Danong Bio

Distillery, Chungju, KR

Danong Bio in Chungju belongs to the new generation of Korean distilleries: deeply rooted in the country’s fermentation culture, yet open to the techniques of the world. The name says it all: Da-Nong (多農), “the bounty of the fields”, and Bio, the microorganisms that carry every fermentation.

German distilling

The spirit is distilled on equipment by the German maker Kothe, distillery engineering known for the precise separation of the distillate fractions. Every cut can be set exactly: the result is an exceptionally clean spirit that brings the aromas of the rice into sharp focus. Korean soju, newly joined with European engineering craft, a union you can taste.

A young generation rethinks soju

Danong Bio questions several of the industry’s common practices. Instead of imported fermentation cultures, the house relies on its own selected koji strains, among them “Sunchang No. 1”, a white koji strain isolated in Korea from the Sunchang region, renowned for its fermentation culture. Part of the production matures for at least six months in onggi clay jars. In addition, various cask maturations are being explored, including casks from regions such as Madeira, Port, Tokaj and Sherry. Soju is thus placed in the wider context of matured spirits, a spirit with a character of its own.

The rice of Chungju

Chungju lies on the Namhan River, whose water comes down from high in the Taebaek Mountains, soft, clear, ideal for distilling. The Chungju basin is among Korea’s best rice regions: the rice is firm, gently sweet and rich in starch, the perfect base for a clean spirit. And the continental climate of hot summers and cold winters keeps the spirit working in the cask, maturation here is naturally faster and deeper.

#12 Danong Bio

Soju Halle
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