Kooksoondang Exports Japan Limited Edition 'Kooksoondang Saeng Makgeolli Cherry Blossom Edition'

[Asia Economy Reporter Lee Seon-ae] Kooksoondang announced on the 6th that it will produce a total of 100,000 bottles of the 'Kooksoondang Saeng Makgeolli Cherry Blossom Edition' exclusively for export to Japan.

Since 2017, Kooksoondang has been the first in the domestic Makgeolli industry to develop products linked to overseas festivals and started exporting. For four consecutive years up to this year, it has been exporting the Japan limited edition 'Kooksoondang Saeng Makgeolli Cherry Blossom Edition' every spring to coincide with Japan's cherry blossom season.

This product is the same as the Kooksoondang Saeng Makgeolli distributed domestically and is developed using Kooksoondang's patented fermentation control technology to keep the beneficial plant-based lactic acid bacteria unique to Saeng Makgeolli alive for a long time.

The refreshing carbonation naturally generated during fermentation and the tangy taste of lactic acid bacteria blend together to provide excellent freshness.

The Japan limited edition design expresses fully bloomed cherry blossoms in pink, evoking the atmosphere of a spring cherry blossom festival. It will be sold exclusively during the cherry blossom festival period in places such as Tokyo.

Kooksoondang applied the 'Makgeolli Fermentation Control Technology,' developed for the first time in Korea in 2009, to launch 'Kooksoondang Saeng Makgeolli' and has been exporting Saeng Makgeolli since that year. A Kooksoondang official stated, “Exporting Saeng Makgeolli is complicated in distribution and costs more than sterilized Makgeolli due to transportation in refrigerated containers, but we have been steadily exporting to spread the unique taste of Makgeolli with live lactic acid bacteria worldwide.”