The Taedonggang Foodstuff Factory, which is widely known for the production of Pyongyang soju, the national liquor of the DPRK, turns out another distinctive liquor.
The technical team of the factory developed and produced “Koryo bean paste liquor” after making painstaking efforts to reflect the tradition, culture and history of the Korean nation who created the method of making soybean malt for the first time in the world.
As a health food recognized worldwide, bean paste cannot be separated from the dietary life of the Korean people. It contains various enzymes that promote the secretion of digestive fluid, linoleic acid that lowers cholesterol content and many bioactive substances that are specially efficacious for the treatment of heart diseases.
The technique for making the human body absorb therapeutic and functional components of bean paste, which is known as a synonym for health and longevity, through liquor that is widely used in life can be said to be a sophisticated technique.
The technical team of the factory solved the problem of removing the astringency of bean paste and extracted and combined Kaesong Koryo insam, songi mushroom and jujube, which have long been known to have high medicinal effects, to produce the maximum effectiveness in taste and function.
In the course of this, they settled difficult technical problems and completed the manufacturing method of Koryo bean paste liquor with world competitiveness in terms of taste, colour and aroma and mass-produced it.
The popularity of Koryo bean paste liquor with unique appeal continues to grow since it has no headache after drinking, but beneficial effects on human health.
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