Discover the Award-Winning ‘숨은골’ Traditional Liquor: A Deep Dive into Korea’s Best Sake and Yakju of 2026

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[iNews24 Reporter Park Jong-su] The Sumeungol traditional liquor series from agricultural corporation Community Space Sujak Co., Ltd. (CEO Lee Jin-young), based in Dongsang-myeon, Wanju County, North Jeolla Province, South Korea, proved the excellence of Wanju’s fermented liquors by sweeping the top awards in the takju (cloudy rice wine) and yakju (refined rice wine) categories at the 2026 Korea Liquor Awards.

Now in its 13th year, the Korea Liquor Awards—launched in 2014—is the country’s premier spirits competition. It seeks out outstanding domestic drinks, promotes them widely, and supports a healthy drinking culture.

At the competition, Sumeungol 12 (takju) and Sumeungol 16 (yakju) took top honors. They marry traditional methods using local ingredients with modern brewing techniques to deliver deep, refined flavors. Notably, Sumeungol 16 claimed the top prize for the third year in a row, reaffirming the cultural and culinary value of traditional fermented liquors.

Community Space Sujak developed the distillation-style soju Nabi Series using Bongdong ginger, a local specialty. The company also plans to run hands-on programs at a newly opened experience center where visitors can try making various makgeolli (Korean rice beer) and distillation-style soju.

Lee Jin-young, CEO of Community Space Sujak, said, “Combining Wanju’s traditions with modern brewing techniques allowed us to craft high-quality spirits. We plan to promote the fading home-brewing (gayangju) culture, boost local tourism, and use this award as a springboard to strengthen the distillery’s move toward self-sufficiency.”

Yoo Pyeong-gi, head of the Rural Support Division, said, “We’re proud that our region’s premium traditional liquors continue to earn strong praise and recognition. We will pursue a range of initiatives to make the traditional liquor industry a stable market for Wanju rice and to revitalize the local economy through closer collaboration between agriculture and brewing.”