Yaksa Spring Brewery, a small premium brewery in Jung District, Ulsan, said on the 20th that it won the grand prize in the Korean rice wine category at the Korea Wine & Spirits Awards. The winner is "Moon rising in the south makgeolli: basil sparkling."
This drink is a premium makgeolli with 12% alcohol by volume and a 670 ml bottle. Made with domestic non-glutinous rice, whole wheat, and traditional nuruk, it is characterized by the addition of fresh basil and quince syrup rich in fruit aromas.
It is brewed without any artificial sweeteners, using only natural ingredients, and its endlessly rising, uniquely "crackling" carbonation from the moment it is poured into a glass leaves the mouth refreshed.
The subtle scent of basil and abundant bubbles pair fantastically with spicy, greasy dishes. From various jeon including kimchi pancakes to tteokbokki, stir-fried pork, stir-fried octopus and webfoot octopus, monkfish bulgogi, braised spicy chicken, spicy braised pork ribs, and spicy chicken, it neatly cuts through the heaviness and greasiness of substantial foods.
In addition to the award-winning product, Yaksa Spring Brewery has built a diverse lineup of premium makgeolli.
Original Sparkling (12%) is an appealing product with a hefty body from whole wheat and non-glutinous rice and a gentle rise of fruit aromas. The refreshing carbonation and deep flavor strike a perfect balance.
Pink Mint Sparkling (12%) is a makgeolli that blends mint's signature freshness with tingling bubbles, and thanks to its subtly eye-catching pink hue, it offers a lively charm from visual delight to the final sip.
Yaksa Spring Brewery is adding emotional appeal to traditional liquor by introducing bottle packaging that incorporates label designs capturing the beautiful four-season scenery of Yaksa Spring in full, as well as depth of flavor.
A Yaksa Spring Brewery official said, "In the past, every neighborhood had a friendly brewery and every household's kimchi for gimjang tasted different; going forward, we hope countless small, distinctive breweries will spring up," adding, "We will spread the new appeal of our traditional liquor without artificial sweeteners and become a warm brewery that brews with sincerity."