The Daejeon-based Jubangjang Brewery said on the 17th that it won the grand prize in the Korean rice wine institutional sector at the 2026 Korea Wine & Spirits Awards with its premium Korean rice wine "Ssukcre."
Ssukcre combines the French word for sweetness, "sucre," with mugwort. It presents a sweet Korean rice wine with mugwort notes. It is a modern reinterpretation of the mugwort liquor "Aeju (艾酒)" that appears in old Korean texts, characterized by a delicately designed balance of aroma and taste.
In particular, using mugwort through a tea-making (製茶) process is cited as a differentiator. This reduced mugwort's characteristic bitterness, emphasized a clear and refined aroma, and created a multi-dimensional flavor where a pure mugwort scent, subtle sweetness, and acidity reminiscent of green grapes come together.
Jubangjang Brewery is a Daejeon-based brewery run by a brewer who was formerly a chef. It puts forward the philosophy of "brewing harmoniously like cooking." Taking its name from the old text "Jubangmun (酒方文)," which records traditional liquor-making methods, it focuses on developing products that value the characteristics of ingredients and their harmony.
The award-winning "Ssukcre 10%" is a fresh Korean rice wine made with Daejeon-grown rice, mugwort, and traditional nuruk, released in two sizes, 375 ml and 750 ml. It pairs well with simple Korean dishes or soups and can be enjoyed for about 90 days when refrigerated.
A Jubangjang Brewery official said, "Ssukcre is a symbolic product designed to present mugwort, a quintessentially Korean ingredient, in a more familiar way," adding, "We plan to raise awareness of the value of Korean traditional liquor through expanded exports and diverse product development."
Along with "Ssukcre 10%," Jubangjang Brewery is expanding its presence in the premium Korean rice wine market by introducing the higher-proof "Ssukcre 14" and the yakju-style "Cheongaeju."