Kooksoondang

Kook Soon Dang
Founded1952
HeadquartersSamsung-dong, Gangnam District, Seoul, South Korea
Key peopleBae Jung-ho, President
Productsyakju
bekseju
bekseju dry
kang jang bekseju
50seju
Korean name
Hangul
국순당
Hanja
麴醇堂
RRGuksundang
MRKuksundang
Websitewww.ksdb.co.kr

Kooksoondang (Korean: 국순당) is a South Korean brewery, founded in 1952. The name translates in English to "house of good yeast and wines."

Kooksoondang is a major producer of natural beverages and health-related products. In 1994, Mr. Jung-Ho Bae, CEO of the company, revamped the benefits of a traditional wine Koreans have been enjoying for many years, mixing modern technology with an original recipe, and produced Bek Se Ju.[citation needed]

The drink has a unique fermentation method for the brewing of rice wine. Unlike the regular methods of producing rice wine, Kooksoondang grinds raw rice with nuruk (Korean traditional fermentation starter) and brews them without steaming.

Kooksoondang Brewery has been involved in exporting since 1994, and in 2003, the company took over Haitai & Company. The company's current president is Bae Jung Ho.[citation needed]

Kooksoondang has been exported to over 35 countries around the world.

The export volumes reached over $5 million in 2005.[citation needed]

In Canada, the main distributor is CoBees Enterprise Ltd., which is located in Port Moody, British Columbia.

History

Establishment of the base of the Korean liquor industry by improving the enzyme through the use of the state-of-the-art technology
1970–1985

(cultivation of three kinds of spawns (Rhizopus sp, Asp. usamii, and Asp. oryzae) and two kinds of mature seeds)

Creation of a new business area by a stabilized technology
1986–1993

(Office of Korea Tax Administration)

(approved by the Ministry of Science and Technology, #233)

Adopting traditions to the present
1994–1999
The most popular and representative wine of Korea
2000–2010

(Ministry of Food, Agriculture, Forestry, and Fisheries)

("We are looking for beautiful Wine": Finding out how to make traditional Wine, which is in danger of disappearing)

(sponsored the Chosun dynasty royal foods Koonjoong byunggwa and myunchun dugyunju, which are traditional Korean wines)

Project

"Project for Reviving Traditional Korean Wines" aims to revive parts of the traditional Korean culture and the traditional Korean wines that have already been forgotten.

The company has revived the traditional Korean wines that have already been forgotten, dating back to the period of the Japanese occupation, and has showcased them in BEKSEJU Village.

Korean ancestors used to brew wines with ingredients that had been produced during certain seasons, and the brewing method differed from one province or family to another. This is called "Gayangju culture". Since time immemorial, therefore, the kinds of wines in Korea have already been very diverse, but during the Japanese occupation and the war that ensued after the liberation, and in the process of economic development, many of these wines disappeared. At present, there are 600 types of wines that there are records of.

To systematically revive and reinterpret the culture of traditional Korean wines and the side dishes for wines that are already in danger of disappearing, Koonsoondang carried out the "project for Reviving Traditional Korean Wines" to fulfill its responsibility as the leading company in the Korean traditional-wine industry, and to modify the current twisted drinking culture in the country.

The first revival was accomplished in 2008. Different kinds of sesiju or wines related to the four seasons and folk customs were revived. The second round of revivals was carried out in 2009, with focus on the representative wine of each era (Three Kingdoms, Koryo, Chosun dynasty).

The research laboratories of Kook Soon Dang have made the necessary preparations for the effort to revive the traditional Korean wines over a period of three years. The "Project for Reviving Traditional Korean Wines" aims to revive parts of the traditional Korean culture and the traditional Korean wines that have already been forgotten.

Brands

Bekseju

  1. Bekseju - Baekseju (sold under the brand name Bek Se Ju; literally "one-hundred-years wine") is a Korean glutinous rice-based fermented alcoholic beverage flavored with a variety of herbs. According to some, the name comes from the legend that the healthful herbs in baekseju will help you live to be 100 years old. The drink is infused with ginseng and eleven other herbs, including licorice, omija (Schisandra chinensis), gugija (Chinese wolfberry), Astragalus propinquus root, ginger, and cinnamon.
  2. Bekseju dry – is a no-sugar wine that is not sweet and that revives the dry and pure taste of certain foods.
  3. Kangjang bekseju – Made from more than twice the amount of herbs in the original BEKSEJU, the premium KANGJANG BEKSE JU is brewed with the finest and unique traditional method, using ginseng as the major ingredient plus 9 other valuable herbs that are all cultivated in Korea.
  4. Jayang bekseju – The 12 Oriental herbs used for JAYANG BEKSEJU were selected based on the five prescriptions of Dong Ui Bo Gam (Principles and Practice of Eastern Medicine) and were made into the JAYANG BEKSEJU medicinal wine. The wine's 30-day maturation makes a deep and strong taste.
  5. The legend of bekseju – once upon a time, there was a nobleman who was riding through a town. On his way, he witnessed the most unusual sight. A young man was beating an old man who seemed to be his father! The nobleman stopped his horse to scold the young man. "How dare you hit that helpless old man!" The young man turned around and said, "This is my son who was born when I was 80 years old. I told him to drink the wine but he didn't take my advice. Now he has grown older than I am." The nobleman bowed down in humility before the young man, asking what the miraculous drink might be. The young man told the nobleman about BEKSEJU, a special wine made from 12 kinds of oriental herbs, including Korean Ginseng.

50seju

50seju is brewed with quality rice. Korean traditional rice wine.

Yedam Charyeju

Yedam Charyeju is especially made for ancestor worship ceremonies.

Myungjak

  1. Myungjak sanghwang – This is a wine made from natural Sanghwang Mushroom that grows on Mulberry trees in the wild. The mushroom(Phellinus Linteus) is a medicinal mushroom widely used in Korea, Japan and China. It was selected as one of the World's 10 Anti-cancer Effect food by U.S FDA in 2002.
  2. Myungjak Bokbunja – This wine is made of Black Raspberry(BOKBUNJA) which has been known as a stimulant for sex drive. Women may also get some effects on promoting healthy skin and ision, as well as protection for the heart and liver.
  3. Myungjak omija – This is a naturally fermented wine from Omija (Schisandra chinensis fruit) which has been used for tonic medicine for a long time in many Asian countries. Omija strengthens the heart and immune system, reduces blood pressure and relieves coughs and helps in brightening and clearing the skin by aiding in blood circulation.
  4. Myungjak ogaja – This is a naturally fermented wine from Ogaja (Siberian Ginseng's Fruit). Prized for its ability to restore vigor, increase longevity, strengthen the immune system, and stimulate both appetite and memory, Siberian Ginseng is widely used in Russia to help the body adapt when being subjected to stressful conditions.

Rice makkoli

A traditional alcoholic beverage in Korea, it is a milky rice wine with a creamy consistency and sweet taste.
  1. Canned makkoli - Using an extended fermentation process, the taste and aroma of this wine has been richly refined. Since this rice wine is canned, it becomes bacteria-free and it can be stored for 1year.
  2. Draught makkoli - The ability of Kooksoondang's Draught makkoli to hold its extraordinary quality and freshness for such a prolonged period of time lies in the nation's first utilized controlled fermentation method.
  3. Mimong - Its name means 'The dream of the rice'. With the use of special nuruk, it is made to exude the ancient Korean traditional rice wine taste. It gains popularity in Japan as well as Korea.
  4. Ehwaju – It was named as such because it is made when the pear blossoms come out. It has a unique taste that is sweet, sour and savory with a deep rich natural flavor of ripe pear. The texture is very thick and creamy like that of yogurt. Notably, "Ehwa" makkoli has a long history as it had been enjoyed among the upper-classes during the Koryo Dynasty (918~1392).

Others

  1. Korean Ginseng Liquor - It is original ginseng liquor made through long-time ripening of selected four year old Korean Ginseng.
  2. Cham Soon - Korean distilled spirits "CHARM SOON" is a soju made with 100% pure water that allows for an exceptionally smooth taste.
  3. Ginseng wine - Made from ripe grapes and Korean ginseng extract, GINSENG WINE is a healthy sweet wine that can be enjoyed at any place and with any food
  4. Ginseng & Cognac - Oriental and Western's delicate combination GINSENG & COGNAC.

R&D

The research laboratories of Kooksoondang

The research laboratories have made the necessary preparations for the effort to revive the traditional Korean wines over a period of three years. So the laboratories aim to modernize and popularize them.

Patent

Kooksoondang has 12 patents for brewing.

Environmental Record

The company has been selected as the first green company from the industry by the Ministry of Environment.

Experience

Bekseju Village is a kind of a brew pub that serves Korean alcoholic beverages and the restored prestigious traditional Bekseju wine.

There are 10 Bekseju Villages in South Korea.

See also

References

  1. ↑ KOOKSOONDANG. "Taste the Spirit of Korea!". global.ksdb.co.kr. Retrieved 2023-09-13.