Korea's first liquor made with traditional methods of 1500 years from Baekje Dynasty!! Awarded grand prize in traditional wine category in Korean traditional products Best 5 Designated as supplier of Cheongwadae President traditional wine gift set!

Hansan Sogokju Manufacturing Process

Make yeast → complete making yeast → brew raw spirits → complete raw spirits → hard boiled rice → brew liquor → extract alcohol

Ingredients

glutinous rice, nonglutinous rice, wild aster, soybeans, malt, yeast, red pepper, ginger

Make yeast

1. Clean wheat and soak in water.
2. Sieve wheat, dry, then place in mortar and pound.
3. place the powdered wheat in yeast wheel and press with feet. place yeast and cover with wormwood stalk and flip over multiple times from the third day.
4. After 31 days leave store in cool place for about six months and pound with mortar Place yeast powder in the fall dew for 4 to 5 days and rid of the smells, then sun dry in the fall sunlight.

Brewing liquor

1. Wash nonglutinous rice then grind and make white rice cake.
2. Soak yeast powder in water then make yeast juice
3. combine the white rice cake and yeast juice to make raw spirits and ferment for 4 to 5 days
4. add glutinous rice and mix well with raw spirit then add wild aster, soybeans, and malt and place in jar. After brewing the liquor in the jar place red pepper and let it ferment and ripen for 100 days.
5. After 100 days use rice-wince strainer to take out the liquor, let sediments naturally sink.
6. distill sogokju in liquor distiller to make 435 bulsogokju.