Iksan Gisebae Nori is one of the most popular folk games in North Jeolla Province. Gisebae is a folk game of the fifteenth day of the first lunar month, which has been handed down since the old Mahan and Baekje periods.

The purpose of this play is to gather together 12 villages in Geumma to pray for a good harvest to the god of farming and to create a sense of cooperation and solidarity among the villages.

The composition of the play consists of a ritual ceremony, a funeral guide, a ritual for Dangsan, a ritual for Gi Se-bae, a ritual for Gi-nori, and a group dance. Since 1995, the Iksan Gi Sebae Preservation Society has been working on the succession and development of this game.

Chunpo refers to cloth woven using silk and ramie cloth.

The springtime of Cheongyang's Chunpo Japgi dates back to the late Joseon Dynasty, and from around 1940, Cheongyang's Chunpo Market was famous nationwide. Among the Cheongyang area, Ungok area was known to specialize in making spring rolls from house to house.

Chunpo's method of making silkworms is to make silkworms with silkworms and ramie fabrics by hanging them on a loom, putting a dotomari (a frame for weaving a loom) on the loom and hanging a silk thread (a thick thread for walking up the loom thread one by one).

Baek Soon-ki, a holder of the Chunpo weaving function, received the skills from his mother-in-law, Yang Yang-seok, the first holder of the function, and is now continuing the tradition of his daughter-in-law Kim Hee-soon and Chunpo weaving, and both the production process and tools of Chunpo weaving are using the same old methods.

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. ☆