Debuting for the First Time Outside of Korea!

Renowned sushi restaurant Sushi Koji in Korea has collaborated with the beloved fine dining brewery Jiranjigyo to create a makgeolli that pairs perfectly with sushi and sashimi. Sushi Koji's owner-chef, Koji, visited various breweries throughout Korea, tasting over 50 kinds of makgeolli until he discovered Jiranjigyo. Together, they crafted Jiranjigyo No.3, makgeolli made with underground rock water sourced from a depth of 751 meters in Sunchang, Jeollado, known for its excellent water quality. It uses the finest new rice grown in Sunchang and is fermented with homemade nuruk(a Korean traditional natural fermentation starter). The makgeolli is designed to complement sushi and sashimi by reducing sweetness and creating a light body. It also features a refreshing acidity and the rich fruit aroma that Jiranjigyo is known for, achieving perfect harmony with sushi and sashimi. Sushi lovers, a new perfect pairing awaits you.