Brewed as the camellias of Bogil Island fall,
from a memory of camellia nectar.
Camellia nectar at Seyeonjeong
As a child, Seyeonjeong beside Bogil Elementary School was our playground. Running around the pavilion, we'd pick camellia blossoms and suck the sweet nectar from their base, moistening our throats.
From that memory, we brew just once a year, around when Bogil Island's camellias fall. We hand-pick the blossoms, roast and dry them ourselves, so the amount we can brew each year is fixed: 300 bottles.
A gentle floral note first.
Bright acidity, followed by the flower.
A low, nutty grain note lingers, with the light astringency camellia carries as a tea-family plant.
How to Enjoy
Pour into a wine glass and take in the color and aroma. Before pouring, notice the camellia sediment in the bottle, and tilt it slowly to mix evenly.
The floral note stands well on its own, but it pairs nicely with croaker or beef jeon and white fish. Lovely as a glass before the meal, too.
Storage 3–10℃
Brewed just once a year, in April, as Bogil Island's camellias fall — 300 bottles. Members of the 'Camellia Club,' who receive makgeolli and island produce monthly, get it first. Remaining bottles are sent in order of reservation.
Ask about Bogil DongbaekOpens an Instagram message. We will share pricing and delivery details on request.
Bogilsea is a traditional makgeolli brewery.
We share our story with adults only.