KOREAN RICE FOOD

Company introduction

Designated as a prelimary village business in 2022 for our Samyangju production (traditional method of brewing three times and fermenting for a long period at a low temperature that we have been carrying out for 10 years) and staged traditional liquor education program.
1. Traditional liquor enabling DIY cocktail -sweet without additives by increasing the amount of glutinous rice by 2 times and brewing 3 times, high-degree (16 degrees) without mixing water, distinguished into pure top and turbid bottom when refrigerated
2. A liquor without hangover
- Minimize acetaldehyde by fermenting for a long period (100~120 days) at a low temperature
- Discharged hypercapnia during fermenting
- Considered an inflammatory response after consuming liquor with lactobacillus, dietary fiber, and 10 types of amino acids
3. Non-heavy liquor
- Samyangju (brewing 3 times), maximize lactobacillus, enzyme, and organic acid by fermenting three times
- Fermented for a long time with increasing glutinous rice that is good for digestion