Jeong Je-min
Head Wine Maker, Master Distiller at Yesan Apple Wine, New Knowledge Farmer No. 365
Introduction
I am Jeong Je-min, the Head Wine Maker and Master Distiller at Yesan Apple Wine. Through our brand Chusa, I am proving that "Korean distilled spirits can also be world-class." I lived in Canada for 13 years starting in 1990, where I acquired fruit fermentation techniques, and I am currently pioneering European-style wine making in Korea. I serve as the President of the Korea Wine Producers Association.
Yesan Apple Wine is a European-style winery and distillery that directly cultivates apples in Yesan, Chungnam, and uses local apples to produce wine and distilled spirits. We are not just a liquor factory. In our beautiful apple orchard, visitors can enjoy apple harvesting experiences in autumn, stroll through the orchard, observe the wine production process, and utilize a free tasting area. We also operate a cafe where guests can enjoy apple pie and wine. The brand "Chusa" signifies autumn apples and also refers to the pen name of Kim Jeong-hui, a renowned philosopher and artist of the late Joseon Dynasty, who was a great figure from Yesan.
Highlights
Ministry of Agriculture, Food and Rural Affairs New Knowledge Farmer No. 365
President, Korea Wine Making Association
President, Korea Wine Producers Association
Chairman, WooriSool Cooperative
Proud Chungnam Citizen Award
Presidential Commendation for Industrial Service
Ministry of Agriculture, Food and Rural Affairs Alcohol Quality Certification
Grand Prize, Korea Traditional Liquor Competition
Best of Best, Korea Liquor Awards
Grand Gold Award (Distilled Spirits Category), Korea Wine Awards
Selected in the Top 10 Chungnam Liquors of 2024
Instructor (Wine Section), Kookmin University Lifelong Education Program
Instructor (Wine Section), Kyonggi University Susubori Academy
Fruit Wine Brewing Instructor, Rural Development Administration
Feelings While Doing This Work
Alcohol is not just a manufactured product; it is a gift that embodies the sweat and effort of farmers, utilizing excellent agricultural produce, and serving as a hub for local tourism, bringing happiness and joy through moderate consumption. I take pride in creating products that vitalize the region and agriculture, and bring happiness to people.
Interview
Q. Please introduce the liquor that can be found at Solhyangjae Hanok.
'Chusa 40' is an oak barrel-aged apple distilled spirit. We use 100% Yesan apples, ferment them, and distill them using copper stills in the same manner as producing whisky or brandy in Europe. The raw spirit of 59% ABV is aged in oak barrels for over a year, and then purified water is added to adjust the alcohol content to 40%, similar to French "Calvados" apple brandy.
During distillation, more than 3% of the first distillate (heads) is removed to eliminate hangover-causing substances like methanol, resulting in a clean finish. The oak barrel aging imparts a soft vanilla aroma combined with apple notes. You can experience the sweetness and body characteristic of copper still distillation, offering a taste comparable to foreign brandies.
A glass of our "Chusa" contains not only alcohol but also the sweat of Yesan farmers, the sky and earth of Yesan, and the passage of time. Choosing good local liquor helps sustain agriculture, nature, and the local community.
Q. What is nature to you?
"A heritage that must be protected and passed on to future generations."
I believe nature is not something to be suppressed, tamed, or controlled; rather, maintaining it as naturally as possible is the most beautiful thing.
Q. How did you come to introduce your liquor at Greenear and Solhyangjae Hanok? And do you have a message for those who encounter Chusa?
For generations, particularly among those aged 50 and above, alcohol was often viewed merely as a means to get intoxicated. However, the drinking culture of the Joseon Dynasty, symbolized by the "scholar's spirit," and the current drinking culture among young people, is about "Pungryu" – cultural enjoyment. Pungryu is a drinking culture that involves sharing good company, good food, and engaging in poetry or calligraphy. We decided to collaborate with Solhyangjae because what it does and pursues aligns with our vision of approaching "Chusa" as a cultural experience.
I want to convey that alcohol is not made by people but by time, and it should be consumed for happiness, not merely for intoxication. Moreover, alcohol should not be judged solely by its aroma and taste, but by the honest efforts of the farmer.
It is my hope that people choose spirits that retain the characteristics of their raw ingredients, that endure the wait of time to develop their flavors, and that contain no unnecessary additives.
Inquire about collaboration
Jeong Je-min
Head Wine Maker, Master Distiller at Yesan Apple Wine, New Knowledge Farmer No. 365
Introduction
I am Jeong Je-min, the Head Wine Maker and Master Distiller at Yesan Apple Wine. Through our brand Chusa, I am proving that "Korean distilled spirits can also be world-class." I lived in Canada for 13 years starting in 1990, where I acquired fruit fermentation techniques, and I am currently pioneering European-style wine making in Korea. I serve as the President of the Korea Wine Producers Association.
Yesan Apple Wine is a European-style winery and distillery that directly cultivates apples in Yesan, Chungnam, and uses local apples to produce wine and distilled spirits. We are not just a liquor factory. In our beautiful apple orchard, visitors can enjoy apple harvesting experiences in autumn, stroll through the orchard, observe the wine production process, and utilize a free tasting area. We also operate a cafe where guests can enjoy apple pie and wine. The brand "Chusa" signifies autumn apples and also refers to the pen name of Kim Jeong-hui, a renowned philosopher and artist of the late Joseon Dynasty, who was a great figure from Yesan.
Highlights
Ministry of Agriculture, Food and Rural Affairs New Knowledge Farmer No. 365
President, Korea Wine Making Association
President, Korea Wine Producers Association
Chairman, WooriSool Cooperative
Proud Chungnam Citizen Award
Presidential Commendation for Industrial Service
Ministry of Agriculture, Food and Rural Affairs Alcohol Quality Certification
Grand Prize, Korea Traditional Liquor Competition
Best of Best, Korea Liquor Awards
Grand Gold Award (Distilled Spirits Category), Korea Wine Awards
Selected in the Top 10 Chungnam Liquors of 2024
Instructor (Wine Section), Kookmin University Lifelong Education Program
Instructor (Wine Section), Kyonggi University Susubori Academy
Fruit Wine Brewing Instructor, Rural Development Administration
Feelings While Doing This Work
Interview
Q. Please introduce the liquor that can be found at Solhyangjae Hanok.
'Chusa 40' is an oak barrel-aged apple distilled spirit. We use 100% Yesan apples, ferment them, and distill them using copper stills in the same manner as producing whisky or brandy in Europe. The raw spirit of 59% ABV is aged in oak barrels for over a year, and then purified water is added to adjust the alcohol content to 40%, similar to French "Calvados" apple brandy.
During distillation, more than 3% of the first distillate (heads) is removed to eliminate hangover-causing substances like methanol, resulting in a clean finish. The oak barrel aging imparts a soft vanilla aroma combined with apple notes. You can experience the sweetness and body characteristic of copper still distillation, offering a taste comparable to foreign brandies.
A glass of our "Chusa" contains not only alcohol but also the sweat of Yesan farmers, the sky and earth of Yesan, and the passage of time. Choosing good local liquor helps sustain agriculture, nature, and the local community.
Q. What is nature to you?
"A heritage that must be protected and passed on to future generations."
I believe nature is not something to be suppressed, tamed, or controlled; rather, maintaining it as naturally as possible is the most beautiful thing.
Q. How did you come to introduce your liquor at Greenear and Solhyangjae Hanok? And do you have a message for those who encounter Chusa?
For generations, particularly among those aged 50 and above, alcohol was often viewed merely as a means to get intoxicated. However, the drinking culture of the Joseon Dynasty, symbolized by the "scholar's spirit," and the current drinking culture among young people, is about "Pungryu" – cultural enjoyment. Pungryu is a drinking culture that involves sharing good company, good food, and engaging in poetry or calligraphy. We decided to collaborate with Solhyangjae because what it does and pursues aligns with our vision of approaching "Chusa" as a cultural experience.
I want to convey that alcohol is not made by people but by time, and it should be consumed for happiness, not merely for intoxication. Moreover, alcohol should not be judged solely by its aroma and taste, but by the honest efforts of the farmer.
It is my hope that people choose spirits that retain the characteristics of their raw ingredients, that endure the wait of time to develop their flavors, and that contain no unnecessary additives.
Inquire about collaboration