Previously alcohol is made domestically. They enjoyed at home but liquor was not traded commercially. Therefore, they do not have any brand. Although we produce various kinds of wines they are very different in terms of manufacturing skills and the method of process.

The process of alcoholic fermentation requires careful control for the production of high quality wines. Requirements include suppression of the growth of undesirable microorganisms, presence of adequate numbers of desirable yeasts, proper nutrition for yeast growth, temperature control for prevention of excessive heat, prevention of oxidation, and proper management of grains floating in liquid. Optimum temperature for growth of common wine yeasts is about 25 Celsius, and in many manufacturing areas of the cooler temperate zone, grains are crushed at about this temperature. Fermentation is seldom started at so high a temperature. Contact with air must be restricted to prevent oxidation during fermentation. In very large containers, the volume of carbon dioxide given off is sufficient to prevent entry of air.

Korean traditional natural remedial wines are classified into three. Brand name should be made based on these three elements below;

1) Their original district of wine

2) Usage ? such as medicine, festival, bath, function and memorial purpose

3) Characteristics- each wine has individual special quality and aroma