Long time ago people tried to make wines for the purpose of service to god. They called it spirit.

1. Pray to God and meditate yourself. Korean ancestors believe mindset is the most important procedure before you start work.

2. Yeast Handling; Yeasts are classified as fungi, This means that hygienic conditions and rigorous quality control are necessary. The high proportion of live cells and freedom from bacteria and other yeasts are important quality considerations.

3. Ingredients processed; How to handle rice is very important to produce various kinds of quality liquor. Mixing rice flour and hot water appropriately can make Baikhaju and Hyangonju which are popular remedial liquor in Chosun Dynasty.

4. Fermentation; the process of alcoholic fermentation requires careful control for the production of high quality liquor. Requirements include suppression of growth of undesirable microorganisms, presence of adequate numbers of desirable yeasts, proper nutrition for yeast growth, temperature control for prevention of excessive heat, and prevention of oxidation. This is the most important stage of the brewing process.

5. Medicinal wine; medicinal wine is made from special medically purposed yeast. This is greatly concentrated and balanced.

6. Sojoo ; Sojoo is a robust drink distilled from rice, yams or tapioca.

7. Takjoo; Takjoo is a traditional drink, makgeolli, a kind of caustic milky white rice brew. Ewhaju is one of the best quality concentrated makgelli.