The Story of Boksoondoga - A Tradition of Hand-Brewed Makgeolli

A feast for the living, breathing yeast. We stick to only the traditional method to make the best.

In the serene countryside of Eonyang, Ulsan, Boksoondoga carries forward a precious legacy of traditional makgeolli brewing. Our story is one of dedication to authenticity, where every step of the brewing process is performed with the same care and attention as our ancestors.

Traditional hangari vessels, where our makgeolli comes to life through natural fermentation

Using the Korean hangari to carry our rice wine the way a mother carries a child is one of the key secrets to the recipe passed down from our grandmother. This is the main reason why we only produce our rice wine in the traditional hangari. Each vessel is meticulously sanitized by filling it with rice straw, burning them, and leaving it to dry in the sun.

The delicate process of hand-brewing our traditional makgeolli

Just like a baby kicking in mother's womb, our Boksoondoga Rice Wine in the hangari is alive and breathing. Our brewery is filled with the sound of fermentation, the breath of Boksoondoga Rice Wine that artificial fermentation cannot create; a gift from nature.

Natural fermentation process in traditional hangari

We carefully select and use only the finest 100% domestic rice, adhering to the old saying that the flavor of rice wine depends on the rice. This commitment not only ensures the highest quality but also supports our local farming communities, creating a sustainable cycle of traditional craftsmanship.

Our master brewers monitoring the fermentation process

Each batch of our makgeolli tells a story of patience and dedication. The natural carbonation that develops during fermentation creates a unique, living beverage that connects us to centuries of Korean brewing tradition.

Traditional brewing techniques passed down through generations

The final stages of our traditional brewing process