Haenam Jinyangju is said to be an old royal liquor handed down to the Gwangsan Kim family in Deokjin-myeon, Yeongam-gun.

Pour 5 sacks of water into 1 saute of glutinous rice and cool it down.
Crush the yeast 2 finely and mix it with porridge, then keep the temperature above 20°C in a pot.
When the liquor is cooked three to four days later, steam 9 servings of sticky rice and cool it down, then mix it with the pot and put it in the kitchen.
After 7 to 8 days, boil 5 sacks of water, cool it down, and pour it into a pot.
After three to four days, the alcohol is fully cooked, and the clear rice wine is drained out and filtered out again. In addition to Deokjeong-ri, Jinyangju is also brewed in nearby Bukchang, Dunjupo, and Maengjin, but it is said to be delicious only when it is made from a well in Deokjeong-ri.

Haenam Jinyangju has a stronger scent than Gyeongju Beopju, and its alcohol concentration is around 13%. Currently, it is handed down by functional holder Choi Ok-rim. ☆