Jecheon-si, Chungcheongbuk-do, Korea South, third Jul 2024 – “With utmost care and cultivation, we produce non-polluted ogaepi, crafting our liquor with dedication. The taste and aroma are always delightful, and the liquor is clean and refreshing, even beneficial for health.”
Goo Gyo-chang, the CEO of Anax Biopolis Korea (www.hanbisoju.com), has a deep affection for conventional liquor. Along with his flagship model, ‘Hanbi,’ he’s focusing on not solely the home market but additionally increasing his attain abroad.
The identify ‘Hanbi’ combines ‘Han’ (韓), symbolizing Korea, and ‘Bi’ (秘), which means secret, indicating that the liquor is crafted utilizing secret strategies handed down from Korean traditions.
Within the scenic area of Jecheon, North Chungcheong Province, Goo leads an affiliation that produces, processes, and sells wonderful medicinal herbs grown organically. The ogaepi used to make his conventional liquor is the one one in Korea to obtain the Good Agricultural Practices (GAP) certification.
“We create traditional liquor using ogaepi that hasn’t been exposed to pesticides. Additionally, by stably producing local specialties, we contribute to the income of farms and cooperatives, thus supporting the local economy.”
Goo’s curiosity in conventional liquor started in 2010. On the time, he was already cultivating ogaepi in Jecheon however determined to enterprise into the liquor enterprise after a lot deliberation and encouragement from the town.
“If I were to start this, I wanted to do it right—make the best traditional liquor in Korea, a healthy liquor that anyone can enjoy, and a Korean liquor that can compete globally.”
This imaginative and prescient laid the groundwork for the delivery of ‘Hanbi,’ a conventional liquor made with ogaepi.
“I made the right choice to start eco-friendly ogaepi farming. We use 100% domestically produced rice, filter it using a vacuum distillation system, and age the soju for over a year. We then finely chop the ogaepi roots, add them, and age it again for over a year. After 2-3 years, we have a delicious and healthy ogaepi liquor.”
Anax Biopolis Korea’s ogaepi liquor comprises six occasions more practical components than Chinese language ogaepi.
Every time Goo brews liquor, he’s amazed by the clever ingenuity of his ancestors, who loved liquor and tradition.
In Korean tradition, alcohol typically accompanies social gatherings. Whereas extreme ingesting could be dangerous, reasonable ingesting could be an efficient technique of sharing affection amongst family members. Why not fill your glass with a conventional Korean liquor infused with useful herbs as an alternative of whiskey or wine?
“Historically, Korean liquor was called medicinal wine. We carefully infuse the fragrant, pesticide-free ogaepi into liquor made from steamed rice, yeast, and water.”
Hanbi comprises no components, utilizing solely steamed rice and yeast, guaranteeing no hangover regardless of its excessive alcohol content material.
Goo emphasizes that liquor is not only for ingesting; it serves as a way of communication and represents Korean tradition, akin to whiskey or wine.
“I am constantly researching and developing to embody the spirit of our ancestors who maximized the use of natural products.”
Conventional liquor brewing may appear easy.
“Traditional liquor is made by fermenting rice with yeast. Clear filtering results in cheongju, cloudy filtering produces takju, adding water to dilute and increase volume makes makgeolli, and distilling it creates soju,” Goo explains.
He added, “The unique scents produced depending on the brewer’s skill and rice processing method are the greatest characteristics of our traditional liquor, and it can have aromas like wine or cognac.”
The primary conventional liquors at the moment produced by Goo embody Hanbi Soju, Hanbi Ogaepi Liquor, Uirim Soju, Uirim Ogaepi Liquor, Jecheon Ogaepi 100 Focus, and Cheondeungsan Bakdaljae Ogaepi Capsules.
On the twenty fifth, Hanbi and different consultant merchandise have been showcased on the ‘Our Liquor Room’ conventional liquor specialty retailer in the primary department of Shinsegae Division Retailer, recognizing Hanbi’s excellence.
“There are many experts with decades of experience in brewing abroad, but Korea lacks the know-how and experience in traditional liquor making. I am willing to pass on all my knowledge to anyone sincerely wanting to learn about traditional liquor,” Goo stated.
He’s targeted on not solely preserving Korea’s conventional liquor Hanbi but additionally making it a consultant Korean liquor that captivates the worldwide palate by ongoing analysis and growth.
“I believe we can create world-class brands from traditional liquor, comparable to whiskey or wine. I will do my best to nurture successors so that Hanbi becomes a representative product of Korea’s tradition.”
Lastly, he added, “Even if our traditional liquor sells in small quantities, I will spend my remaining life ensuring that Hanbi Soju, with its authentic taste and aroma, proudly takes its place.”
Be taught extra at: https://www.ksool.kr/index.html
Tackle : 16-10 Bukbu-ro 5-gil, Bong-yang-eup, Jecheon-si, Chungcheongbuk-do, Republic of Korea
Media Contact
Group: Anax Biopolis Korea
Contact Particular person: Chaekyung Yu
Web site: https://www.ksool.kr/index.html
E-mail: Ship E-mail
Metropolis: Jecheon-si
State: Chungcheongbuk-do
Nation: Korea South
Launch Id: 03072413814
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