Welcome to your K-local food trip! The highlight of this culinary journey is Hansan "Sogokju" from Seocheon, Chungcheongnam-do—the earliest recorded traditional liquor on the Korean peninsula.

Hansan "Sogokju" is a traditional rice wine produced in Hansan-myeon, Seocheon-gun, with a history so rich that it was recorded as early as the "Samguk Sagi," compiled during the Goryeo Dynasty. There’s even a historical account that King Daru of the ancient Baekje Kingdom once banned the brewing of "Sogokju" to conserve grain, illustrating just how long-standing and popular this traditional liquor was.

"Sogokju" is brewed using glutinous rice, regular rice, and "Nuruk," a traditional Korean fermentation starter made from grains containing beneficial molds. First, steamed rice cakes made from regular rice flour are mixed with "Nuruk" to prepare the initial fermentation starter, called "Mitsul." Next, cooked glutinous rice and additional "Nuruk" are added for a second fermentation. A distinctive feature of "Sogokju" is that it's brewed using very little water, creating a richer, more concentrated flavor. The liquor is then aged for approximately 100 days with red chili peppers to further enhance its unique taste.

Glutinous rice contains glucose, a natural sugar that remains in the liquor even after fermentation, giving "Sogokju" its subtle sweetness. Because of this, "Sogokju" pairs exceptionally well with lighter dishes such as beef tartare, shabu-shabu, and beef hot pot, rather than strongly seasoned or oily foods.

Around Hansan-myeon, there are approximately 70 small breweries and specialty shops, forming a unique local drinking culture. The "Hansan Sogokju Gallery" is especially popular among visitors, showcasing "Sogokju" varieties from various local breweries all in one place. Visitors can enjoy tastings or even participate in hands-on brewing experiences.

How about experiencing the fragrant sweetness of Hansan "Sogokju" in Hansan, where the spirit of the ancient Baekje Kingdom still lingers?