Onjisuldoga Co., Ltd. (CEO Kim Man-joong), an agricultural corporation, will hold the ‘7 Agri & Food Tech Start-up Fair (Agri & Food Tech Start-up Fair)’ held at COEX Hall A for three days from July 26th (Wed) to 28th (Fri). Rising Expo 3)’.
Onji Suldoga is a brewery located in Eunpyeong-gu, Seoul. It reinterprets tradition and aims for sake that suits the taste of modern people. Authentic Sungok Liquor brewed in the Danyangju method, fermented for 60 days and aged at a low temperature for 30 days, launches 2 types of Seomak Series and 4 types of Onji Series, which are sensually mixed with various auxiliary ingredients such as Schisandra chinensis, pine, mugwort, and lemon, with light acidity as a base. We are offering glutinous rice makgeolli. In particular, ‘Onji Mon’, a lemon makgeolli with fresh acidity targeting the MZ generation, is establishing itself as a representative product of the Onji Suldoga.
In this exhibition, in addition to the existing six types of Takju lineup, we introduce ‘Wolgan Onji’, a clear liquor that pursues change using yeast brewed differently every month. Onji Suldoga has introduced seven products since its first product launch in December 6.
Wolgan Onji, which claims natural fermentation without adding chemical additives during the brewing process, is based on ‘Wolhwagok (月花穀; meaning flowers that bloom every month)’, a yeast brewed by adding various herbs to domestic special-grade glutinous rice and non-glutinous rice. to embody a new taste. Through this, it is an aspiration to prove that a unique liquor made by directly brewing traditional yeast can be commercially successful in a market where alcohol brewed upon arrival is the mainstream.
A person in charge of Onji Suldoga said, “Monthly Onji was created with the concept of enjoying different flavors for 100 months a year. Nuruk is the main ingredient that is the basis for making Korean alcohol, and during the Joseon Dynasty, yeast with different characteristics was used depending on the type of alcohol,” he said. Bunguk conceived of the fact that it was used for clear sake, and added auxiliary ingredients to develop a product that does not have a strong yeast smell and allows you to fully feel the fragrance of alcohol.” .
“As a brewery with a history of less than two years, we obtained a license for local specialties that can be sold online early this year. Despite the recession, sales are showing a 2% increase compared to the previous quarter,” he said. “In the case of overseas, we exported test quantities to Singapore last year, and we want to try again by supplementing the problems in cold chain distribution.”
He also announced his future aspirations. An official said, “In a situation where finding a consumer for the surplus rice production is emerging as a national problem, I think the development of traditionalism can be a solution (Agri). In addition, our company Food plays an important role as an axis of K-culture, so it fits the purpose of this exhibition.” Please keep an eye on us.”
Meanwhile, at AFRO 2023, the largest Agtech & Foodtech event in Korea, domestic startups with global growth potential in Agtech, Foodtech, and Green Bio will exhibit products and services to solve various problems in the agriculture and food industries, Various programs such as conferences discussing the present and future of Agtech and Foodtech and investment briefings (IR competitions) are held. This exhibition is hosted by the Ministry of Agriculture, Food and Rural Affairs and supervised by the Korea Agricultural Technology Promotion Agency, NH Nonghyup, COEX, and the Korea Food Tech Council.