Beomgye Brewery's "Dillymon Korean rice wine" won the grand prize in the our traditional alcohol fresh makgeolli institutional sector at the "2026 Korea Wine & Spirits Awards."
On the 28th, according to Beomgye Brewery, Dillymon Korean rice wine is an unconventional traditional alcohol that uses dill and lemon as its core ingredients. It is drawing attention for a flavor profile rarely seen in existing makgeolli products. It is characterized by combining herb and citrus elements into a traditional alcohol to deliver freshness and complex aromas. The first nose highlights lemon's bright acidity, and dill's subtle yet sweet herbal scent blends in to create a multidimensional taste. During fermentation, the balance of acidity, sweetness, and alcohol was carefully tuned. The alcohol content is 11%.
Thanks to its refreshing acidity, it pairs well with rich, oily dishes and also goes well with seafood or salads. While traditional makgeolli has mainly been matched with Korean cuisine, Dillymon Korean rice wine harmonizes with a variety of foods, including Korean, Western, Japanese, and Chinese.
Industry watchers assess Dillymon Korean rice wine as a case of reinterpreting traditional alcohol in a modern way. As demand grows for traditional alcohol enjoyed lightly with meals, it is particularly gaining traction among younger consumers seeking new drinking experiences.
Park Seong-hun, head of Beomgye Brewery, said, "Dillymon Korean rice wine started from an attempt to expand the potential of traditional alcohol," adding, "We focused on enabling people to find new enjoyment within familiarity." Park added, "With this award as a momentum, we hope more consumers will experience the diverse charms of traditional alcohol."