Korean Cuisine Gyeongbokgung

Makgeolli, also known as cloudy rice or wheat wine, is a type of Korean rice wine. It is characterized by its sweet and sour taste resulting from lactic acid fermentation.

With a fluffy and rich texture, it has a refreshing aftertaste with the acidity of yogurt and the natural sweetness of moromi.

A liquor made by blending various natural foods including ginseng and using a technique of fermenting raw rice. It is known for being less likely to cause hangovers after drinking.

In Korea, it is common to drink soju straight. It pairs exceptionally well with rich and spicy Korean cuisine.

※Hot sake is only available in 2 Go size

※Hot sake is only available in two cups

※Hot sake is only available in 2-gou size

Gentle, with a clear flavor and taste. When you put it in your mouth, the umami flows smoothly.

A classic sweet potato shochu with the powerful strength of black koji.

A legendary sweet potato shochu made on a remote island in Kagoshima Prefecture. It has a solid and heavy richness with excellent sweetness of sweet potatoes.

A fruity taste that is unexpected from sweet potatoes. It has won numerous premium shochu awards at tasting competitions, including the top prize.

A flying sweet potato shochu installed in the ANA international first class. It features a refreshing acidity.

A classic made from barley, the Napoleon of the downtown area.

A rare barley shochu made using naked barley. Its aroma is excellent.

A representative shochu of Kochi. It contains the flavor of chestnuts and sweetness.

Ume liqueur that contains collagen, perfect for women. It has a refreshing and smooth flavor.

For those who enjoy sweet plum wine with the pulp of the plum left intact, 'Aragoshi' is the choice.

Bottle: 2000 yen Japanese wine from the famous region of Koshu, a gentle additive-free wine for the body.