KOOKSOONDANG (www.ksdb.co.kr), the company that created BEKSEJU, made from a raw rice fermentation process and various oriental herbs including matrimony vine, Korean schisandra, ginseng and cornelian cherry, showcased many different types of makgeolli at “JARASUM MAKGEOLLI FESTIVAL 2015”, which runs from Thursday Oct. 29 to Sunday Nov. 1 at Jarasum.

KOOKSOONDANG introduced its various products, including “Wookuksaeng”, which possesses the unique taste and flavor of draft makgeolli, as it is made from 100% Korean rice and traditional yeast; “Korea Traditional Rice Wine”, which is brewed in a traditional fashion by using hard-steamed rice and traditional wheat yeast; “ICing”, a canned makgeolli product; and “Daebak”, for which the company fermented the yeast, the most important ingredient in making makgeolli and preserving the original taste.

The other unique makgeolli products showcased were the premium makgeolli “Nature’s Makkoli”; “First Makgeolli Brewed with Newly Harvested Rice”; sparkling makgeolli “Oreum”; high-quality makgeolli “MI MONG”, made from 100% Korean rice and ginseng; and “Gosireh”, named after the traditional Korean restaurant in Japan run by hallyu star Bae Yong-jun.

“JARASUM MAKGEOLLI FESTIVAL 2015” has been prepared to promote makgeolli, a representative Korean liquor, to the world and create a healthy and valuable liquor culture. More than 200 types of makgeolli will be introduced at the event.

Organized by the Korean Makgeolli Association to globalize makgeolli, JARASUM MAKGEOLLI FESTIVAL 2015 will be the focus of vivid reporting by the global news media Aving TV and the official Makgeolli festival Facebook page.