Premium makgeolli, meticulously milled from carefully selected Anseong rice and brewed with spring water from deep underground bedrock.

Only fresh rice harvested in the same year is used to ensure the finest quality and taste.
Rich in essential amino acids and probiotics, its long-term low-temperature fermentation yields a smooth, clean taste, free of headaches or hangovers.

Through our unique sterilization, we have significantly extended the shelf life to one year. We also apply the traditional fermentation method of Seoul's intangible cultural asset, 'Songjeolju,' in the brewing process.