Jindo Hongju can find its origin in Soju, which came from the Yuan Dynasty of China during the Goryeo Dynasty. Therefore, scholars argue that the Mongolians who came to destroy Sambyulcho may have introduced the secret method of lowering Hongju, but it is hard to say that the herb used as a ingredient was introduced to Hongju using raw medicine because it is difficult to grow in the devastated Mongo land.

Since the late Goryeo Dynasty, our ancestors have been making and drinking soju called hanju or baekju in any province. Originally, soju was used only in the royal court, but it seems to have gradually become popular with the working class.

In this process, the wisdom of adding medicine to soju was developed, and the liquor was developed into weak soju or hansoju, giving birth to famous alcoholic beverages that were unique to each region. Jindo Hongju is also thought to have developed into a local silk.

The process of making is three stages of the manufacture, desalination and fermentation of yeast and distillation. Hongju is a liquor with a high alcohol content of 40 percent or more that helps digestion, and has a high alcohol content of 40 percent or more, which makes you feel drunk even with a small amount without much stimulation in your throat, and has the effect and characteristic of being able to do cocktails without a hangover.

Jindo Hongju had been generally manufactured in a well-to-do house until liberation, but since then, due to severe alcohol control, women and women who have a harder life than rich families secretly manufactured it as a means of living, and the secret recipe has been passed down to this day.

Currently, the Jindo Traditional Hongju Preservation Society, which was founded in 1993, preserves, develops, and industrializes, and is inherited by Heo Hwa-ja, the holder of functions.