YUNGUNA BREWERY
Copenhagen
Denmark
Yunguna is a Copenhagen-based producer reimagining Korean rice wine for today. The project was founded by Emilie Yung alongside her father Jakob, drawing on their shared Korean heritage. What began as a way to reconnect with their roots quickly became a deeper exploration of rice wine - its traditions, cultural lore, and a growing desire to share it with the world.
Emilie is working to establish rice wine as a drinks category in its own right; one that can stand alongside natural wine, sake, and craft beer. Her approach blends respect for heritage with a modern, curious mindset: brewing with natural nuruk cultures, experimenting with new techniques, and creating products that highlight the complexity, flavor, and versatility of this centuries-old drink.
For Emilie, Yunguna is not just about the high-quality beverages, it is about inviting people into a living tradition, carried forward with care and curiosity.
These beverages follow traditional brewing practices, with rice as the principal ingredient, processed through multiple stages at precise times and temperatures. The base, known as mitsul, is developed through fermentation, followed by the subsequent stages, called teotsul. Flavour is refined over months of fermentation and ageing, with each style following its own specific timeline
‘Sool’ is the Korean term for alcohol, but this term also carries the idea of a shared drink, rooted in a tradition and cultural meaning. Yunguna’s Sool is simple in composition, but has a depth from the brewing techniques employed.
Nuruk is the heart of any Sool. Traditionally made from wheat, nuruk is a wild microbial culture inoculated with yeast, fungi and bacteria from its surroundings. It is a culture native to Korea and dates back over 1700 years to the Three Kingdoms Period. For Yunguna, nuruk is key for creating unique, complex rice-base drinks.
Inspired by traditional Korean brewing while embracing a modern approach, these drinks are personal expressions of rice-based wine, rooted in heritage, culture, and craft. Together, they reflect a desire to define a new category.
Yunguna’s journey is about building community and shared experience through the ongoing exploration of this evolving space.
Alongside her work at Yunguna, Emilie is also part of the team at Muri in Copenhagen; the pioneering non-alcoholic beverage brand, which constantly innovates in the sector.
Makgeolli
Ingredients Rice, Water, Nuruk (natural fermentation culture)
ABV 11%
Production Makgeolli is steeped in history and is the quintessential drink of Korea.
The process involves a two stage fermentation in stainless steel of rice, water and nuruk.
Nuruk is a microbial culture made from
wheat and pressed into cakes. It inoculates wildly in its environment and consists of different yeast, fungi, lactic acid bacteria and bacteria.
Tasting Note A great gateway into Korean fermented alcohol. A Makgeolli with bright flavours and a fresh acidity, which makes it a versatile pairing option. It has a cloudy appearance and lactic profile.
Light-bodied, with notes of melon, green apple and a touch of sour citrus.
Takju
Ingredients Rice, Water, Nuruk (natural fermentation culture)
ABV 13%
Production Takju translates to opaque alcohol, this is the iconic cloudy rice wine of Korea. The brew undergoes two-stage fermentation
in stainless steel.
Unfiltered and unpasteurised,
Takju has natural sediments. Gently mix before opening.
Tasting Note Full-bodied, and silky smooth with tropical notes of pineapple, lychee and mango and a soft tang. It’s creamy on the palate with a round lactic acidity, yet bright and layered with a delicate nutty finish with a sweetness.
Yakju
Ingredients Rice, Water, Nuruk (natural fermentation culture)
ABV 13%
Production Considered the finest of the traditional Korean alcohols. Yakju is the clarified part of the brew. The brew undergoes a slow four-stage fermentation in stainless steel.
Yakju is made by separating it from the lees and being left to rest for a minimum of 2 months.
Tasting Note A refined, clear rice wine traditionally reserved for special occasions in Korea. This shows depth of aging flavours, with increasing nutty umami notes. Deeply layered profile with notes of butterscotch, pine nuts, and a gentle umami.
Yunguna Soju
Ingredients Rice, Water, Nuruk (natural fermentation culture)
ABV 25%
Production A modern take on the traditional Korean distilled spirit, crafted from rice and fermented with wild nuruk. This is double-distilled in collaboration with Thornæs Distillery.
Tasting Note Rich and rounded, with a deep caramel profile. Effortlessly smooth, this reflects the slow care of the process and the quality of the rice. Delicate burnt tones bring further depth to this spirit, which can be served neat or over ice.