Production in Traditional Method by Byeongyeong Brewery's Food Artisan Kim Gyeonsik with Principles and Convictions
[Gangjin＝Asia Economy Honam Reporting Headquarters Reporter Kim Yong-su] On the 1st, Gangjin-gun, Jeollanam-do announced that ‘Byeongyeong Soju’ from Byeongyeong Brewery (CEO Kim Gyeon-sik) won the Grand Prize in the distilled liquor category at the Namdo Traditional Liquor Competition hosted by Jeollanam-do.
Byeongyeong Soju is brewed directly by Master Kim Gyeon-sik, Food Artisan No. 61 selected by the Ministry of Agriculture, Food and Rural Affairs. Master Kim, the third-generation successor of Byeongyeong Brewery, has devoted 60 years solely to making good liquor.
Byeongyeong-myeon, Gangjin-gun, where Byeongyeong Brewery is located, was an important military base housing Jeolla Byeongyeong, which oversaw regional military authority during the Joseon Dynasty, and traces of that era have been passed down to this day. The liquor that generals enjoyed back then has been revived by Master Kim Gyeon-sik’s hands as Byeongyeong Soju.
Byeongyeong Soju is a liquor brewed with barley rice during a time when rice was scarce. At Byeongyeong Brewery, the same method is used to make the base liquor with glutinous barley rice and nuruk, aged for more than three weeks, then filtered and distilled to produce distilled soju, which is sold in various products ranging from 18 to 40 degrees alcohol content.
Because it is brewed in the traditional way, large quantities cannot be produced, and orders are only available via phone delivery.
Despite being a high-proof liquor, it is praised for its smooth throat feel and mild aroma. It contributed to the premiumization and globalization of traditional liquor by winning the silver medal in the distilled soju category at the 2016 Belgium International Spirits Competition and obtaining national quality certification for liquor in 2018.
Additionally, the barley used in Byeongyeong Soju is 100% domestically produced by local residents, greatly supporting nearby farms. Although there are not many farms cultivating barley and the cost of raw materials is considerable, the principle of using only good ingredients to brew good liquor is firmly upheld.
Besides this, Master Kim also produces various traditional liquors such as ‘Seolseong Sattoju,’ distilled after fermenting with new rice and nuruk and aged with bokbunja (Korean black raspberry) and mulberry; ‘Cheongsaeju,’ a medicinal liquor fermented with herbal medicine; and organic makgeolli ‘Manwol’ and ‘Byeongyeong Seolseong Saeng Makgeolli.’
Master Kim Gyeon-sik said, “A person who makes liquor should only brew liquor. I don’t know much about marketing or promotion. I only focus on making honest, clean, and delicious liquor.” He added, “I am happy when people hear the word of mouth, visit the brewery to taste and tour it.”
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