Description
Guksundang Rice Makgeolli is made with the rice fermentation method. Rice, the most important material, is harvested within a year and made only from domestically produced rice. In addition, unlike the rice wine that was used to make and use Godubap by applying the raw rice fermentation method of Baekseju, it is characterized by minimizing the destruction of nutrients generated during processing of rice and utilizing the unique flavor and taste of Makgeolli rice wine. Guksundang Rice Peach is based on the traditional method of fermenting rice, and you can enjoy the unique taste and banana flavor of makgeolli by adding peach puree and peach flavor.
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