01Learn
Lift the cloth
Cinnamon, candied ginger, jujube, licorice, astragalus. Read the little tags, then choose: traditional or this season's.
The experience
One pot, one hour, and a 500ml bottle with your name on it
Scoop the ingredients, simmer twice, bottle it, sign the label. Your hands do the work; your moju host stays beside you. You don't need to drink, and you don't need to have done this before.
- ₩30,000 per person
- About 1 hour
- 500ml bottle + case
- Traditional or seasonal
- Open every day
What you'll make
What you make, and what you take home
Traditional moju uses only the six base ingredients and tastes the same all year. Seasonal moju adds two more: beetroot in spring for a pink tint, ginseng in summer, gardenia and tangerine peel in autumn for a golden one. Read the tag on your tray and choose.
What's left in your hands afterwards is one 500ml bottle. Pick one of six labels, write a line and today's date in the blank, choose a cap sticker and a box sticker, and slide it into its gift case. There's a tasting while the pot simmers, too.
We recommend keeping the finished bottle refrigerated and drinking it within 7 days. Take the bottle out of its case before it goes in the fridge.
Label, cap sticker, box sticker — this is how it ends up.
How it works
What you'll do
Three steps from where you're sitting now. At the table, we break it into six.
02Brew
Pour, cover, stir
Add everything to the makgeolli, lid on, and within minutes the cinnamon reaches you first. It simmers twice; feel free to look out the window.
03Pack
Bottle it, sign it
Stir in the brown sugar, let it cool, and fill your 500ml bottle. Pick a label, fill in the blank, slide it into its case. The best part? You walk out holding it.
Labels
The blank line is yours
Moju means mother's wine, so we left one line on the label empty. Who it's for, what today was, or just your name.
Price & hours
Before you come
Open every day in one-hour sessions. Walk in if there's a seat.
- Price₩30,000 per person, the same on every channel
- BookingOne experience per person — book a seat for each guest
- DurationOne hour — 45 min brewing · 5 label · 5 packing · 5 photos
- IncludedOne 500ml bottle · label · cap and box stickers · gift case · tasting
- AgeElementary-school age and up, with a guardian. Kids' sessions by phone
- Group sizeAbout 20 per session · groups up to 45 · 10 or more by phone or agency
- LanguagesKorean, basic English, and the full process in English via the table QR
- PaymentForeign cards (Visa, Mastercard, Amex, UnionPay) · cash · bank transfer · Apple Pay may not work, bring a physical card
- FacilitiesGround floor (two steps at the entrance) · stroller and luggage storage · no parking
| Day | Start times |
|---|---|
| Mon–Fri | 12:30 · 14:00 · 15:30 · 17:00 |
| Sat | 12:30 · 14:00 · 15:30 · 17:00 · 18:30 |
| Sun | 11:30 · 12:30 · 14:00 · 15:30 · 17:00 |
Open every day, Korean holidays included. Any temporary closure is posted on the booking page and under Stories & news.
You can also buy a finished bottle without the class: traditional or seasonal, 500ml for ₩17,000. Courier delivery within Korea is available (online sales coming soon).
Book now
Our booking page needs a Korean mobile number for the confirmation text. If you don't have one, just call us — or walk in if there's a seat. Ten or more, or bringing kids? A quick call is fastest. If there's a seat, you can also simply walk in.
FAQ
Frequently asked
If your question isn't here, send it on KakaoTalk. We add the answers as they come.
Booking & visiting
Our booking page requires a Korean mobile number for the confirmation text. From abroad, call +82-507-1355-3875, or simply walk in if there's a seat. Groups of 10 or more and children's sessions are booked by phone only.
If there's a seat, just come in. Weekend afternoons fill up fast, though — twenty seats go quickly — so booking is the relaxed option.
Groups of 10 or more can't book online. Please call or message us in advance. We can take up to 45 people.
We're open every day of the year, including Korean holidays. Any temporary closure is posted on the booking page and under Stories & news in advance.
One hour: 45 minutes brewing, 5 for the label, 5 for packing, 5 for photos.
The session & language
The steps are simple and your moju host can guide you in basic English. For the details, the full process is on this site in English — scan the QR code at your table. The tablet video is currently Korean only. Stuck? Just say the step number.
Traditional moju uses only the base ingredients and tastes the same year-round. Seasonal moju adds two seasonal ingredients: beetroot in spring (pink), ginseng in summer, gardenia and tangerine peel in autumn (yellow).
From elementary-school age, with an adult. Tasting is the guardian's call. Please book kids' sessions by phone.
There are six. Overseas guests tend to pick the traditional label with the big Korean lettering; younger guests go for the black or pink ones. Every label has a blank line for your own message and the date.
The drink, the bottle, and getting it home
Most of the alcohol cooks off during simmering, leaving less than 1% ABV. It's still registered and sold as an alcoholic beverage. If you're pregnant or driving, please use your own judgment with that in mind.
Not in carry-on (it's 500ml), but checked luggage is fine. It's sealed for the trip.
We recommend keeping it refrigerated and drinking it within 7 days; it spoils quickly at room temperature. Take the bottle out of its case before refrigerating. Drink it cold or warm, as you like.
Yes. Visa, Mastercard, American Express, and UnionPay are all accepted. Apple Pay often doesn't go through on our terminal, so bring your physical card to be safe. Cash and Korean bank transfer work too.
Yes. Both traditional and seasonal moju are sold at the shop, 500ml for ₩17,000 a bottle, and we can ship by courier within Korea. Online sales are coming soon.