Jeju’s buckwheat and citrus, by the bottle

In Jeju, buckwheat becomes bingtteok pancakes and mandarins become a travel snack. What happens when those ingredients become a drink? Two bottles offer a place to start.

Buckwheat from Gujwa

Chame-mil’s Memilju is a 12% drink described with savory buckwheat character and a substantial texture. If bingtteok has caught your attention, this is another way to explore the grain behind its pancake wrapper.

Mandarin takju from Seogwipo

At 8%, Mandarin Takju uses citrus juice and peel, giving a use to material that might otherwise be discarded. Read its tasting profile before expecting a simply sweet fruit drink: citrus can bring more than sweetness.

Put the ingredients beside dinner

Our pairing suggestions are bingtteok with Memilju and grilled pork with Mandarin Takju. One repeats an ingredient across food and drink; the other lets different flavors meet. Either gives you a starting point for choosing dinner.

Follow your route across the island

Gujwa and Seogwipo are separate places. Look for a retailer that fits your accommodation and direction of travel before trying to visit both producers. Finding a bottle should not take over your whole day.