☆Yoon Ja-deok from Seocheon is a member of Papyeong Yun family. She has lived in Daejeon since she was married to Eunjin Song family' 12th eldest son of Song Byeong-ha (1642-1697), the second grandson of Song Jun-gil of Dongchundang at her age of 25.

As the eldest daughter-in-law, she received various food skills from her mother-in-law, including ancestral rites at her family. The cookbooks of the manuscripts handed down to the family include the recipes of various home-brewed liquors including Songsun-ju.

Songsunju uses 1 yeast and 3 sacks of rice for crude liquor; and 1 mal(Korean unit of measure) of glutinous rice and 500g of pine bud for finishing.

Process: Steam the white rice flour first. Add the yeast and water to the dough to be thickened in a pot. Age for 10 days in a room of 20 to 25°C to make an understatement. The main liquor is made of glutinous rice to cool it down, then mix the aged rice with water and knead it. Slightly blanch the pine buds in boiling water to drain the water, lay them under a jar, and put the liquor in a room of 20 to 25°C for 15 days to mature.