Stawberry Makgeollii (750 ml) (Pack 20 Bottles)

Kooksoondang's origins trace to Sang-myeon Bae's 1952 Girin Brewery, but the technical foundation that defines every product in the range is a patented raw-rice fermentation method — a revival of a Goryeo Dynasty technique in which unsteamed, unground rice is

fermented directly with nuruk (the traditional Korean yeast-and-enzyme starter), preserving a richer amino acid and vitamin profile than the steamed-rice methods used by every other major Korean brewer.

The Hoengseong Brewery in Gangwon Province, purpose-built in 2004 at approximately 500 m elevation, draws clean mountain water from the highland watershed — a cold, mineral-lean source that keeps fermentation clean and the milky suspension bright. This

Strawberry Makgeolli is an unfiltered takju: the rice-and-nuruk ferment is left cloudy, retaining live cultures and the characteristic lactic tang of traditional makgeolli, with strawberry integrated at the flavoring stage rather than as a post-ferment addition.

What sets it apart categorically is the combination of unpasteurized freshness protocols — the same controlled-fermentation oxygen-blocking technique Kooksoondang developed to extend shelf life beyond the typical one-week raw makgeolli window — applied to a fruit-forward expression that most competitors produce only in pasteurized, shelf-stable form.

As a non-vintage fermented beverage, it is designed for immediate consumption; serve well-chilled and shake gently to redistribute the settled rice solids.