At Wine 1950′s brewery in Jocheon-eup, Jeju City, the fermentation process for a new wine made from locally grown Shine Muscat grapes entered its tenth day on Oct 9. As the lid of a 3,399-liter fermentation tank was lifted, the sharp scent of fermenting grapes filled the air, with grape skins floating on the bubbling surface.
A representative for the brewery commented, “After acquiring the necessary technology, we began cultivating grapes in Jeju in 2021. We buy grapes that cannot be sold due to size or cosmetic defects, and after 14 to 15 days of fermentation, the wine moves into the aging stage. This trial production will help us finalize our method in preparation for full-scale Shine Muscat wine production next year.”
Founded in 2010, Wine 1950 is best known for its wine “1950 SEE YOU AT THE TOP,” crafted from Jeju-grown tangerines. The name refers to the height of Hallasan Mountain (1,950 meters), symbolizing ambition and success. The wine was notably served as the official toast wine for both the South Korea-China-Japan trilateral summit in 2010 and the G20 Seoul Summit. Most recently, it won the grand prize in the “Korean Liquor-Wine” category at the 2024 Korea Wine and Spirits Awards, hosted by ChosunBiz.
Wine 1950′s Jeju Tangerine Wine is available in both 750mL bottles and a smaller 80mL version. In 2023, the company produced 40,000 bottles of the larger size. They have since expanded their product line with a wine made from Setoka (Cheonhyehyang), a premium tangerine variety.
CEO Park Jong-myoung, who is also an adjunct professor in Jeju University’s Department of Public Service Administration, previously worked on bankruptcy cases at a law firm. He conceived the idea for Wine 1950 while handling the sale of tangerine orchards, realizing the potential of surplus tangerines. He collaborated with Dr. Choi Young-hun, head of the Citrus Research Station under the Rural Development Administration, who held a patent for tangerine wine and facilitated a technology transfer.
Park explained, “The white oil in tangerine peels makes fermentation difficult. Unlike other fruits that can be fermented with their skins, tangerines require a special process to remove the peel and oil, leaving only the pulp for juicing.”
The tangerines and Setoka used in Wine 1950′s products come from unsellable surplus stock. Unlike tangerine liqueurs, which mix juice with alcohol, Wine 1950′s tangerine wine ferments whole tangerines with yeast.
The company aims to expand beyond its local market by increasing production tenfold to 400,000 bottles annually. However, Park noted, “We need approximately 1.4 billion won to expand our facility, but as a small business, we cannot make that investment on our own. Without more support, we’re at a standstill. For tangerine farmers to succeed, secondary processing companies like ours need greater backing.”
Park also called on Jeju authorities to take a more active role in promoting traditional liquors, noting that “All 17 other local governments in South Korea have enacted ordinances to support traditional liquors made from local agricultural products, but Jeju has yet to do so. Without this legislation, there is little interest or sustained support for traditional liquors here.”
Jeju boasts a rich variety of traditional liquors, including Gosorisul (designated Intangible Cultural Asset No. 11 of Jeju), Omegisul, and Ohapju, along with other regional specialties such as Heobeoksul, Wine 1950′s Tangerine Wine, Misang 25, Noggo’s Tears, Malgeunbadang, and distilled liquors made from Jeju tangerines, buckwheat, and millet. The island is home to around 28 breweries, including the Jeju Alcohol Producers Cooperative.
