Leegangju

Rice winery, Jeonju, KR

Leegangju is a distilled spirit from Jeonju with a history of some 500 years, and one of Korea’s official cultural-heritage sojus. Its name spells out its two defining ingredients: “I” (梨), the pear, and “Gang” (薑), the ginger. In 2005 Leegangju won the Gold Medal at the International Spirits Challenge in London, placing Korea’s traditional spirit on the stage of the world’s great spirits.

Jeonju: pear, ginger and cinnamon

Jeonju, UNESCO City of Gastronomy, is considered Korea’s culinary capital, and Leegangju is its signature in a glass. The Honam plain around the city produces Korea’s finest pears: large, juicy, with a delicate floral scent. The ginger comes from Bongdong in neighbouring Wanju, the country’s most famous ginger region, protected by origin, whose sandy soils grow roots of especially clean heat. Cinnamon and turmeric complete the picture: the specialties of one region, united in one glass.

One of the three renowned specialties of the
Joseon era

In the Joseon dynasty, Leegangju was counted, together with Jukryeokgo and Gamhongro, among the three celebrated noble spirits of the land, prized at court and in the houses of scholars. While many of the country’s traditions were broken in the 20th century, the recipe of Leegangju survived: gently distilled on a rice base, refined with pear and ginger, a historic taste that convinces unchanged to this day.

Cho Jung Hyung

The master, holder of the Intangible Cultural Heritage, has devoted his life to this recipe. Over decades he has preserved not only his own family’s legacy but researched and documented the soju traditions of the whole country, convinced that a spirit like Leegangju belongs not to one house, but to the culture it comes from. And the recipe is part of his life: whenever he eats out with his family or invites guests, a bottle of Leegangju is opened. Without it, he says, the bulgogi just doesn’t taste right.

#9 Leegangju

Soju Halle
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