The smell of fermented mandarin is already noticeable at the entrance of the Jeju Saem-ju Soju Brewery, a distillation facility located on Jeju Island, in the southern part of South Korea. Here, just a few kilometers from the slopes of Hallasan volcano — the highest point in Korea at 1,950 meters above sea level — some of the most unique distilled spirits and fermented wines on the entire Korean peninsula are produced, utilizing ingredients that grow exclusively in this volcanic territory.
Jeju is known throughout the country for its hallabong and mandarin orchards, cultivated on porous basalt soils that retain moisture and impart a mineral quality to the fruits that is difficult to replicate elsewhere. The Saem-ju distillery has built its identity around this geographical specificity, using local mandarins as a base for fermented wines and flavored liquors that represent an original alternative to the industrial soju produced on the mainland.
The volcanic terroir of Hallasan
The soil of Jeju is mainly composed of black basalt rock, a residue from the ancient eruptions of the Hallasan volcano. This type of terrain ensures excellent drainage and a concentration of minerals — including iron and magnesium — that directly influence the aromatic profile of the fruits grown nearby. The Jeju mandarins, harvested between November and January, have a thin skin and a juice particularly rich in organic acids, qualities that make them suitable for fermentation.
By visiting the distillery, it is possible to physically observe the stainless steel fermentation tanks where the mandarin juice is processed, as well as the smaller barrels used for aging some special productions. The guides explain how the temperature difference between summer and winter on the island — with significant thermal excursions between the seasons — helps to slow down fermentation and develop more complex aromas in the final product.
The wines and spirits to taste
Among the most representative products of the Saem-ju Brewery is the Jeju mandarin wine, a low-alcohol fermented drink — generally between 6 and 12 degrees — with a straw-yellow color and notes of fresh citrus, white flowers, and a slight acidity reminiscent of grapefruit. It is not a wine in the European sense of the term, but a traditional Korean fermented beverage that falls into the category of yakju, wines made from grains or fruits with a millennia-old history in the local culture.
Equally interesting is the Sansachun, an herb-based spirit that includes sansa — the Korean hawthorn — among its main ingredients. Sansachun is produced by mixing rice distillate with infusions of herbs gathered from the hills of the island, and has an herbal, slightly astringent flavor with a sweet aftertaste. The alcohol content is around 13-15 degrees, making it more accessible than classic soju. During guided tastings, it is possible to compare different vintages and understand how the season of herb harvesting influences the final result.
The distillery tour
The distillery offers guided tours that allow visitors to see the production areas, understand the fermentation and distillation process, and participate in tasting sessions. The tours typically include an explanation of the raw materials used, a visit to the fermentation tanks and aging rooms, and a final tasting of three or four products from the Saem-ju line. The visits are organized in groups and last about an hour and a half.
The internal shop allows for direct purchase of products, with prices varying depending on the type: bottles of mandarin wine start at accessible prices, while limited or aged editions can reach higher prices. It is advisable to check in advance the availability of guided tours in English, as not all sessions are guaranteed in this language, and early booking is strongly recommended, especially during the high tourist season between April and October.
Practical tips for the visit
The best time to visit the distillery is during the months of November and December, when the Jeju mandarins are at their peak ripeness and the atmosphere of the island is less crowded compared to summer. During this period, it is possible to better understand the direct link between the harvest and production, and some local distilleries organize themed events related to the citrus harvest.
To reach the area, the most convenient means is the public bus that connects Jeju International Airport to the main areas of the island, or renting a car, a preferred option for those who want to combine the visit to the distillery with exploring the surrounding volcanic landscape. Attention: some areas of the island are not frequently served by public transport, so planning movements in advance avoids prolonged waits. Allowing at least half a day for the complete visit, including the tasting, is the most sensible choice.
