We powder makgeolli and commercialize it to facilitate distribution and customs clearance.
Our product, which contains makgeolli powder in a pouch, becomes makgeolli by pouring only 1 liter of water at home and leaving it at room temperature for 48 hours.
Despite being raw makgeolli, our product researched and developed ways to extend the shelf life for a long time and healthier and tastier makgeolli.

The characteristic of our makgeolli is,
1) We added kimchi lactobacillus instead of yeast.
Since yeast itself is a miscellaneous bacterium, the shelf life of makgeolli is inevitably short.
Kimchi lactobacillus not only helps with intestinal health but also delays makgeolli from going bad.

2) It is manufactured only with natural materials that do not use aspartame, artificial sweeteners, artificial fragrances, and pigments.

3) It is distributed in powder form and only pour water and wait 48 hours at room temperature (25-30 degrees Celsius) to make makgeolli.
To drink makgeolli deliciously, put makgeolli aged for 48 hours in the refrigerator and drink it cold.

4) Our makgeolli is delicious.
Those who hate alcohol for its clean throat and natural sweetness by aging with the freshness of natural carbonation and lactobacillus also like our makgeolli.
Also, there are no hangovers and no burps.

5) There are also a series of products with various fruit flavors, and a series of products with vegetables such as water parsley and healthy mushrooms, so you can choose a variety of flavors.

Our makgeolli is rich in lactobacillus, healthy, and in the form of a powder, so it is easy to distribute, and various products with various fruits and vegetables are prepared, and above all, it is delicious.