01
Rice and barley are washed and soaked, then set to ferment with nuruk. Temperature is logged for every grain batch.
The distillery stays cleaned and ordered. Hygiene and temperature are the condition for the spirit. ISO audits run four times a year, and bottling stays indoors.
Why Vietnam
The Vietnam plant takes grain through fermentation, distillation, and bottling in one place. Bottles are filled in Binh Duong and shipped at a steady strength.
02
The finished mash is distilled, or, for makgeolli and yakju, filtered clear. We cut the run where the aroma stays in check.
03
Strength and sweetness are set, then the spirit goes into glass. Punch and liqueur take their fruit at this step.
04
Strength, aroma, and clarity are checked. Only bottles that meet the standard move on.
05
Only spirits that have passed inspection are shipped.
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