Peach Makgeollii (750 ml) (Pack 20 Bottles)

Kooksoondang's origins trace to Sang-myeon Bae's Girin Brewery, founded 1952 — but the technical identity of every product in the range is defined by a 1982 patent: raw, unsteamed rice ground directly with nuruk (the traditional Korean enzyme-and-yeast starter) and fermented at room temperature with water, no heat applied until fermentation is complete.

This revival of a Goryeo Dynasty technique preserves a measurably richer amino acid and vitamin profile than the steamed-rice methods used by every other major Korean brewer.

The Hoengseong Brewery in Gangwon Province sits at approximately 500 m elevation in a clean-air mountain environment, drawing on highland water from the Gangwon ranges — a cold, mineral-clean source that keeps fermentation temperatures stable and supports the delicate lactic character intrinsic to makgeolli.

The peach expression layers fruit into this unfiltered, milky base: rice and nuruk fermented together, left unfiltered (the suspended solids are the signature), with peach providing aromatic lift over the naturally tangy, lightly effervescent rice foundation.

Unlike pasteurized shelf-stable formats, this style demands refrigerated handling to preserve its live-culture freshness. What no peer replicates is the combination of the patented raw-rice base — richer in amino acids — with a fruit-forward profile that keeps the texture substantive rather than thin.