Why Not Makgeolli?

Sushi UEHARA × Pungjeong Sagye

A Korean Seasonal Fermentation Pairing Dinner

There are sushi pairings. There are sake pairings.

But what happens when Korea's most poetic alcohol meets the quiet perfection of omakase?

Taste SOOL presents its most delicate pairing experience yet:

a one-night-only fermentation journey with Sushi UEHARA and Pungjeong Sagye,

where four brews — Spring, Summer, Autumn, and Winter — meet the craft of seasonal sushi.

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🍣 About Sushi UEHARA – Precision, Built Over a Decade

Tucked quietly in the heart of Hong Kong,

Sushi UEHARA has been run for over 11 years by a Japanese chef with an exceptional palate — especially for alcohol.

This is not a trendy counter.

This is where Hong Kong’s Japanese community returns again and again for quiet mastery.

Each piece is served not to impress, but to pair — naturally, intuitively, flawlessly.

It’s no surprise that every course of this omakase is quietly built to hold a sip beside it.

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🍶 About Pungjeong Sagye – Four Seasons in a Bottle

Pungjeong Sagye (風正四季) is not just a brewery.

It’s a philosophy — one that revives the drinking traditions of Korea’s ancestors,

recreating four distinct styles of alcohol once enjoyed across the seasons.

Produced in Cheongju, Korea, by a family-run microbrewery,

Pungjeong Sagye uses only rice, water, and nuruk — the traditional fermentation starter — all made in-house.

Their process is slow, unhurried, and deeply rooted.

Every bottle is alive.

Unpasteurized. Undiluted. Untouched by additives.

You won’t find these bottles in supermarkets.

You’ll find them on presidential dinner tables.

In ambassador gifts.

In places where quiet dignity is served with a glass.

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🧭 The Pairing – Fermentation x Seasonality x Craft

Each brew in the Pungjeong Sagye collection is designed to reflect a season,

not only in alcohol content and texture, but in mood, pairing, and temperature.

This dinner will pair them with a curated omakase selection that respects both Japan's ingredient seasonality and Korea’s fermentation depth.

Season	Brew	Style	Suggested Pairing
Spring (春)	Chun	Yakju (clear, elegant)	White fish, early greens, sakura shrimp
Summer (夏)	Ha	Gwahaju (fortified, chilled)	Toro, mackerel, rich cuts
Autumn (秋)	Chu	Takju (cloudy, textured)	Ankimo, uni, grilled fish
Winter (冬)	Dong	Soju (distilled, warm finish)	Pickles, miso soup, dessert or palate close

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🌿 The Meaning Behind the Pairing

In Korean tradition, alcohol is not separated from time.

We drink with the season — not just with the dish.

Spring calls for delicacy and freshness.

Summer demands chill and strength.

Autumn celebrates fullness, cloudiness, and depth.

Winter seeks clarity and warmth.

Each piece of sushi this evening is paired with one of these philosophies —

with no fusion, no gimmick, just cultural alignment.

This is where two quiet crafts meet through fermentation.

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🕊 Why It Matters

• This is the first time Pungjeong Sagye is presented as a complete seasonal flight, outside of Korea.
• This is not sake. But it was made to sit beside it — with pride.
• This pairing doesn’t blur lines. It draws them, respectfully.

For those who know their rice, their water, and their waiting —

this dinner will feel familiar. But entirely new.

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📍 Event Details

• Date: 7 pm, Wed, May, 28
• Venue: Sushi UEHARA (Hong Kong)
• Featuring: Pungjeong Sagye – Chun, Ha, Chu, Dong
• Limited seats available | Omakase + Pairing Set Menu
• Language: Japanese / English /Korean
  

🎟Limited seating / Omakase & alcohol pairing menu

📌 Reservation required / No walk-ins

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Price includes omakase, pairings, and all service charges.
Please note: All sales are final. Transfers are allowed, but no refunds.