Wangju
Golden rice fields | The clear origin of an unmistakable yakju
In Nonsan they say: you drink Wangju first with your nose. The bouquet of chrysanthemum, goji berry and pine needles unfolds the moment the glass touches your lips. Traditionally it is joined by food from the region: oyster jeon, pan-fried beef, or freshwater fish from the Tapjeong reservoir, best of all braised crucian carp. A glass of Wangju becomes a sense of place: rice wine and landscape at the same table.
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