Many people ask me, 'Please recommend a book that can be used as a reference when making alcohol,' but I always feel very disappointed because there is no book that can do that.
Most books on traditional liquor are translations of old literature or travel books, such as books on liquor exploration, so they are far removed from the topic of liquor production.
It was out of this regret that the 『Korean Traditional Liquor Textbook』 was created to teach students how to make liquor, one by one.


In the 2nd edition of the Korean Traditional Liquor Textbook, new theories and manufacturing methods were added to the existing content.
In the theory section, theories on the meaning of makgeolli, the production ratio of Danyangju, the effects of seed alcohol, browning of alcohol and prevention methods, and distilled liquor leakage components were added.
In the leaven section, the contents on the types and amounts of saccharifying agents were supplemented, and in the manufacturing method section, new manufacturing methods for new rice wine, danyangju, and baekhwaju were included so that they can be applied in actual practice.


When I first started brewing alcohol, I never got the alcohol I wanted.
Every time, I thought, 'I guess I'm not good at making alcohol.'
After going through so many failures and almost giving up, I came across a phrase in a book, which was, "A bowl of rice can also become water."
This one sentence changed all my drinking from failure to success.
I want to share the joy of success with everyone who reads this book.