ingredient, and include pat-siru cake, sauce-poured sulppang, red bean latte, and red bean stew.
A KOOKSOONDANG BREWERY official said, "We hope people enjoy Korean liquor brewed with rice in various ways that suit winter," adding, "We hope you experience Korean liquor outdoors in winter and spend a warm, memorable year-end with your loved ones."