Korean Sool Guide is a personal blog created by an ordinary Korean office worker from Busan who fell in love with Korean traditional alcohol and wanted to share that experience with the world.
Like many Koreans, my first experience with alcohol was the famous green bottle soju found everywhere in Korea. To be honest, I did not enjoy it very much. I thought alcohol was simply harsh, bitter, and something people forced themselves to drink during social gatherings.
Everything changed when I discovered Korean traditional liquor.
1. How I Became Interested in Korean Traditional Alcohol
The first traditional liquor that truly shocked me was Jukryeokgo, a historic bamboo-infused Korean spirit. It completely changed the way I thought about alcohol. Until then, I had never realized that Korean alcohol could have such depth, aroma, texture, and character.
Since then, I have visited many breweries and traditional distilleries across South Korea. One of the most memorable experiences was at Mungyeong Brewery, where I tasted fresh unpasteurized Makgeolli directly at the brewery. I still remember being genuinely surprised by how vibrant and alive it tasted.
Another place that left a strong impression on me was Cheongsan Noksu Brewery in Jangseong. Inside the brewery, there was a sentence written on the wall:
"Today's science becomes tomorrow's tradition."
That sentence changed my perspective. I used to believe traditional alcohol had to be made only through old-fashioned methods, but I realized tradition can also continue through innovation and modern understanding.
I also remember visiting Sinpyeong Brewery, founded in 1933, where Master Brewer Kim Yong-se once personally guided visitors through the history of the brewery. Listening to those stories while standing beside enormous old fermentation jars made me feel connected to a living piece of Korean history.
2. Why I Started This Blog
In recent years, people around the world have become interested in Korean culture through K-pop, K-dramas, and Korean food. While watching this global interest grow, I began wondering:
"What if people are also curious about Korean alcohol?"
Korean traditional liquor has its own unique brewing culture centered around rice, Nuruk fermentation, and parallel fermentation techniques. It is very different from wine, whiskey, beer, or brandy, and I felt there were many fascinating stories worth sharing with international readers.
This blog was started simply because I wanted more people to discover that side of Korea.
3. What I Love About Makgeolli
One of my favorite places to drink Makgeolli is Solbatjip near Pusan National University. During spring and autumn, drinking Makgeolli surrounded by nature there feels more memorable than any luxury bar experience.
I also love how diverse Makgeolli can be despite using only rice, water, and Nuruk. Depending on the brewing method, the aroma and flavor can change dramatically. Some Makgeolli even develop bright citrus-like fruit notes that surprise people who expect Korean rice wine to taste simple or rustic.
One unforgettable memory was drinking chilled Daedaepo Makgeolli on an extremely hot summer day at Jukhyang Brewery in Damyang. I drank it almost like a soft drink because it was so refreshing.
4. About This Blog
Korean Sool Guide is not operated by a large media company or alcohol business. I work in the Korean shipbuilding industry and studied aerospace engineering, but Korean traditional alcohol became one of my favorite personal interests over the years.
This blog is simply a place where I organize and share experiences, thoughts, brewery visits, tasting notes, and Korean drinking culture from the perspective of an ordinary Korean consumer.
I hope Korean Sool Guide helps more people discover the depth and charm of Korean traditional alcohol beyond the green bottle.