Okroju is a distilled soju as one of the folklore. Okroju was first made by Yoo Seong-geun, a family member of Seosan, Chungnam, who moved to Sandong, Namwon, North Jeolla Province, from around 1880. In early 1947, Yuyanggi produced 30% alcohol-concentrated soju at a brewery in Hadong, Gyeongsangnam-do. It is said that when the liquor was distilled, the steam was liquefied, and when it saw dewdrops falling like jade beads, it was named Okroju.
Okroju uses good quality underground water and Korean traditional white rice and somaek in a unique way. Unlike ordinary yeast, wheat and Yulmoo are used as yeast. Boil 2 mal of ground wheat and 7 sacks of ground Yulmoo and put it in cooled water for about 3 to 5 hours, then add dried wormwood to mix again to form and float.
Make a rice paddle made of white rice and Yulmoo in a ratio of 1 bowl of brewed water and 4 hop of yeast. Then, add seven bowls of rice under the table and two bowls of brewing water to make rice with dried pollack, respectively. Keep the temperature of alcohol sickness at 20-30°C and ferment it for about 10 days.
When fermenting is completed, distill it using a string of soju, which is more than 85 degrees for the first distillation, and the later one gradually decreases, so adjust it to 40-45 degrees for the total. If you distill 5 pieces of raw material, about 2 tablespoons of 40-degree soju will be produced. Because alcohol is highly strong, it can be stored permanently if it is sealed completely, and the longer it is stored, the better the taste of the better.
The name Gunpo Dangjeongokroju was originally named after Yu Yang-gi, the holder of the function, manufactured alcohol at a brewery in Dangjeong-dong, Gunpo-si. After his death, his eldest daughter, Yoo Min-ja, received the secret recipe and mass-produced it, and was later recognized as a functional holder.
Currently, the brewery is located in Danwon-gu (Daebu Island) in Ansan City, where Yoo Min-ja, her son Jung Jae-sik, and grandson Jeong Do-young are drinking together. Jung Jae-sik was living a life far from alcohol. After finishing studying in France, he returned to Korea and taught students at a university platform since 1998. He had established a solid position in the art world to the extent that he headed the engraving division of the Korean Fine Arts Association. Then, he left school in 2013 and established the current Yedojuga.
Okroju won the grand prize at the 1st Korea Agricultural and Fishery Products Festival in 1996, and was selected as the best spirits in the distilled liquor category at the Myeongju Selection Fair in Gyeonggi Province in 1999.