Jungwondang's heritage dates back to 1896, when CEO Kim Young-sup's great-grandfather wrote Jubangmun, a book describing traditional methods for the making of Cheongmyeongju, including yeast cultivation and brewing techniques. In the early 1980s, Kim's father revived Cheongmyeongju, a clear rice wine made by aging and filtering Takju, a traditional Korean cloudy alcoholic beverage. This revival continued a cherished legacy that was officially recognized as Chungcheongbuk-do's Intangible Cultural Heritage No. 2 in June 1993. In 2022, Jungwondang's Cheongmyeongju received the Presidential Award, while its Takju, "Boeunju," was honored with the Top Excellence Award. This December, the distillery will launch Cheongmyeong 24, Cheongmyeong 40, and Cheongmyeong 52 soju varieties.

Cheongmyeongju made its debut in November 1994. In its first year, sales were KRW 150 million. In 2022, Jungwondang expanded its offerings by introducing Takju, initially exporting to China (KRW 7 million) and Singapore (KRW 3 million). This year's export revenue is expected to reach KRW 30 million. Over the past five years, the company's sales have grown steadily: KRW 400 million in 2019 and 2020, KRW 600 million in 2021 and 2022, and KRW 700 million in 2023. Cheongmyeongju remains the primary revenue driver, accounting for 90%, while Takju accounts for 10%. The shelf life of Cheongmyeongju varies, from one year for fresh varieties to two years for pasteurized varieties, while Takju requires refrigeration and stays fresh for up to three months.

Jungwondang maintains a handcrafted approach rooted in traditional brewing techniques, which involve the manual preparation of rice porridge and rice cakes. This meticulous process results in limited production and subtle flavor variations, as Jungwondang's unique yeast is highly sensitive to temperature and humidity. To ensure consistent flavor, the distillery blends four to five clay pot batches. Each batch is brewed in a 200-liter pot, yielding approximately 100 liters, with 100 pots brewed each year. The brewing cycle for Cheongmyeongju is six months, while that for Takju is four months.
Cheongmyeongju contains 17% alcohol by volume, while Takju products, including pumpkin-based "Hoho" and traditional "Boeunju," contain 10% alcohol by volume. "Hoho" features steamed and pureed pumpkin, creating a visually striking yellow drink favored by younger consumers. "Sunhee12, a fruit-infused variant, delivers apple and orange flavors reminiscent of orange juice. Boeunju, on the other hand, adheres strictly to traditional brewing methods, appealing to those who appreciate classic takju. Jungwondang's brews are known for their floral, fruity, and tropical notes, without bitterness or heaviness, and free of yeast odors. The distillery does not use any added water or artificial additives during the brewing process.

Cheongmyeongju is brewed with glutinous rice, while the Takju products such as Boeunju and Hoho are made with non-glutinous rice. Different rice preparations, including porridge, steamed rice cakes, and other traditional forms, contribute to distinct flavor profiles. Jungwondang's methods emphasize the use of unique yeast and superior rice preparations, distinguishing them from Japanese sake. Last year, a new yeast was developed using traditional Jubangmun methods, and a patent application was filed for the "Grain Fermentation Yeast Manufacturing Method." This specialized yeast is expected to be launched in two years.