Kim junyoungย
Representative of 'Sodubang Brewery', a traditional carbonated Makgeolli brand in Gijang, Busan
Introduction
I am Kim Jun-young, a sodo brewer who makes Makgeolli ย in Jeonggwan-eup, Gijang-gun, Busan.ย
Since I was a child, my mother made makgeolli by herself, but after eating makgeolli made by my mother,
ย I ate makgeolli sold in convenience stores or on the market, but I felt an artificial taste, so I became interested in makgeolliย
and started a brewery with the idea of making makgeolli using traditional yeast and rice using traditional methods.
Highlight
Obtain a microbrewery (Takju) ย license
Obtain a local specialty liquor (Takju) manufacturing license
What to expect while doing this
While studying makgeolli, preparing and operating a brewery, I realized that Korea has a great variety of excellent traditional liquors, not only makgeolli, and that the fermentation period, aging period, and proper temperature are necessary to make delicious makgeolli, and I feel most rewarded when people who have tried our makgeolli enjoy it.
Interview
Q. What are some of your most memorable places and experiences in nature in Korea?
Last year, while preparing for the brewery, my brother and I went to a campground deep in the mountains with no lights around us in Cheongdo, Gyeongsangbuk-do, South Gyeongsangbuk-do, and the first thing that comes to mind is a glass of homemade makgeolli ย while watching countless stars in the dark night sky.
Q. ย What does nature mean to you?
ย
Before I started my brewery, I worked as a cell phone store manager, and I worked in an air-conditioned store every day, so I didn't know if it was cold or hot in winter or summer, but I had a lot of people stress from meeting different customers.
ย I went farming for the first time this spring to get good ingredients for my brewery, and when I planted the seedlings and watched them grow and start to bear fruit, sow the seeds, and watch the sprouts grow, I thought that nature rewards hard work. Farming is hard work, but when you're doing it, your mind is clear and you're not thinking about anything else.
Q. What do you want people to take away from the experience and healing you provide?
ย
Makgeolli is made by fermenting and aging for more than 30 days at the right temperature and humidity, and one of the most important things for good makgeolli to come out is patience and slowness.ย
Living in a busy modern society, we often forget about important things, and the more urgent we are, the more we want to wait.
Kim junyoungย
Representative of 'Sodubang Brewery', a traditional carbonated Makgeolli brand in Gijang, Busan
Introduction
I am Kim Jun-young, a sodo brewer who makes Makgeolli ย in Jeonggwan-eup, Gijang-gun, Busan.ย
Since I was a child, my mother made makgeolli by herself, but after eating makgeolli made by my mother,
ย I ate makgeolli sold in convenience stores or on the market, but I felt an artificial taste, so I became interested in makgeolliย
and started a brewery with the idea of making makgeolli using traditional yeast and rice using traditional methods.
Highlight
Obtain a microbrewery (Takju) ย license
Obtain a local specialty liquor (Takju) manufacturing license
What to expect while doing this
While studying makgeolli, preparing and operating a brewery, I realized that Korea has a great variety of excellent traditional liquors, not only makgeolli, and that the fermentation period, aging period, and proper temperature are necessary to make delicious makgeolli, and I feel most rewarded when people who have tried our makgeolli enjoy it.
Interview
Q. What are some of your most memorable places and experiences in nature in Korea?
Last year, while preparing for the brewery, my brother and I went to a campground deep in the mountains with no lights around us in Cheongdo, Gyeongsangbuk-do, South Gyeongsangbuk-do, and the first thing that comes to mind is a glass of homemade makgeolli ย while watching countless stars in the dark night sky.
Q. ย What does nature mean to you?
ย
Before I started my brewery, I worked as a cell phone store manager, and I worked in an air-conditioned store every day, so I didn't know if it was cold or hot in winter or summer, but I had a lot of people stress from meeting different customers.
ย I went farming for the first time this spring to get good ingredients for my brewery, and when I planted the seedlings and watched them grow and start to bear fruit, sow the seeds, and watch the sprouts grow, I thought that nature rewards hard work. Farming is hard work, but when you're doing it, your mind is clear and you're not thinking about anything else.
Q. What do you want people to take away from the experience and healing you provide?
ย
Makgeolli is made by fermenting and aging for more than 30 days at the right temperature and humidity, and one of the most important things for good makgeolli to come out is patience and slowness.ย
Living in a busy modern society, we often forget about important things, and the more urgent we are, the more we want to wait.