When you think of Korean alcohol, the ubiquitous green bottle of soju likely comes to mind. But that’s just the tip of the iceberg. Korea boasts a rich, complex world of traditional alcoholic beverages, collectively known as sool (술), that is experiencing a massive revival in 2026. From milky rice wines brewed by master artisans to potent, fragrant liquors that have been crafted for centuries, there’s a universe of flavor to explore. Forget the harsh, mass-produced spirits for a night and join us on a journey to discover the 10 best traditional Korean alcohols you absolutely must try on your next trip.
1. Andong Soju (안동 소주)
Why it’s special: This is the authentic, original soju from Andong, a city with a legacy of distillation dating back to the Goryeo Dynasty. Unlike its green-bottled cousin, Andong Soju is made from 100% fermented rice and distilled using traditional methods. It has a high alcohol content (typically 45% ABV) but is surprisingly smooth with a clean, nutty, and slightly floral aroma. It’s a powerful spirit that commands respect and offers a true taste of Korean history, designated as an Intangible Cultural Heritage. It’s the perfect introduction to the world of premium distilled spirits in Korea.
Practical Info: Find it at premium liquor stores, department stores, or traditional restaurants in Seoul and Andong. Prices are higher than commercial soju, often starting around ₩30,000 for a small bottle.
Insider Tip: For your first tasting, sip it neat at room temperature to appreciate its full aromatic profile. Afterwards, try it on the rocks, which mellows the alcohol burn and brings out a subtle sweetness.
2. Hwayo Soju (화요 소주)
Why it’s special: Hwayo is the modern artisan’s answer to traditional soju, bridging the gap between ancient craft and contemporary palates. Made by the master potters of Kwangjuyo, it’s distilled under reduced pressure to capture a pure, clean taste and delicate rice fragrance. Available in various strengths (17%, 25%, 41%, and 53%), it offers an accessible entry point for beginners and deep complexity for connoisseurs. Its sleek, ceramic-inspired bottle makes it a popular and sophisticated gift. Hwayo is credited with helping kickstart the premium soju trend in Korea.
Practical Info: Widely available in high-end supermarkets, bars, and restaurants across Korea. The 25% ABV version is a great starting point and is reasonably priced for its quality.
Insider Tip: Hwayo 25 pairs exceptionally well with raw fish (hoe) or seafood. Its clean profile cuts through the richness without overpowering the delicate flavors of the food.
3. Haechang Makgeolli (해창 막걸리)
Why it’s special: Often called the ‘Rolls-Royce of Makgeolli,’ Haechang is a cult favorite among rice wine aficionados. Brewed in the southern region of Haenam, this makgeolli is known for its incredibly thick, creamy, yogurt-like texture and minimal carbonation. It’s made without aspartame, a common sweetener in cheaper brands, resulting in a naturally sweet and tangy flavor from the high rice content. The 12% ABV version is particularly sought after for its rich body and complex flavor profile that evolves with every sip. It’s a true craft beverage that showcases the potential of unfiltered rice wine.
Practical Info: Harder to find than mainstream brands. Look for it in specialized traditional pubs (joojeom) or ‘bottle shops’ in Seoul. Be prepared to pay a premium price.
Insider Tip: Due to its thickness, don’t shake it vigorously. Gently invert the bottle a few times to mix the sediment. It’s best enjoyed chilled in traditional bowls, not cups.
4. Gyeongju Gyodong Beopju (경주 교동법주)
Why it’s special: This is a taste of royalty. Beopju is a type of cheongju (clear rice wine) that was once reserved for the Silla Kingdom’s royal court and state ceremonies. Brewed by the Choi clan in Gyeongju for over 350 years, this golden-hued liquor is made only with glutinous rice, water, and traditional nuruk (fermentation starter). It has a delicate, sweet flavor with notes of fruit and flowers, and a remarkably smooth finish. It’s another designated Intangible Cultural Heritage, representing the pinnacle of refined brewing art in Korea.
Practical Info: Primarily available in Gyeongju or at major department stores like Shinsegae. It is a premium product, often sold in beautiful gift boxes.
Insider Tip: Serve this drink slightly chilled. It pairs wonderfully with subtle Korean dishes like savory pancakes (pajeon) or a simple platter of dried persimmons and walnuts.
5. Bokbunja-ju (복분자주)
Why it’s special: Bokbunja-ju is a vibrant Korean wine made from fermented black raspberries. It’s not a grape wine, but its rich, deep red color and sweet-tart flavor profile often draw comparisons. It’s incredibly popular for its delicious taste and is often associated with stamina and vitality in Korean culture. Unlike some fruit wines that can be syrupy, high-quality bokbunja has a balanced sweetness with a pleasant berry tartness, making it highly drinkable and a favorite pairing for rich, savory foods. It’s a fantastic alternative for those who find rice-based alcohols too unfamiliar.
Practical Info: Readily available in almost any restaurant or supermarket in Korea. Prices are very reasonable, making it an easy and accessible choice.
Insider Tip: The classic food pairing for Bokbunja-ju is grilled eel (jangeo-gui). The wine’s acidity and sweetness cut through the richness of the eel, creating a perfect culinary harmony.
6. Munbae-ju (문배주)
Why it’s special: A fascinating spirit, Munbae-ju translates to ‘wild pear liquor,’ yet it contains no pears at all. This traditional distilled liquor, originating from the Pyeongyang region, is made from millet, sorghum, and wheat. Its magic lies in the fermentation and distillation process, which naturally creates a strong, fragrant aroma uncannily similar to that of wild pears. With a history stretching back over a thousand years and designated as an Important Intangible Cultural Heritage, Munbae-ju offers a uniquely aromatic and smooth drinking experience with a crisp, clean finish. It’s a testament to the alchemy of traditional Korean brewing.
Practical Info: Found at specialty liquor stores, major department stores, and duty-free shops. It typically has a 40% ABV.
Insider Tip: Due to its fragrant profile, it’s an excellent companion for oily or strongly flavored meat dishes, such as bossam (boiled pork wraps), as it cleanses the palate effectively.
7. Igang-ju (이강주)
Why it’s special: Hailing from Jeonju, the food capital of Korea, Igang-ju is a beautifully aromatic soju from the Joseon Dynasty. The name itself breaks down its key ingredients: pear (lee, 이) and ginger (gang, 강). This rice-based soju is infused with local pears, ginger, cinnamon, and honey, creating a complex spirit that is subtly sweet, spicy, and warming all at once. The ginger provides a gentle heat on the finish that is both comforting and sophisticated. It’s a perfect example of how traditional Korean liquors often incorporate medicinal and flavorful local ingredients.
Practical Info: Easiest to find in Jeonju, but also stocked in specialty liquor shops in Seoul. Usually around 25% ABV, it’s more approachable than higher-proof sojus.
Insider Tip: Igang-ju makes for an excellent digestif after a heavy meal. Sip it slowly to savor the layers of flavor. It can also be used to create unique, spicy cocktails.
8. Jangsu Makgeolli (장수 막걸리)
Why it’s special: While not a ‘premium’ craft brand, Jangsu is the undisputed king of makgeolli in Seoul and a cultural icon. Served in a distinctive green plastic bottle, its fresh, fizzy, and slightly sweet taste is the benchmark for standard makgeolli. Because it’s unpasteurized (saeng), it has a very short shelf life (about 10 days), ensuring you’re always getting a fresh product. Drinking ice-cold Jangsu with pajeon on a rainy day is a quintessential Korean experience. It’s the perfect, no-frills entry point into the world of makgeolli for any first-time visitor.
Practical Info: Available everywhere in Seoul—convenience stores, supermarkets, restaurants. It is incredibly affordable, usually costing less than ₩2,000 per bottle.
Insider Tip: Look for the white cap (domestic rice) over the green cap (imported rice) for a slightly superior taste. Always check the expiration date and grab the freshest bottle possible!
9. Songjeol-ju (송절주)
Why it’s special: For the adventurous drinker, Songjeol-ju offers one of Korea’s most unique flavor profiles. This is an aristocratic liquor from the Joseon era made by fermenting rice with pine nodes and pine needles, gathered during the spring. The result is an alcoholic beverage with a powerful, refreshing pine forest aroma and a clean, slightly bitter taste. It’s believed to have medicinal properties, particularly for joint health. Drinking Songjeol-ju feels like taking a walk through a pine forest; it’s an evocative and memorable experience that connects you directly with Korea’s natural landscape.
Practical Info: This is a rare, artisan product. You’ll need to visit a folk village or a highly specialized traditional liquor store to find it. It is a true delicacy.
Insider Tip: Pair this unique liquor with simple, clean-tasting foods like tofu dishes or vegetable-based banchan (side dishes) to avoid clashing with its distinct pine fragrance.
10. Insam-ju (인삼주)
Why it’s special: Instantly recognizable by the whole ginseng root often preserved inside the bottle, Insam-ju is perhaps Korea’s most famous medicinal liquor. It’s made by infusing soju or another neutral spirit with Korean ginseng, a plant prized for its health benefits for centuries. The flavor is intense: earthy, bitter, and deeply herbal, with a warming sensation that lingers. While it can be an acquired taste, it’s a fundamental part of Korean drinking culture, valued more for its restorative properties than for casual drinking. It’s a popular gift for elders and a must-try for those interested in traditional Korean medicine.
Practical Info: Widely sold at duty-free shops, Namdaemun Market, and specialty gift stores. The quality and age of the ginseng root greatly affect the price.
Insider Tip: Many Koreans make their own Insam-ju at home. If you’re visiting a traditional market, you can buy high-quality dried ginseng roots and a bottle of 35%+ ABV soju to create your own potent infusion to take home.
Frequently Asked Questions (FAQ)
Q: What is the main difference between mass-market green bottle soju and traditional soju?
A: Green bottle soju is a diluted spirit typically made from starches like tapioca or sweet potato, mixed with water and artificial sweeteners. Traditional soju, like Andong Soju or Hwayo, is distilled from 100% fermented grains (usually rice) using time-honored methods, resulting in a much more complex aroma and flavor profile with a smoother finish.
Q: Where are the best places to buy or try traditional Korean alcohol?
A: For buying, large department stores (like Shinsegae or Lotte) have excellent selections. For trying, look for specialized traditional pubs known as min속 joojeom (민속 주점) or modern bars that specifically curate a list of Korean sool. The Sool Gallery in Gangnam, Seoul, is a great place for tastings and information.
Q: What foods pair best with Makgeolli?
A: Makgeolli’s slightly sweet and tangy profile makes it a perfect match for savory, and often greasy, Korean food. The classic pairings are savory pancakes like pajeon (scallion pancake) or bindaetteok (mung bean pancake), as well as bossam (boiled pork wraps) and spicy dishes like dubu kimchi (tofu with stir-fried kimchi).
Conclusion
The world of Korean traditional alcohol is as deep and flavorful as its cuisine. As you explore Korea in 2026, we encourage you to step outside the familiar and ask for a local makgeolli or a premium soju. Each bottle tells a story of a region, a family’s heritage, and the agricultural bounty of the Korean peninsula. Whether you’re sipping a royal court wine or a farmer’s milky brew, you’re not just having a drink—you’re tasting a piece of Korean culture. Geonbae (Cheers)!
Tags: #Sool #Koreanliquor #Makgeolliguide #Sojuguide #Koreandrinks #WhattodrinkinSeoul #Koreanfoodpairing #Bokbunja #Cheongju #Artisanalalcohol
