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Fruit wines (과실주 or 果實酒, pronounced 'gwa-shil-ju' in Korean) are sometimes overlooked in conversations about sool — but they really shouldn't be.
Fruit wines (과실주 or 果實酒, pronounced ‘gwa-shil-ju’ in Korean) are sometimes overlooked in conversations about sool — but they really shouldn’t be.
Typically served chilled as a digestif or with raw seafood, these sweet-tart elixirs showcase the flavors of local orchards and are among the most enjoyable and easy-sipping of all Korean liquors.
Our selection of 과실주 features modern fruit wines that are naturally sweet and perfect for warm-weather drinking.
Typically served chilled as a digestif or with raw seafood, these sweet-tart elixirs showcase the flavors of local orchards and are among the most enjoyable and easy-sipping of all Korean liquors.
Our selection of 과실주 features modern fruit wines that are naturally sweet and perfect for warm-weather drinking.
HONDIJU
Hondiju
by Jeju Farmer's Collective
by Jeju Farmer's Collective
Sinnye-ri village in Jeju-do is well-known for its exquisite tangerines, said to be imbued with the island's clean water, sea air, and sunshine.
CEO Kim Gong-ryul (김공률, 시트러스 대표)


Sinnye-ri village in Jeju-do is well-known for its exquisite tangerines, said to be imbued with the island's clean water, sea air, and sunshine.
But local farmers had a problem: much of their harvest was going to waste because the fruit was considered too small or too large to sell at market.
So, village head Kim Gong-ryul (pictured) established Citrus Co. with the collective efforts of over 140 farming households in Sinnye-ri.
Under the knowledgable eye of brewer Lee Yong-ik, the collective began using left over tangerines to make Hondiju, a cheerful citrus wine that captures the sunny flavor and aroma of Jeju's orchards.
But local farmers had a problem: much of their harvest was going to waste because the fruit was considered too small or too large to sell at market.
So, village head Kim Gong-ryul (pictured) established Citrus Co. with the collective efforts of over 140 farming households in Sinnye-ri.
Under the knowledgable eye of brewer Lee Yong-ik, the collective began using left over tangerines to make Hondiju, a cheerful citrus wine that captures the sunny flavor and aroma of Jeju's orchards.

CEO Kim Gong-ryul
(김공률, 시트러스 대표)



















