Jinmaek

Items

Jinmaek 'Poet's Rock' Oak Aged Soju, Andong (80 proof)	Login	—	<1 Case
Jinmaek (200 ml) Soju 40 (Tan Label), Andong (80 proof)	Login	—	Special Order Item
Jinmaek (200 ml) Soju 53 (Black Label), Andong (106 proof)	Login	—	In Stock
Jinmaek (375 ml) Soju 22 (White Label), Andong (44 proof)	Login	—	In Stock
Jinmaek Soju 40 (Tan Label), Andong (80 proof)	Login	—	In Stock

Jinmaek Soju is the work of husband-and-wife team Sung-ho Park and Seon-yeong Kim, who transformed an abandoned rural farm in Andong into an organic grain estate and distillery dedicated to reviving Korea’s centuries-old tradition of wheat-based soju.

Their home and distillery are located in Menge Village, a secluded hamlet in Andong approximately three hours from Seoul. Nestled between Cheongnyangsan Mountain and the Nakdong River, the village is surrounded by striking natural beauty and is accessible only by boat or tractor. Golden fields of wheat dominate the landscape in June, followed by white buckwheat blossoms in September.

When Park and Kim arrived in 2007, the village had been largely abandoned for nearly two decades. The couple purchased the approximately 25-acre property and began restoring the land, initially farming organic wheat and buckwheat to supply bakeries in Seoul. Today, the estate encompasses organic grain fields, the distillery, an underground aging cellar, a visitor center, homestays, and a solar array. Their revitalization of Menge Village eventually transformed the once-forgotten hamlet into a destination for Korean sool and rural tourism.

Reviving Wheat Soju
Distilling was an unexpected third career for Sung-ho Park. With a master’s degree in information technology from the Free University of Berlin, Park previously worked in the technology industry before selling his IT company and turning his attention to organic farming. It was the question of what to do with the wheat growing abundantly around Menge Village that eventually led him to soju.

During his research, Park discovered Soowoonjapbang (수운잡방), one of Korea’s earliest culinary manuscripts. Written by scholar Kim Yu in the 1540s, the text documents the food and drink traditions of aristocratic families in the Andong region, including a method for making soju from wheat.

While rice dominates much of Korea’s premium distilled soju today, wheat was historically an important ingredient. Changes in agriculture, alcohol regulations, and industrial production caused traditional wheat-based soju to largely disappear. Inspired by the recipe preserved in Soowoonjapbang, Park spent nearly eight years researching historical records and experimenting with production methods to understand how this nearly lost style could be brought back to life.

The result is Jinmaek Soju, produced at Menge Craft Distillery from 100% organic wheat grown on the estate. The name jinmaek (眞麥) is a historical term for wheat, directly connecting the spirit to the grain and tradition Park set out to restore. The first commercial bottling, Jinmaek 40, was released in 2018.

Media Links
The Drinks Business: The Revival of Korea's 480-Year-Old Wheat Soju
The Travel Manual: Menge Village Andong: Korea's Best Wheat Soju Distillery