Raw material: Rice
Region: South Korea
Alcohol by volume: 40.0%

The history of Solsongju goes back 500 years ago in Chosun dynasty.
The tradition continued by Heungsun Park who is the 27th Korean Food Grand Master.
This sool is the first brewed with rice, pine leaves, and spruce then distilled and proofed down with spruce tea to give subtle freshness.
Received with Top Award from Woori Sool Competition in 2015