Kooksoondang Brewery said on the 15th that three makgeolli varieties won the grand prize in the Korean rice wine institutional sector at the 2026 Korea Wine & Spirits Awards.
The winners are three products: "100 billion lactic acid bacteria makgeolli," "Kooksoondang Brewery rice makgeolli," and "Bak Bongdam ssal-ssal makgeolli." The lineup was recognized for its overall competitiveness, with balanced wins across premium, semi-premium, and mass-market makgeolli.
"100 billion lactic acid bacteria makgeolli" won the grand prize in the fresh makgeolli general category. This is its fifth grand prize this year in total. As Korea's first lactic acid bacteria–fortified makgeolli, it features more than 10 billion plant-based lactic acid bacteria per bottle.
"Kooksoondang Brewery rice makgeolli" won the grand prize in the sterilized makgeolli general category, its fourth award. Made with 100% domestic rice and three rounds of fermentation, it delivers a smooth aroma and clean taste. It also contains no synthetic sweeteners such as aspartame. Offered in various formats including PET bottles and cans, it has expanded consumption situations (TPO), which is cited as a strength.
"Bak Bongdam ssal-ssal makgeolli" won the grand prize in the fresh makgeolli traditional category. It is a premium craft makgeolli introduced last year at Bak Bongdam, an alcoholic beverage complex cultural space operated by Kooksoondang Brewery. Using glutinous rice and non-glutinous rice from Hwaseong, Gyeonggi, where the Bak Bongdam brewery is located, it applies the samyangju method by preparing the base mash and then adding two subsequent mashes to enhance a deep flavor. The alcohol content is 7.5%.
A Kooksoondang Brewery official said, "We will continue to enhance the value of our traditional liquor and lead the revitalization of the makgeolli market by developing products tailored to diverse consumer needs."