Traditional Liquor Museum Sansawon

At Sansawon, visitors may sample food (rice cakes, Sanghwa dumplings, pickled vegetable soaked in rice wine leftovers, rice punch) and beverages made of liquor and liquor ingredients such as suljigemi (rice wine leftovers) or nureuk (yeast). The museum displays over 1,000 historical documents on traditional liquor as well as liquor brewery devices such as yakteul, nureukteul, gyeobogary, and sojugori. Moreover, the traditional brewing process, as seen in the folktale 'Mrs. Kim's Brewery' is recreated using the actual tools and devices from the traditional brewing process. The museum also features the process and culture of Gayangju (homemade liquor) with puppets and dolls. Visitors will leave the facility with a deeper appreciation of the devotion of ancient Korean brewmasters and the art of traditional Korean liquor.

At the Gayangju Class, operated by Sansawon, anyone who wants to know more about traditional liquor may have a chance to learn about liquor ingredients, liquor-related folktales, and the brewing process. You can even learn first-hand how to make traditional liquor. You may either take your alcohol home with you after the class or leave it at the museum and stop by for it later.

*Grand open November, 1996

[Making Gayangju]
* Making Gayangju: Gayangju story, liquor making experience, books on Gayangju, education of organic functions (the alcoholic fermentation process)
* Fermented fruit drink making: Liquor that uses seasonal fruits
* Sesiju making: Liquor that uses fresh seasonal ingredients (Varies by season)
* Geongangju (health) making: Liquor for rejuvenation (Feb-Mar)

※ Seasonal programs available. Click here for more detailed information.

Groups of 40 or more people should make reservation via phone.

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Space rentals are not available.

* Phone-reservation must be made in advance for group visitors (40+ people).