☆Geumsan Ginseng Baekju is a traditional liquor-making method handed down to the Kimnyeong Kim family in Geumsan, which is recorded in the "Japrok" of Kim's family. According to the report, whole wheat and ginseng are mixed to make yeast by fermenting them for three months. The rice and the prepared yeast and ginseng are mixed to make an pre-liquor. Add wormwood, pine needles, ginseng, and rice and ferment them for 40 to 60 days. When the alcohol is fully cooked, filter it out and use a ring to distill it. The alcohol level is about 43 percent, and it smells like ginseng and has a soft color. Kim Chang-soo, a functional holder, is Kim Mun-ki's 18th-generation descendant and has inherited the technique from his mother and grandfather.