▪ Differentiated Fermentation Technology developed by Professor Jeong Yong-jin!

▪ Nonthermal Fermentation Process (Patent No. 0481991)

  - The nonthermal fermentation process enables the minimization of the loss of nutrients such  

     as essential amino acid and inorganic elements etc.  

▪ Fermentation Process Differentiated by the 3-Stage Natural Fermentation 

  - Stage 1: Alcohol Fermentation: Nonthermal process designed to minimize the destruction  

    of nutrients 

  - Stage 2: Optimal fermentation condition for excellent taste and flavor resulted from        

    differentiated  fermentation technology developed by Professor Jeong Yong-jin  

  - Stage 3: Deep natural taste and excellent flavor resulted from natural ripening

▪ Fermentation of husked rice leaves abundance of diverse nutrients! Fermented Organic Acid!