Postmodern Korean Liquor

Seoul Fermentary?

To explore the infinite possibilities of Korea's traditional fermented foods and share their value with the world, experts from diverse fields came together with a shared vision. Drawing on the expertise of physicians, engineers, life scientists, physicists, and more, we founded Seoul Fermentary in the fall of 2018.

Seoul Fermentary is a postmodern brewery that interprets Korea's traditional liquors through deconstruction and reconstruction, offering a novel experience. While respecting the value of tradition, we aim to create layers of diverse flavors and aromas with a modern sensibility. Through this, our goal is to breathe new life into Korean liquor and showcase the boundless potential of traditional liquors to the world.

Series

Products

Online

What is Postmodern Korean Liquor?

History and Classification of Korean Liquor

1. The Golden Age(-1900)

Traditional liquor, made using rice and nuruk, has been brewed since ancient times and reached its cultural peak in the mid-19th century. Rather than being produced in factories, it was crafted in homes and taverns, where individuals created unique recipes using their own ingredients—this was known as "gayangju" (homemade liquor). As the Joseon Dynasty progressed, this tradition of gayangju led to the emergence of an enormous number of brewpubs. At that time, around 70% of shops in Seoul were both breweries and taverns, with each brewery boasting a capacity of over 2 kL.

2. The Dark Ages(1910-2008)

From the fall of Joseon Dynasty through the Korean military regimes, the tradition of gayangju suffered a severe decline for over a century. During this period, home brewing was banned, and alcohol production was restricted to licensed factories. Low-cost makgeolli, artificially sweetened and optimized for mass production, was developed. However, even this was impacted when, in the late 20th century, rice-based alcohol was banned. As a result, the market became dominated by cheap soju made from tapioca.

3. The Revival of Gayangju(2008-)

After more than a century of decline, the ban on gayangju production was lifted in 1990, and in 2008, a small-scale liquor manufacturing license was introduced. This led to the rise of small Korean liquor breweries and the growth of Korean-style taverns, marking the revival of gayangju. To restore Korean liquor, some brewers recreated traditional recipes found in historical cookbooks, and these were classified as traditional liquor. Others embraced the mass-production processes and artificial sweeteners used in cheap makgeolli, shaping what is now known as modern Korean liquor.

4. Postmodern Korean Liquor

However, after a break in tradition, Korean liquor cannot be restored simply by formality. If we brew alcohol using the same methods as 100 years ago, will it taste the same? If there had been no period of decline, would we still be making liquor using ancient techniques today? Seoul Fermentary carries on the spiritual tradition of gayangju. We create new brewing processes that suit Korean liquor and infuse our own recipes with the unique expressions of the maker. Through this, we aim to redefine the deep and expansive world of gayangju as a new and evolving Korean liquor.

Works

Designing Liquor Through Concepts

Reorganize Brewing Process

All of Seoul Fermentary's work begins with reimagining the brewing process. By designing new methods and equipment, we redefine our products and maintain quality while preserving the strengths of traditional techniques that add depth to our liquor. Through this, we have established a foundation for Korean liquor as a canvas to bring our concepts to life.

Layering of Sensations

Korean liquor, enriched with abundant proteins and fats, has a unique ability to build deep, complex layers of flavor and aroma, surpassing other types of alcohol. Korea's long-standing tradition of gayangju (literally meaning "homemade liquor") involves the use of diverse seasonal ingredients such as flowers, fruits, and herbs. This tradition has made Korean liquor exceptionally suited for creating intricate layers of taste and fragrance. Seoul Fermentary invites you to a symphony of flavors and aromas through this art of sensory layering.

Ingredient Philosophy

Seoul Fermentary aims to deliver multifaceted flavors and aromas, using no artificial additives. While additives can mask off-flavors with their intensity, they cannot match the depth of flavor that comes from fresh, carefully selected raw ingredients layered onto a well-crafted base liquor. Admittedly, expressing distinct characteristics through raw ingredients is a complex and challenging endeavor. However, it is made possible through Seoul Fermentary's meticulously designed processes and product development.

Modern Korean Liquor

Traditional liquors often fail to guarantee consistency because it's leaning on the trial-and-error approach to keep the depth, while modern makgeolli, optimized for easy mass production, has lost much of its richness. What we need now is a modern Korean liquor with a new identity—not as a tool, but as an experience. Seoul Fermentary inherits the tradition of gayangju, where a thousand households each brewed their own unique recipes, and reimagines it as conceptual products that only Korean liquor can create. In doing so, we present a new identity for postmodern Korean liquor.

Products

Invitation to Postmodern Korean Liquors

Classic Series

Batang, Dan-hong, Pul-bit, Malgun Batang Oak

The Classic Series highlights the deep fermentation flavors unique to Korean liquor and the distinct characteristics of diverse ingredients from the gayangju tradition, creating beverages that are somewhat familiar yet unique. After over two years of research and development, we reinterpreted traditional fermentation processes through postmodern techniques to design an entirely new brewing method. This allows us to faithfully embody each product's concept while ensuring consistent flavors and aromas.

Dessert Series

Rich and Creamy, Dark and Mellow, Chai and Milky, Fire Flower

The Dessert Series is a new form of Korean liquor inspired by desserts around the world. Unlike other types of alcohol, Korean takju can incorporate rich fats and proteins from ingredients like heavy cream, milk, and eggs into the liquor. After a year of research, we have created an entirely new traditional liquor that faithfully reflects the principles of baking, utilizing ingredients and techniques unique to Korean liquor. This marks the birth of a truly innovative and authentic addition to Korea's liquor tradition.

Experimental Series

On-sup, Nok-um, Coolmac, Coolmac double

The Experimental Series consists of liquors born from new challenges and gradually refined to perfection. Starting with a first draft embodying the identity of a liquor that has never existed before, the process incorporates feedback and addresses issues with techniques and ingredients to reach its final form. Once the style of the liquor becomes familiar and widely recognized, it transitions into the Classic Series, establishing itself as the new norm for Korean liquor.

Experimental Series

Cookmac

Coolmac is a dry hopped makgeolli, inspired by Hazy IPA, so that we call IPM. Inspired by the fact that the α-acid in hops creates a hazy appearance, this drink uses takju as its base, subtly blending hops and herbs to explore the possibilities that arise when Korean liquor meets hops.

Classic series

Clear Batang oak

Mal-geun Batang Oak is an unfiltered aged yakju made by maturing Batang jintakju at room temperature for two months. The rich aroma of aged liquor is delicately blended with a hint of oak, creating a silky, luscious texture reminiscent of white tawny, paired with a savory brown umami. This delivers a depth of flavor that transcends what is typically experienced in conventional fermented liquors.

Dessert series

Rich and Creamy

Rich & Creamy is a dessert makgeolli inspired by crème brûlée, filled with the sweet flavors of caramel and custard cream. This velvety dessert drink is crafted by blending rich cream and milk with freshly caramelized sugar and yolks, enhanced with sweet vanilla and oak chips, creating a soft, cloud-like indulgence.