Gyeonggi-do Intangible Cultural Property No. 13, Sanseong Soju
Sanseong Soju was designated as Gyeonggi-do Intangible Cultural Property No. 13 on Dec. 24, 1994. The master of making Sanseong Soju is Gang Seok-Pil. Sanseong Soju is also called Gwangju Sanseong Soju. The production of this soju takes place amid scenery so excellent that Gwangju is called ‘Little Seoul’ and has enticed a number of rich families to live in Gwangju since times long past. Gwangju also has a number of unique foods that cannot be found in other regions. Sanseong raw rice wine and Sanseong Soju are specialties of Gwangju. In particular, Sanseong Soju was used medicinally in well-off households. However, as it became more widely known, Sanseong Soju was used as the liquor for ritual services for ancestors. Its taste and scent are widely known as it is often presented as a gift or served for important visitors
Clean water of Namhansanseong Fortress, traditional yeast and malt
It is estimated that Sanseong Soju was first made during King Seonjo's reign (1568~1608) when Namhan Fortress was built. Since then, it has been presented to the kings. The brewing materials are water and rice from Namhansanseong Fortress, yeast made with traditional whole meal, and traditional malt. The particular traditional malt for brewing is not used in other traditional liquors in Korea. This traditional malt produces a unique taste, increases the lifespan of the drink, does not cause hangovers, and enhances the scent. The alcoholic content accounts for 40g, sugar 3~5g, and calories 230~250 kcal per 100g. A variety of organic substances and flavor contents improves the appetite, accelerates blood circulation and aids recovery from fatigue when the proper amount is taken.
A riper taste with more time
The alcohol percentage is 85% or higher for the first stage that is strained through a sieve and becomes lower for next stages. The percentage of alcohol is controlled at 40% by mixing the first stage and next strained stage. Good sealing allows Sanseong Soju to be stored longer. With the passage of time, Sanseong Soju ripens more and gives a better taste. Sanseong-ri, Jungbu-myeon is the famous historic site where around a thousand households lived from the beginning of the Japanese invasion in 1636 to the end of the Joseon Dynasty. A variety of foods imitated the court foods because a number of rich families lived here and the cultural life was advanced. These well-off households frequently made and enjoyed this healthful liquor as the special liquor of the family. The taste and scent were unique and spread throughout every region of Korea.
Specialties > Sanseong Soju 
