Healthy alcohol liquor is possible?

ㆍThe liquor industry is evolving in various ways to cater to the tastes of the global market.

ㆍ4 alcohol liquor developing startups in far east asia : Jeju-beer, WONSOJU, the Ethical Spirits&Co., Newlook.

ㆍThe methods of producing alcohol are also evolving through various technological advancements.

The brewery is chemical lab: Jeju-beer

Jeju-beer, a South Korean beer brewing startup, operates a small batch tank for R&D. The tank is the site of brave experiments by the brewers, who use it to test new recipes and create creative drinks. Beer brewing involves several key chemical processes. During mashing, enzymes convert starches in malted barley into fermentable sugars. Boiling the wort with hops imparts bitterness and aroma, while yeast fermentation transforms sugars into alcohol and carbon dioxide. Maturation further refines flavors, and carbonation adds the desired fizz. These intricate chemical steps collectively contribute to the diverse and nuanced world of beer.

The brewers at Jeju-beer have developed a sweet beer made with honey. By adding plenty of citrus blossom honey from Jeju, the brewers were able to give the beer a sweet flavor and aroma like never before. It was the first project of the “Brewer’s Kitchen.*” It collaborated Ro Hong-chul who South Korean comedian. First project shows Jeju-beer’s vision. They use beer’s chemical processes, to make creative beer. It makes gathering is happier culture.

*This project name is Brewer’s Kitchen in English also in Korean “Yonggamhan Kitchen.” It means Brave Kitchen. Brewer’s experiment is from their brave.

Enjoy Traditional: WONSOJU

Korean dramas frequently showcase “Soju,” a traditional Korean alcoholic beverage. Typically, the soju portrayed in these dramas is a diluted form mixed with water. Brands like Chamisul and Chum Churum are commonly featured, with Jinro(Hite-Jinro), the producer of Chamisul, achieving an export revenue of $93.3 million in 2022, compared to the previous year. However, unlike this modern method, traditional soju is made through the fermentation of rice. WONSOJU, founded by Korean hip-hop artist Jay Park, crafts soju using traditional distillation techniques. It made its debut through a pop-up store on February 25, 2022, and quickly gained popularity, experiencing early reselling due to its rarity. This sparked a phenomenon akin to sneakerheads buying limited-edition sneakers.



WONSOJU derives its name from the idea of victory (“WON”) and unity (“ONE”), drawing inspiration from the Korean city of Wonju, renowned for its traditional soju ingredients. Additionally, its design takes cues from currency units like KRW and coins. They meticulously recreate traditional distilled soju using 100% premium rice sourced from Wonju, resulting in a clean and authentic taste reminiscent of the traditional methods dating back to the 13th century. Through Onggi(like pottery) aging, they further enhance the range of soju flavors based on various distillation and aging techniques. Currently, they exclusively offer soju produced using the reduced-pressure distillation method, a process involving distillation at low temperatures and reduced pressure to expedite filtration. This method allows for the creation of soju with a high alcohol content yet smooth aroma and taste. Reviving obsolete technology is also a business area where tech startups can operate.

Upcycling craft gin: The Ethical Spritits&Co

Craft gin, distilled from spirits, boasts a more robust aroma compared to its wheat-derived counterpart. Moreover, the infusion of discarded cocoa husks, typically overlooked, yields a profound aroma akin to that of cocoa beans. Leveraging these overlooked resources, Japanese startup Ethical Spirits&Co pioneers craft gin production. Their product line includes LAST, crafted from discarded spirits from the Japanese sake-making process, and REVIVE, distilled from matured spirits. Both offerings prioritize food upcycling, positioning themselves as premium spirits rather than merely emphasizing their sustainability credentials.

Operating out of Tokyo, TOKYO RIVERSIDE DISTILLERY houses a ground-floor store offering a selection of spirits. Upstairs, the Bar&Dining Stage serves cocktails crafted with Ethical Spirits&Co gin alongside curated dishes. Additionally, the rooftop hosts an herb garden, supplying fresh ingredients for the stage’s culinary creations and reducing the carbon footprint associated with sourcing ingredients. This garden is a collaborative endeavor with Yard Work inc. and HERBSTAND. True luxury extends beyond marketing; it is achieved through the consistent practice of ethical values. Ethical Spirits&Co exemplifies this transition, evolving from an ethical startup to a distinguished luxury brand.

Wellness traditional liquor, It’s a possible: newlook

Newlook is a startup specializing in crafting traditional wellness liquors. Among their offerings is newlook “makgeolli”(Korean rice wine), which bears the same name as the company. What sets newlook makgeolli apart is its complete absence of sugar, boasting a sugar-free composition. While sugar is typically inherent in the traditional rice fermentation process for makgeolli, newlook has achieved a sugar-free formula through their unique fermentation techniques. By elevating the alcohol content derived from fermented starch from 58% to 93%, they have successfully eliminated sugar. Additionally, newlook makgeolli boasts minimal calorie content, with only 23.6kcal per 100g, approximately half that of conventional makgeolli. To impart the characteristic sweet taste of makgeolli, they utilize allulose and have also adopted a sustainable approach by incorporating broken rice as a raw material. Their commitment to producing healthy traditional liquors is evident through their focus on food upcycling, collaboration with local farms, and dedication to sustainability.

Makgeolli, a staple of Korean traditional liquors, is crafted by fermenting a blend of rice porridge, nuruk(similar yeast) and water. This fermentation process triggers both alcoholic and lactic acid fermentation, resulting in its signature carbonation. Makgeolli is rich in essential nutrients, including lysine, tryptophan, phenylalanine, and B vitamins, setting it apart from other alcoholic beverages. In the past, the distribution of makgeolli over long distances posed challenges due to yeast fermentation, which imparted a sour taste. However, advancements in microbial sterilization have allowed for the preservation of its unique flavor profile. For those traveling to Korea, sampling makgeolli is highly recommended, particularly varieties containing live lactobacillus for enhanced taste and aroma. For an ideal experience, consider trying newlook, a contemporary take on traditional liquor, free from added sugar.