Kyochon F&B is launching an initiative to revitalize the traditional liquor industry in collaboration with Seoul’s Gwangjang Market specialty, 'Bakgane Bindaetteok.'

‘Eunhasu’ Makgeolli by Kyochon F&B. <br>[Photo by Kyochon F&B]

‘Eunhasu’ Makgeolli by Kyochon F&B.
[Photo by Kyochon F&B]

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On the 27th, Kyochon announced that it has started selling premium takju (traditional Korean rice wine) products, Eunhasu and Gamhyangju, from its agricultural corporation 'Fermentation Workshop 1991,' in partnership with Bakgane Bindaetteok, which has been operating for 57 years at Gwangjang Market, a representative tourist destination in Seoul.


Eunhasu Makgeolli is available in two varieties: 6% and 8% alcohol by volume. It is a high-quality premium takju made without any artificial ingredients such as sweeteners or preservatives, using only rice and nuruk (fermentation starter) cultivated in Yeongju-gun and water from a 100-year-old brewery.


Eunhasu 6% is designed as a casual makgeolli to be enjoyed lightly, offering a clean and refreshing sensation of natural carbonation, while Eunhasu 8% is a premium makgeolli boasting a subtle floral aroma and rich fruity scent developed through 30 days of natural fermentation.


Gamhyangju (甘香酒), meaning sweet and fragrant liquor, is a traditional drink introduced in the 1670 cookbook Eumsik Dimibang. It is a thick makgeolli that can be eaten with a spoon, made generously with glutinous rice and nuruk, with almost no water added.


Eunhasu is currently available at ‘Kyochon Pilbang,’ Kyochon’s flagship store located in Itaewon, and the distribution network will be further expanded in the future.



A Kyochon F&B representative stated, “We plan to continue working to provide and introduce diverse food culture experiences to consumers through coexistence with local communities. Following K-chicken, a representative menu of K-food, we will take the lead in globalizing traditional liquors such as makgeolli.”


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

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