Expressing The Taste of Makgeolli to the Fullest
Representative makgeolli (Korean rice wine) maker Kooksoondang recently released the draft makgeolli Daebak, which uses specially developed makgeolli yeast. The new product is receiving an enthusiastic welcome in the market.
When brewing makgeolli, most producers use the same yeast as is generally used to make bread. But Kooksoondang, after three years of research, has succeeded in developing yeast that is optimal for expressing the taste of rice wine. Many experts praise the Daebak makgeolli, which uses this yeast, for conveying well the original taste of makgeolli.
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A great merit of Daebak is its smooth and refreshing taste. It is achieved through a three-step fermentation process - a fermentation control technique exclusively possessed by the company. Daebak makgeolli acquires its unique fruit flavor in the process of natural fermentation. The product’s shelf life is up to 30 days. It hardly gives any hangover thanks to the relatively low alcohol content of 6 percent.
Kooksoondang has invited Hallyu star Jeon Ji-hyeon to promote Daebak.
Inquiries Kooksoondang Brewery Co., Ltd.
Park Sung Eun email@example.com
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