There are  estimated 1,000 or more kinds of traditional alcoholic drinks in Korea. Most are made from rice, and are fermented with the aid of yeast and nuruk  [Korean traditional fermentation starter (rice and/or wheat based source of the enzyme amylase)]. Fruits, flowers, herbs and other natural ingredients have also been used to craft traditional Korean alcoholic drinks. There are six distinct flavors: sweet, sour, pungent, roasted, bitter and spicy. When the flavors are balanced, the alcohol is considered good quality. Main varieties include clear rice wines (cheongju-청주), milky rice wine (takju or makgeolli-탁주/막걸리), distilled liquor (soju-소주), fruit wine (gwasil-ju-과실주), flower wines, and herbal wines (yakju-약주).

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Korean traditional alcoholic drinks has minimum  few thousands  years of history.

It's hard to know which ones are well brewed liquors if you are non-Korean.

Our goal is to introduce  high quality Korean traditional alcholic beverage to our consumer. We focus on selecting high quality products and ones with traditional background. You don't know which one to try? Trust us on our company philosophy. We  dedicate ourselves providing variety of essential primium qualified products to our consumers.