1994.12.24
designated date
Gwangju Namhansanseong Soju is a folk liquor handed down from Namhansanseong Fortress. Namhansanseong Fortress was a place that flourished during King Sukjong's reign to the point of being called 'small Seoul'. Namhansanseong Fortress was rich in proximity to Seoul, and was widely used until the late Joseon Dynasty due to its origins and drinKing by people living in a leisurely life.
It is estimated that the first debt was made by King Seonjo (r. 1567-1608), who built Namhansanseong Fortress, and the King was later found to have paid tribute to the King.
Brewing materials use water flowing down from Namhansanseong Fortress, rice produced here, yeast made from whole traditional wheat, and conventional taffes not found in other native states. When maKing yeast, knead the dough with a light water. Rice boiled and cooled with white rice mixed with yeast and water to make an undergarment, and one more time when it is brewed. Adding taffy not only improves the flavor of alcohol but also increases the storability of alcohol. The alcohol content of the fermented liquor is around 13 degrees Celsius and 40 degrees of distilled liquor after distillation. There's no other medicine or additives in it.
Characterized by being clear and clean.
Namhansanseong Soju is derived from Yi Jong-suk. Lee Jong-sook is said to have lived in Namhansanseong Fortress for generations and made alcohol. At one time, he ran a brewery in Songpa-gu, Seoul, to make a liquor called 'Baekje Soju.' Here
Kang Sin-man, who made Seo's liquor, received the secret recipe and passed it on to his second son, Kang Seok-pil. Following the death of Kang Seok-pil, his son, Kang Hwan-gu, is serving as an assistant instructor for soju in Namhansanseong, Gwangju.
It is estimated that the first debt was made by King Seonjo (r. 1567-1608), who built Namhansanseong Fortress, and the King was later found to have paid tribute to the King.
Brewing materials use water flowing down from Namhansanseong Fortress, rice produced here, yeast made from whole traditional wheat, and conventional taffes not found in other native states. When maKing yeast, knead the dough with a light water. Rice boiled and cooled with white rice mixed with yeast and water to make an undergarment, and one more time when it is brewed. Adding taffy not only improves the flavor of alcohol but also increases the storability of alcohol. The alcohol content of the fermented liquor is around 13 degrees Celsius and 40 degrees of distilled liquor after distillation. There's no other medicine or additives in it.
Characterized by being clear and clean.
Namhansanseong Soju is derived from Yi Jong-suk. Lee Jong-sook is said to have lived in Namhansanseong Fortress for generations and made alcohol. At one time, he ran a brewery in Songpa-gu, Seoul, to make a liquor called 'Baekje Soju.' Here
Kang Sin-man, who made Seo's liquor, received the secret recipe and passed it on to his second son, Kang Seok-pil. Following the death of Kang Seok-pil, his son, Kang Hwan-gu, is serving as an assistant instructor for soju in Namhansanseong, Gwangju.