01
Premium Soju
Traditionally, it uses a device called a 'splitter'. The device consists of two parts, one under the liquor of soju (jebap mixed with yeast) and the other in a large pot. Put the ring on top, pour water on the top, and light the Agung. Since alcohol has a lower boiling point than water, it first becomes a gas and flies up. The collection of these distillates becomes soju.
02
Korean Wine
Fruit wine means wine made by fermenting using fruit. Made of grapes, apples, cherries, plums, etc. Mash fruit with sugary liquor and ferment the juice and age it for more than four years. Alcohol is about 8 to 12 percent, and mature fruit wine is red, white, and pink. It is good to drink cold or at room temperature.
CUP WINE
Omija ju
Bokbunja ju
Maesil Wonju
03
Makgeolli
Makgeolli is a traditional Korean liquor, also known as Takju, Nongju, Jazju and Hoeju. Usually made by fermenting rice or wheat by adding yeast.
Makgeolli DIY
Dulda
04
Cheongju
Cheongju is a traditional Korean liquor made from grain, and is made by fermenting the party flower by inoculating yeast with yeast and yeast in cooked rice. Also known as clear wine or kungju.
05
Craft Beer
Beer is fermented with barley-processed malt, and alcohol is a liquor of varying degrees from 2 to 18 percent depending on the type of beer. In other words, beer is literally made by fermenting barley.
Ark Gwanghwamun
ARCTIC SPRING [Water]
06
Water
Since water is a polar substance and has a relatively low viscosity, there is much room to dig around, it acts as a medium for various reactions, which makes life easier to create and utilize energy. Therefore, it is believed that the primordial life originated from water, and the place where life is abundant is water.