Seoul's 7 Trendy Traditional Liquors Selected by Editors

Traditional Korean liquors are gaining significant traction across diverse pathways, ranging from fine dining pairings and historical text revivals to brand collaborations and international awards. In the first half of 2026, several unique bottles have captured the attention of beverage experts and enthusiasts alike.

1. SSAL: Discovered in the Dining Scene

Crafted by Muryangsu, the sparkling beverage SSAL has made waves through pairings showcased by the CJ Cuisine K Project's 8th term Onil team. Rather than producers using dining as a marketing channel first, the dining scene discovered the true value of this brewery and its creations. When left to sit over time, the subtle carbonation fades, revealing a remarkable profile of acacia honey notes and a soft sweetness. It serves as an exceptional aperitif and transitions naturally into a meal companion.

2. Jipyung Yakju: Beyond Makgeolli

Established in 1925, Jipyung Brewery celebrated its 100th anniversary by unveiling a brand-new chapter with an expanded lineup, including premium takju Jipyung Seoktan and Jipyung Buyu, distilled soju, and the highly anticipated Jipyung Yakju. Brewed using rice from Chuncheon in Gangwon Province and filtered twice, Jipyung Yakju restrains sweetness while sharpening acidity to harmonize with Korean cuisine. Its packaging borrows the silhouette of a wine bottle, featuring a dark glossy finish and a minimalist white label, produced in a limited monthly batch of 200 bottles.

3. Matari 08: Ancient Texts Reborn with Modern Tech

Launched in Seoul in 2024, the newborn brewery Matari set out to research disappeared alcoholic beverages and brewing methods from historical texts, breathing new life into them with contemporary techniques. Matari 08 features a loosened acidity paired with subtle, savory lingering notes. Sold exclusively in limited monthly quantities through the brewery's website, securing a bottle often requires competition akin to popular concert ticket reservations.

4. Buk촌 Soju: The Aesthetics of Hanok in a Bottle

Produced in collaboration with the Mowol Brewery in Wonju, Gangwon Province, Buk촌 Soju uses top-grade raw rice exclusively from Wonju. It adopts Mowol Brewery’s unique non-steamed raw rice fermentation method utilizing yeast extracted 100% from traditional Korean nuruk. After undergoing double atmospheric distillation, the spirit is aged for about two months in traditional earthenware vessels known as breathing pots.

5. Sinrye Myeongju 40 CAGE: A Collaboration of Generations

This limited edition features a unique creation process where a 50-year veteran brewing master proposed six aged base liquids, and a traditional liquor YouTuber meticulously selected and blended two casks. Focusing on Sinrye Myeongju's distinct citrus preserved-fruit aroma, this specific collaboration resulted in a limited run of 1,097 bottles.

6. Surok Signature Blend Chapter: Redefining Categories

Danongbio in Chungju, North Chungseong Province, long known for producing distilled spirits under the name Gamuchi, took a different path by introducing a series-based approach utilizing different casks for each chapter. This whisky-like categorization structure is rare among Korean distilled sojus.

7. Sijak: Recognized on the Global Stage

Produced by Bzbzz Meadery, the sparkling mead Sijak claimed first place in the sparkling category at Europe's largest mead competition, MMC 2026. With a cumulative total of nine medals earned at the same competition, it highlights the growing global interest in contemporary Korean fermented beverages.

Practical Tips

• Availability: Many of these traditional liquors are produced in strictly limited monthly quantities or special batches, requiring checks via official brewery channels or websites.

• Selection: Consider whether you prefer a crisp aperitif like SSAL, a food-pairing Yakju like Jipyung, or barrel-aged distilled spirits depending on your culinary preferences.

Source

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