The coarse fermented liquor is representative tradition alcohol of Korea.
We give and we cause with the rice to the yeast and call we are the coarse fermented liquor because we made we are about to skip as it is and.
We use the wheat flour the barley the maebssal glutinous rice potato as main material.
We dry the moisture next and mix the water with the yeast these which we are fat.
We ferment and in fixed temperature.
We skip as it is and jjanae in the situation not to scoop Chunju up.
Ancient time family.
We mix the yeast at the rice cooked hard.
The debt was about to skip to the whip and made the alcohol thick tasteless and and gray.
And we bag the water before skip and scoop up.
A ( Chunju ) and is clean alcohol.
We put the water more and became the tagju if we gave we skiped so that we were thick and.
We do not skip at this time.
The grain of boiled rice was the alcohol of the situation to be floating dongdongju he the low.
Our a tradition minsogju coarse fermented liquor.
Genuine nature food which the nature ferments by the microorganism.
We are the health food though we are the alcohol.
A coarse fermented liquor's alcohol degree is low.
There is many nourishment ingredient.
Not only do not give the burden.
We are the food which useful to the people mandatory amino acids is contained 10 female slave.
We see the protein be in different alcohol of a coarse fermented liquor except.
Chunju does not raise this a 0.5 % a beer 0.4 % at the distilled liquor entirely.
An alcohol ingredient is about 6-7 %.
They say that they have excellent to the conclusion at geriatric diseases prevention efficacy.
And afterwards our tradition coarse fermented liquor will become worldwide silk.