Gyeonggi rice, traditional nuruk, purified water, and bokbunja fruit are used for fermentation, and the soju is distilled at normal pressure in a multi-stage copper distillation, and after completing the aging process, it is filtered using a freezing filtration method. Bokbunja Grappa.

[Product Features]

After fermenting Gyeonggi rice, crush the Bokbunja fruit and add it to the fermented rice, Distilled under atmospheric pressure with a copper still.

The first scent is the heavy taste of rice distillate,The last scent is the fragrant berry flavor of Bokbunja. Incense.