[Gu Eun-mo's Sake Story] Park Su-jin, CEO of Yangpyeong Malgeun Suldoga: "To Run Long, You Must Learn Long"

<14> Yangpyeong 'Yangpyeong Malgeunsul Doga'②

Deepening Understanding of Brewing Through Continuous Study
Want to Compete with High-Quality 'My Own Alcohol'

"Even if it seems like we are moving a bit slowly, I believe that our study and research on Korean traditional alcohol must be well-supported for stable growth and long-lasting success."

Park Su-jin, CEO of Yangpyeong Malgeun Suldoga

On the 13th, Park Sujin, CEO of Yangpyeong Malgeun Suldoga, expressed a positive view on the recent influx of many young people into the traditional liquor industry in an interview with Asia Economy. However, she suggested that for the industry to continue stable growth, entrants must have sufficient consideration and study about Korean traditional alcohol and brewing as a prerequisite.

In recent years, overall interest in traditional liquor has increased, and the related industry has shown growth, leading to a rapid rise in the issuance of traditional liquor manufacturing licenses. According to the National Tax Service, as of 2021, the number of traditional liquor manufacturing licenses was 1,401, a 60.7% increase over five years compared to 872 licenses in 2016. Notably, the number of licenses for Takju (Makgeolli) and Yakju showed remarkable growth; Takju licenses increased from 121 in 2016 to 243 in 2021, a 100.8% rise, and Yakju licenses grew from 195 to 310 during the same period, a 59.0% increase.

The first thing Park decided to do after committing to becoming a brewer was to study brewing. Since she had lived a life unrelated to brewing, this was a natural decision. She learned the basics of brewing by attending various traditional liquor education institutions, but she still felt a thirst for more knowledge. Then, while taking courses at the National Tax Service Liquor License Center, she learned about the Fermentation Brewing program at Seoul Venture Graduate School. She immediately started studying, completed the master's course within the five-year master's and doctoral program, and is currently pursuing her doctoral degree.

Yangpyeong Malgeun Sul Doga 'Winter Child Dongguk'

She said, "Studying advanced topics such as fermentation principles and microbiology has broadened my overall understanding of brewing and provided a foundation for various experiments. I didn't like studying before, but doing what I love has made studying the most enjoyable thing for me." This background also explains why she continuously acquires various liquor-related certifications such as Korean Traditional Liquor Sommelier, Korean Alcohol Manufacturing Manager, Food Processing Technician, and Bartending Technician, in addition to her major studies.

Since last year, she has been teaching a fermentation liquor course at the Agricultural Processing Department of the Yangpyeong County Eco-friendly Agriculture University. She emphasized that she learns a lot while teaching. The process of conveying what she knows allows her to revisit the content, and by applying and repeatedly refining it in actual brewing, a synergy is created that enhances the quality of the products.

Park emphasized that her goal is to make her own unique liquor. She said, "Continuing to study and research is ultimately because I want to make my own liquor, not someone else's." She confessed, "As a businessperson, marketing and promotion are important, but the truth is I want to compete with high-quality liquor that stands out wherever it is presented." She added, "Because I am sincere about alcohol, I want to be remembered as a brewer who works hard and makes good liquor."

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