Nakchun uses natural filtrate water from the clay bedrock 150m underground in Donghae-si.
It is said that the taste of alcohol drinks depends on the taste of water.
Natural filtrate water, the brewing water of Nakchun, is derive from loess water, containing various minerals and excellent medicinal properties. It was used as medicine in apothecaries in premodern times.
We use domestic rice to make makgeolli.
To become a world-class brewery, Nakchun is equipped with modern facilities and our own research institute to improve product quality and manage hygiene.
We also focus on research and development to produce makgeolli that can capture the tastes of the global customers by restoring, improving and developing traditional alcoholic beverages.