"Traditional Method Preserved" Pulmuone Launches 'Organic Master Sikhye'

[Asia Economy Reporter Eunmo Koo] Pulmuone Foods announced on the 17th that it has launched ‘Organic Master Sikhye,’ made using domestically produced organic rice and malted barley in a traditional method, ahead of Chuseok.

Organic Master Sikhye uses domestically produced organic rice as the main ingredient, and the malted barley, sugar, and hulled barley used in the sikhye production are all organic. The organic rice is washed more than five times with clean water, resulting in a sweet and deep sikhye flavor that brings out the natural taste of the rice grains.

The manufacturing method was also designed to maximize the traditional taste. It was made using a traditional manufacturing method based on the recipe containing the know-how of Korea’s first sikhye master designated by the Ministry of Agriculture, Food and Rural Affairs. Cooked rice made from organic rice and organic malted barley are mixed and fermented for several hours, naturally drawing out the clean sweetness of the ingredients without the need to artificially add sweetness. Production is limited to 18,000 units per day using the traditional method. The product packaging applies Pulmuone’s environmentally conscious packaging principles and is rated as ‘Excellent in Recycling.’ The label is easy to remove, allowing for convenient separation and disposal after consumption.

A Pulmuone Foods representative said, “As consumers seeking healthy traditional foods increase, Pulmuone has introduced a new organic sikhye product made by preserving traditional manufacturing methods,” adding, “We plan to expand the lineup with sujeonggwa, gamju, maesilju, and more so that traditional beverages can be enjoyed conveniently and deliciously in the future.”

This content was produced with the assistance of AI translation services.