<Sinpyeongyang Brewery> is located in a quiet village in Dangjin, Chungnam. It is a traditional brewery that first started making alcohol in 1933, and passed from grandfather to father and from father to son for the third time. Where did that long time go? The ‘sake taste’ does not fall out, as it was selected as a dinner party in the Blue House in 2009 due to its deeply aged taste. Let's take a trip to ‘our traditional liquor’ with Shinpyeongyang Brewery.

As its name suggests, makgeolli means ‘just filtered alcohol’. With such condensed milk, our wine, which is sometimes treated as insignificant alcohol, is soothing sour with soju and beer. It is a liquor that has been enjoyed by everyone who has been made and tasted since ancient times. However, if you visit his taste and history, you will never be able to treat him lightly.

The main characters are the <Shin Pyongyang Brewery> in Dangjin, Chungnam, where three generations have been in charge for 80 years, and Baeknyeon Makgeolli produced there.

<Sinpyeongyang Brewery> in a small village in Sinpyeong-myeon, Dangjin, has been loved by lovers of wine with a taste as strong as history since it was selected as a dinner party in the Blue House in 2009.

In 1933, the first rice wine was made and sold. It is a long time for Gangsan 8 to change and change.

There were times when I couldn't escape the classics because of other alcohols, but with the rumor that lactic acid bacteria in the raw makgeolli were good for the body, the ‘makgeolli boom’ was often created to build the foundation.

In 2007, Baeknyeon Makgeolli was introduced through years of R & D and investment.

Is it due to the ‘virtuality’ that takes care of not only the taste but also the health of Baengnyeon Makgeolli, which was born from Dangjin's best quality haenararu rice and lotus leaf as the main ingredients? In 2009, it was selected as the Blue House dinner party.

The deep taste was preserved, but it attracted attention with a gentle neck turn. 'Wellbeing' and 'Lovers' couldn't be overlooked because they added excellent lotus leaves to the waste removal.

“I think that <Shin Pyongyang Brewery> is faithful to the basics. That's why we spared no investment in the basic ingredients for making alcohol. From Dangjin, I cook godubap with the finest haenaru rice, and scoop out the clean lotus leaf three times, so I can only taste good. Here, we care about the temperature at which the makgeolli is fermented, and we do thorough hygiene management to prevent the mixing of germs. ”

This is a description of Kim Yong-se and Kim Dong-gyo, a successor of the 2nd and 3rd generations of <Shin Pyongyang Brewery>. Following the founding owner Kim Soon-sik, the son of Kim Yong-se, the brewery followed by his son Kim Dong-gyo, is now taking over.

“When I was young, I lived right next to the brewery. The brewery was my playground and living space. I grew up watching the wine ripening naturally. I was worried about my work and my brewery from my grandfather. Above all, I was very confident in Baeknyeon Makgeolli that I was able to decide to continue the family business. ”

As it was selected as a dinner party for the Blue House, orders increased and broadcast appearances increased. In the spring of 2015, <Baeknyeon Brewery Culture Center>, a traditional wine culture experience hall, was opened next to <Shinpyeongyang Brewery>. In 2013, <Shinpyeong Brewery> has been selected as the 'visiting brewery' by the Ministry of Agriculture and Forestry for two years. Making makgeolli (2 hours, 25,000 won) and makgeolli sommelier classes (2 hours, 25,000 won), distilled liquor experience (3 hours, 45,000 won) and making yeast rice can be enjoyed by not only domestic but also foreign tourists Experience programs such as (1 hour 30 minutes, 25,000 won) are held. Groups of 15 or more can participate in the experience. In addition to various experiences, the story tells about the history and tradition of alcohol, and the pride and philosophy of <Shin Pyongyang Brewery>, which has been passed on to the three generations. For inquiries about experience programs, visit the new Pyongyang Brewery website ( http://koreansul.co.kr ) Or call (041-362-6080).

There are four types of alcohol served at Sinpyeong Brewery. Premium rice wine, 'Baeknyeon Saeng Makgeolli Misty' (2014 Grand Prize in Korean Wine Festival 2014) and 'Baengnyeon Sterilization Makgeolli Misty' (2012 Korea Korea) The Grand Prize). The sterilizing rice wine is especially popular among women who cannot drink well because of their smooth neck skipping. “Baknyeon Sunny Sake (2013 Korea Woori Sake Competition Encouragement Prize)”, which boasts the highest ransom price, attracted attention as it was selected as a dinner party for the Samsung New Year's Party.

Now that you have found a traditional brewery, let's try making a drink. First, steam the godubap, called sulbab. When the godubap is finished, spread it gently and cool it. This is because the heat of godubap kills yeast. When fermenting the liquor, the fever is produced by the activity of the yeast, which is stirred in the middle to prevent the temperature from rising.

When the godubap has cooled down, add water and yeast to cook. When brewing sake at the brewery, stir and mix once every 2-3 days, but in the experience, replace it with watering until it is wet.

And when you take it home and ferment it for a week, the circumference is completed. Wonju is about 15 degrees, twice the number of makgeolli on the market. The frequency is quite strong, but it goes smoothly unexpectedly.

This is because the fermentation has not been completed yet, so there is almost no 'tok'. Mixing water here will make 'homemade rice wine'.

I would like to make makgeolli, and I would like to hear the sound of alcohol being cooked at the brewery, but even if it is difficult for various reasons, I do not need to be sad.

This is because there is <Shemak>, where you can taste Baeknyeon Makgeolli in <Sinpyeongyang Brewery> on Gangnam Station and Garosu-gil.

Even in the summer when the days of the heat and rainy season await, the sake is ripening more deliciously in the traditional sakedo.

Restaurants near

-Dr. Woo Rung: Seohae-ro, Sinpyeong-myeon, Dangjin-si / 041-362-9554

-Dangjin First Flower Crab: Baekam-ro, Dangjin-si / 041-353-6379

-Hoe-ri: Sapgyocheon 3-gil, Sinpyeong-myeon, Dangjin-si / 041-363-3321

Rooms

-Dangjin Tourist Hotel: Banchon-ro, Songak-eup, Dangjin-si / 041-356-5757

http://www.hoteldangjin.com/kr/

-Sapgyoho Beach Park: Sapgyocheon 2-gil, Sinpyeong-myeon, Dangjin-si / 041-363-2425

-Jeongdaun Parktel: Hanjinpogu-gil, Songak-eup, Dangjin-si / 041-356-6220

※ The above information was updated in September 2017, and may be changed later, so be sure to check it before you travel.
※ Information, such as text, photos, and videos used in this article, is copyrighted by the Korea Tourism Organization, and unauthorized use of the article is prohibited.