A classic Korean drinking trio:
Start with Jeongmiso—full-bodied and creamy takju, with the sweet, nutty aroma of freshly baked brown bread. Naturally sweet with no additives, it’s perfect alongside spicy dishes.
Pour the Ilpoom Andong Soju 17% alongside. From Andong in North Gyeongsang Province, home of slow-distilled soju, it’s clean, soft, and gently sweet with a rice character closer to a cheongju or sake than it is to liquor. Effortless with kimchi jeon, samgyeopsal (pork belly), jokbal, ssam—you name it.
Finish with Geumsan Insamju. Master brewer Kim Chang-soo—Korean Food Master No. 2—gives each batch 100 days to develop its depth: earthy ginseng softened by gentle acidity and a touch of sweetness. Mellow and grounding, it’s the ideal after-dinner companion.






