Choi Jeong-wook
Wine & Korean Liqueur Sommelier
Introduction 
With 26 years of experience as a sommelier, my journey began with importing and selling international wines. My path took a meaningful turn while serving as a specialist for Gwangmyeong City, where I began introducing Korean wines at Gwangmyeong Cave. Over the course of five years at Gwangmyeong Cave and three years at Chungju Hwalok Cave, I have dedicated myself to discovering and promoting domestic labels.
Believing that these spirits are best categorized as "Korean Sool" rather than simply "wine," I have focused on elevating the status of our local heritage. Today, I train the next generation of Korean Sool sommeliers and lead national sommelier competitions. Having long served as a judge for international wine quality assessments, I now focus on entering Korean wines into global competitions and establishing prestigious evaluation platforms within Korea to showcase the true value of our spirits.
Highlights 
Director, Gwangmyeong Cave Wine Research Institute
General Director, Gwangmyeong Cave Korea Wine Festival
Sommelier & Consultant, Chungju Hwalok Cave
Juror, Asia Wine Trophy
Judge, Korea Wine & Spirits Awards (Wine & Korean Wine categories)
Judge, Korea Traditional Liquor Awards (Fruit Wine & Presidential Award categories)
Judge, Cham-Balyo (True Fermentation) Awards (Korean Wine category)
Organizing Committee Chair, Korean Sool Sommelier Competition
Organizing Committee Chair & Lead Taster, K-Sool Trend Awards
Organizing Committee Chair & Head Judge, Woorisool (Our Liquor) Awards
Professional Philosophy 
Promoting and selling Korean spirits is, at its heart, a service of sharing value. By highlighting the quality of exceptional products, I aim to enhance the happiness and satisfaction of every guest—a process that, in turn, brings me great fulfillment.
Curating the perfect experience requires a meticulous and repetitive process: accurately conveying the maker’s intent, respecting the craftsmanship, and ensuring the product is served in its absolute best condition. While every guest’s reaction varies, I strive to remain an attentive listener, resolving any challenges to ensure a seamless experience. For me, there is no greater reward than seeing a guest’s satisfaction become my own happiness.
Interview
Q. What are your thoughts on traditional Korean liquor? 
I personally prefer the terms "Korean Liquor" or "Our Liquor" over "Traditional Liquor." While the word "traditional" is beautiful, it can sometimes feel restrictive, as if bound only to the past. Beyond just preserving ancient methods, I want to champion spirits made in Korea that resonate with both contemporary Koreans and international enthusiasts. Specifically, I hope more people choose "Our Liquor"—spirits made with local agricultural products—to support sustainable farming and the revitalization of local communities. Korean Liquor plays a vital role in enabling this kind of "conscious consumption."
Q. What does "Nature" mean to you? 
Every ingredient in alcohol originates from nature. From the farmer’s harvest to the brewing, distilling, and aging in clay onggi or wooden oak barrels, the process is a collaboration with the earth. A spirit that beautifully captures its "Terroir" is recognized as more valuable, gaining depth as it matures through time and the seasons. We cannot rush nature; we must adapt, comply, and follow its pace. Nature is a terroir that we must now protect and respect.
Q. What message would you like to share with those attending the Korean Liquor Gourmet Experience at Solhyangjae?
I hope your time at Solhyangjae becomes more than just a tasting—I hope it becomes a special memory where you can truly sense the flow of time and the depth of our heritage.
Inquiry for Collaboration
Choi Jeong-wook
Wine & Korean Liqueur Sommelier
Introduction
With 26 years of experience as a sommelier, my journey began with importing and selling international wines. My path took a meaningful turn while serving as a specialist for Gwangmyeong City, where I began introducing Korean wines at Gwangmyeong Cave. Over the course of five years at Gwangmyeong Cave and three years at Chungju Hwalok Cave, I have dedicated myself to discovering and promoting domestic labels.
Believing that these spirits are best categorized as "Korean Sool" rather than simply "wine," I have focused on elevating the status of our local heritage. Today, I train the next generation of Korean Sool sommeliers and lead national sommelier competitions. Having long served as a judge for international wine quality assessments, I now focus on entering Korean wines into global competitions and establishing prestigious evaluation platforms within Korea to showcase the true value of our spirits.
Highlights
Director, Gwangmyeong Cave Wine Research Institute
General Director, Gwangmyeong Cave Korea Wine Festival
Sommelier & Consultant, Chungju Hwalok Cave
Juror, Asia Wine Trophy
Judge, Korea Wine & Spirits Awards (Wine & Korean Wine categories)
Judge, Korea Traditional Liquor Awards (Fruit Wine & Presidential Award categories)
Judge, Cham-Balyo (True Fermentation) Awards (Korean Wine category)
Organizing Committee Chair, Korean Sool Sommelier Competition
Organizing Committee Chair & Lead Taster, K-Sool Trend Awards
Organizing Committee Chair & Head Judge, Woorisool (Our Liquor) Awards
Professional Philosophy
Promoting and selling Korean spirits is, at its heart, a service of sharing value. By highlighting the quality of exceptional products, I aim to enhance the happiness and satisfaction of every guest—a process that, in turn, brings me great fulfillment.
Curating the perfect experience requires a meticulous and repetitive process: accurately conveying the maker’s intent, respecting the craftsmanship, and ensuring the product is served in its absolute best condition. While every guest’s reaction varies, I strive to remain an attentive listener, resolving any challenges to ensure a seamless experience. For me, there is no greater reward than seeing a guest’s satisfaction become my own happiness.
Interview
Q. What are your thoughts on traditional Korean liquor?
I personally prefer the terms "Korean Liquor" or "Our Liquor" over "Traditional Liquor." While the word "traditional" is beautiful, it can sometimes feel restrictive, as if bound only to the past. Beyond just preserving ancient methods, I want to champion spirits made in Korea that resonate with both contemporary Koreans and international enthusiasts. Specifically, I hope more people choose "Our Liquor"—spirits made with local agricultural products—to support sustainable farming and the revitalization of local communities. Korean Liquor plays a vital role in enabling this kind of "conscious consumption."
Q. What does "Nature" mean to you?
Every ingredient in alcohol originates from nature. From the farmer’s harvest to the brewing, distilling, and aging in clay onggi or wooden oak barrels, the process is a collaboration with the earth. A spirit that beautifully captures its "Terroir" is recognized as more valuable, gaining depth as it matures through time and the seasons. We cannot rush nature; we must adapt, comply, and follow its pace. Nature is a terroir that we must now protect and respect.
Q. What message would you like to share with those attending the Korean Liquor Gourmet Experience at Solhyangjae?
I hope your time at Solhyangjae becomes more than just a tasting—I hope it becomes a special memory where you can truly sense the flow of time and the depth of our heritage.
Inquiry for Collaboration