‘Hwayang’ painstakingly brews with short grain sticky rice, handmade nuruk, and water that has been boiled and cooled. The different kinds of sool made at Hwayang Brewery are balanced and harmonious, never leaning heavily towards a particular taste. Thus the concept of ‘Hwayang’ hopes to convey the joy and harmony of the people who drink the sool produced by the brewery.
Pungjeongsagye
The Four Seasons of Pungjeong The town of Pungjeong located in Cheongju-si Cheong won-gu, has a long standing local reputation for excellent water from a Maple tree well. The concept of ‘The Four Seasons of Pungjeong’ is derived from the natural surround ings of Pungjeong and the complex flavors and aromas arising naturally from four kinds of sool: Spring - Yakju, Summer - Ghwahaju, Fall - Takju, Winter - Distilled Soju. All of the Four Seasons of Pungjeong are naturally brewed using domestic rice and hand-pressed traditional nuruk (Hyangon-gok). What makes it stand apart is the absence of any artificial sweeteners and the slow brewing period and aging of 100 days. Out of these natural techniques comes a sool with a naturally clean flavor and aroma, a crisp finish, and without any hangover inducing qualities.
