[New agricultural secret] It's been 5 generations of traditional liquor.Samhaeju, Andong, North Gyeongsang Province

[Anchor]
It is time for 'new agricultural business' and 'new agricultural expenses' to deliver good examples of making new agricultural technology or healthy food.

Today is a story of traditional liquor that has been in the 5th generation.

Reporter Oh Jum-gon covered it.

[Reporter]
Seo Gyu-ri, who has been living in Andong, North Gyeongsang Province for five generations since the Joseon Dynasty.

The traditional liquor she connects to is Samhaeju, a cultured liquor of Daegu Seo's family.

[Seo Kyu-ri / Traditional liquor manufacturing: Do you call this work?] Yes, I'm doing this for about 40 minutes. (Aren't you tired?) I'm tired. So I'm working out a lot (separately).]

Unlike regular traditional liquor, Samhaeju is first fermented only with raw rice and yeast without adding dried rice at first.After one month

, white rice is added, and after the third fermentation, traditional table wine and medicinal wine are made by adding white rice.

As explained, it takes more than 100 days of long time and sincerity only for fermentation and aging.

In particular, unlike the general traditionalism of Samhae, it is characterized by adding very little yeast.

[Seo Gyu-ri / Traditional liquor manufacturing: My family's characteristic is that it uses very little yeast, only 1%. These days, young people don't like the smell of yeast. So, the less yeast is in it, the cleaner the alcohol comes out.]

Samhaeju uses only map rice and glutinous rice grown in Barangol, Andong.

[Jeong Eui-jin / Researcher of the Korea Agricultural Technology Promotion Agency: It is a place that wants to continue the 5th generation of prestigious provinces and produces high value-added traditional liquor in line with the recent consumption trend that likes unique flavors of local raw rice]

Currently, these traditional teakju and yakju are sold through traditional liquor cafes, guesthouses, and the Internet.

[Yoo Kyung-guk/Guest House owner in Andong, North Gyeongsang Province: They said it was so good, and the guests who came when I was running the guesthouse tasted it, and they bought it additionally and gave me a lot of phone orders]

Gyuri went to farming seven years ago, saying that she would live as a bold daughter of Seo's family in Daegu while continuing her 150-year-old tradition.

Her dream is to become a traditional master.

I'm Ojeomgon of YTN.