Dongback 1917

This yangju, made from Haepssal in Gijang Anpyeong, has a subtly clean taste that is neither too light nor too heavy, with a pleasant acidity and savory flavor that can be felt in the rice nuruk.

A premium soju from Dongbaek Brewery in Wonju, known for its smoothness and pure sweetness from 30% glutinous rice, recommended for those who want to experience the full flavor of soju

Special liquor made from camellia A special drink made by mixing underliquor with Wonju, to be cherished on special days with special people, a drink to be savored White camellia liquor reminiscent of yogurt

Acorn jelly grilled dish, originated from temple cuisine, is a dish where acorn jelly is coated with rice flour, grilled, and served with various vegetables. It is a refreshing and dry dish that pairs well with alcohol.

A dish where the savory taste of tofu and stir-fried kimchi in sesame oil blend together, enhancing the flavor of makgeolli even more deeply.

The collaboration of raw potatoes and Parmesan cheese, the combination of crispy baked potato pancakes and honey is the best menu for makgeolli side dishes

A light and refreshing dish to enjoy with crispy pollack roe, fresh cucumber, and mayo sauce

A dish of pollack baked in the oven until crispy, served with soy mayo sauce, perfect for a light meal

A hot soup made with Busan's specialty fish cakes (recommended as a finishing dish)

A menu offered as a chef-recommended seasonal dish