|■ Company introduction
A brewery that restores, researches, and reinterprets the excellent sake of our ancestors based on old literature and commercializes it with a modern sense.
|■ Item / Brand introduction
*product name: BOKDANJI
*food type: korea black raspberry wine(Yakju)
korea black raspberry,Purified water,rice,Wheat Yeast
Rice (Gyeonggi rice), yeast (domestic), and purified water are used to make alcohol, and korea black raspberry berries are crushed into it. Bokbunja Yakju Bokdanji is completed when only the clear alcohol is filtered and aged at a low temperature. It is Bokbunja Yakju that does not use artificial sweeteners such as sugar at all. The lack of sugar is made up through rice fermentation, and it is not sweet and has excellent acidity and natural flavor and taste of korea black raspberry.
The scent of korea black raspberry fruit and the dry yet acidic deep taste are enough to enjoy on their own. It goes well with steak and barbecue dishes, and also goes well with meat and salads.
*food type: rice wine
Glutinous rice, distilled rice undiluted solution, purified water, yeast
Yeoju glutinous rice (100%) and domestic yeast purified water are used to brew sake, and Gyeonggi rice (100%) is brewed to make mash. The 100% rice distilled undiluted solution is brewed under normal pressure with a copper still, and aged at a low temperature for a long time to finally become hardened wine. .This liquor is brewed without any artificial sweeteners and maximizes the sweetness of glutinous rice.
In the process of making alcohol with glutinous rice, water, and malt, and pouring soju in the process of converting rice starch into sugar, fermentation is stopped to maximize the sweetness of the rice itself, and high-altitude soju is poured to increase the alcohol content. Refrigeration facility Gwahaju is an alcoholic beverage made to enjoy alcohol throughout the four seasons by preventing it from deteriorating easily even in summer when there was no alcohol.
It is a strong drink made from rice without artificial sweeteners and poured with soju.
In 1670, there is a record of Gwahaju in [Eumsikdimibang], the first Korean cookbook in Joseon, and it is an excellent traditional liquor recorded in numerous other ancient documents.
It is also recorded in the Annals of King Sejong and mentioned in Admiral Yi Sun-sin's Nanjung Diary. Although the manufacturing method is the same as Portuguese port wine, historically, Korea is one of the best wines of the Joseon Dynasty, about 100 years ahead.
The sweetness of glutinous rice and rich fruit and flower aromas expressed in Gyeonggwahaju itself are not enough to be enjoyed by itself. It is good to enjoy it with dark chocolate that is not sweet, seafood dishes that are not too spicy, and salad. It's good to have nuts, snacks, and cheese that are not sweet according to your taste.
*food type: distilled soju
sweet potato distillate,Purified water
Sweet potatoes from Yeoju are cleaned and fermented one by one.
When fermentation is over, the sake lees are filtered and the distilled sweet potato distillate is extracted by atmospheric distillation using a copper still.
The sweet potato distilled solution obtained in this way is finally “FEEL40” after a long period of aging.
The characteristic and advantage of FEEL 40 is not to be greedy to obtain a lot of main stream, but to cut and mature only a small amount of main stream at the most ideal temperature for a product with the best quality.
Goes well with meat and seafood dishes.