Persimmons are an important fruit in East Asia, with over 90% of the world's production coming from South Korea, China and Japan. There are two main varieties: sweet and astringent. In South Korea, sweet persimmons are grown in the southern regions, while astringent persimmons are grown in the central regions. The astringent persimmon is a distinctive variety in Korea. Yangchon Persimmon Co., Ltd., an agricultural company operating under the "Yangchon Winery" brand, distills wine and vodka from these astringent persimmons, particularly from a variety known as "Duri Persimmon." Yangchon, known for its dried persimmons, is a region that specializes in this fruit. Most of the persimmons harvested here are used for wine production. The name "Yangchon," which means "village with abundant sunlight," reflects an environment conducive to persimmon cultivation, thanks to the cold winds from Mt. Daedun and the harmonious sunlight in the region. About 2 tons of persimmons are harvested annually from about 8 acres of persimmon orchards.

Making Yangchon persimmon wine involves washinTo make Yangchon Persimmon Wine, astringent persimmons are washed and processed during the winter. The processed dried persimmons are crushed and red yeast (Monascus purpureus) is added and fermented for two weeks. Sugar and yeast are added during this fermentation to produce persimmon wine. The wine is aged and stabilized in cold storage for at least three months. The resulting clear wine is then used for distillation. Korean spirits typically use yeast, a fermentation starter, and Yangchon Winery uses red yeast, a variety of yeast, for the first fermentation. Red yeast is red and gives the persimmon wine a deep red color. After the first fermentation, the yeast is added to the persimmon extract for a second fermentation. The product "Archi23" and the pre-distilled have the same base. It is distilled five times over four days using a copper column still. After distillation, the spirit undergoes charcoal filtration with oak charcoal and the alcohol content is adjusted. The vodka is then aged in stainless steel tanks for over a month, resulting in the final product.

Yangchon Winery's main products include "CHOOSI," "ARCHI23" and "PERSIMMON VODKA." CHOOSI is a Korean-style wine made from dried persimmons with an alcohol content of 12.5%. It pairs well with spicy or oily Korean dishes due to the tannins in persimmons. ARCHI23 is a distilled persimmon wine fermented with dried persimmons. It has an alcohol content of 23% and boasts a sweet aroma with a smooth and clean finish. PERSIMMON VODKA transforms into a thick spirit even when stored in the freezer. It offers concentrated sweetness, a rich body and a clean finish. Distilled to 32% ABV, this premium vodka offers a smooth drinking experience that captures the unique flavor of persimmons. It is designed for sipping and creating unique cocktails similar to the French grape vodka.

In 2005, Seo Jong-seok founded Yangchon Gam Agricultural Cooperative. In 2007, he registered a patent for the method of producing liquor using Monascus purpureus red yeast with persimmon fruit. In 2010, CHOOSI wine was introduced. In 2015 a general distillation license was obtained and in 2016 Persimmon Vodka was launched. In 2016, a patent for a "persimmon drink with increased polyphenol content" was registered. In 2018, it was selected as the banquet wine for the Pyeongchang Winter Paralympics and received a polyphenol food manufacturing registration. In 2020, ARCHI23 distilled persimmon wine was released and selected as a "2023 Visiting Brewery." To produce one bottle of Archi23 (375ml), about 9 to 10 persimmons weighing about 2kg are used. The alcohol, approximately 10 degrees, is distilled from the fermentation to produce 1 to 2 bottles of 23-degree distilled spirit. Currently, most of the sales are done online at www.chppsi.co.kr. Offline, the products can be purchased at Nonghyup (Agricultural Cooperative) and some E-Mart stores. Last year, the company changed its structure to a joint stock company and entered the second generation of management.