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Jeju’s Traditional Brews: Omegi Clear Wine and Gosori Liquor
Creatrip Team
a month ago
On volcanic Jeju Island, traditional alcoholic beverages are made from sorghum (좁쌀) rather than rice due to the dry, sandy soil. Two ceremonial and celebratory drinks—Omegi (오메기) and Gosori (고소리) —have been central to island rituals and family gatherings for centuries. Omegi takju and omegi cheongju begin with steamed sorghum cakes called omegi-tteok (구멍떡), mixed with nuruk (누룩, fermentation starter). Omegi cheongju is a clear, wine-like brew with floral aroma and gentle acidity, while omegi takju is a milky fermented drink. Gosori liquor is a distilled spirit made from sorghum and barley; its name comes from the local word for the distillation kettle (소줏고리). The distillation is still done by hand using traditional equipment sealed with a wheat paste (시룻번) and cooled in an earthen water bowl (장태), producing a robust spirit that requires long aging. Master brewer Kim Hee-sook, inheriting techniques from her mother-in-law and grandmother-in-law, continues this family craft in Pyoseon, producing both omegi cheongju (a 16% clear sake-like drink) and gosori (about 40% distillate). She also researches folk brews like “ohapju” and “gangsul” to highlight healthful, traditional recipes. The article recommends pairing omegi cheongju with seafood or greens and savoring gosori with rich, fatty dishes; Jeju’s native brews offer both a light, aromatic sip and a deep, grain-forward dram that reflect the island’s history and culture.
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