Traditional liquor brewery Chohyangjeong Misugokju said on the 20th that its distilled soju "Misugok Tan" won the grand prize in the distilled soju institutional sector (31% ABV and above) at the 2026 Korea Wine & Spirits Awards.
Misugok Tan is a distilled soju completed by refining yakju brewed in the samyangju method using only rice (non-glutinous and glutinous) and traditional wheat nuruk, then distilling it at atmospheric pressure. It is characterized by excluding chemical additives such as sweeteners and acidity regulators and expressing flavor solely with materials and supplies and fermentation technique.
In particular, Chohyangjeong Misugokju noted that it applied a microbial control technology that generates high-purity alcohol—difficult to achieve with traditional nuruk-based fermentation—to create complex aromas such as chocolate notes, roasted grain, and ripe fruit. It said the ester components formed during fermentation were precisely preserved to complete the aroma without artificial flavoring.
Chohyangjeong Misugokju has been a brewery devoted to research on rice and wheat nuruk for about 18 years since 2008, focusing on quality control from the materials and supplies stage, including making nuruk with wheat it grows itself.
A Chohyangjeong Misugokju official said, "We sought to set a new standard for our liquor by adding scientific precision to tradition," and added, "Through Misugok Tan, we will promote the value of Korean traditional distilled liquor at home and abroad."