Cheongju is made by fermenting rice with yeast, then carefully filtering out the rice solids to create a crystal-clear liquid — the pure essence of Korean brewing craftsmanship.

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Cheongju is smooth, clean, and delicately aromatic.
Its flavour carries soft notes of rice, a hint of natural sweetness, and a delightful acidity that refreshes the palate.

Depending on the brewing region and style, it can range from lightly floral and elegant like Seoseol to rich with more body like Joseon Jujosa. If you want to enjoy chilled with balancing acidity, Donghak 1957 is the answer.