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.

With its rich flavor, seasonal nutrition and unique taste, noodles can stand alone as a delicious meal. Grand Noodle is a revolutionary noodle brand that has redefined the essence of noodles, earning recognition from renowned chefs and food experts. Flagship products include Obang (five-color) Noodles, which are versatile for any season, and "Monthly Grand Noodles", which incorporate seasonal ingredients. The latter, which allows you to enjoy the essence of each season, is available for a limited time. For example, Apple Noodles are available in January, Hallabong Noodles in March, Shiitake Mushroom Noodles in April, and Radish Noodles in May. Potato Noodles are available in June, Buckwheat Noodles in July, Grape Noodles in August, and Pepper Noodles in December. Five-color Noodles are made from black rice, rice, sweet pumpkin, chives, and beets, representing the traditional five colors of Korea: yellow, blue, white, red, and black. CEO Kim Hyun-kyu initiated a noodle factory named "Farm Food" in Dangjin City in 1987. In 2006, it evolved into "Solhyanggi Noodles" in Geochang-gun, and in 2016, it adopted its current name, "Grand Noodle". In August 2020, it transformed into Grand Noodle Crop., an agricultural corporation. With the commitment to "make noodles that embody taste and nutrition without the need for accompanying side dishes," they underwent numerous trials to ensure that the noodles stand out as a stand-alone delight. Flour, the main ingredient in noodles, lacks nutrients other than carbohydrates. To address this, they incorporated 10% rice flour for proper noodle structure and ground seasonal ingredients into the mix to preserve natural flavor and color. The dough underwent a secret kneading process to bring out the unique properties of the ingredients. CEO Kim personally tasted each ingredient to understand its original properties, referring to this process as "the mouth is the laboratory.” The use of the highest quality flours, processed sea salt and the exclusion of additives characterize their approach. By incorporating only sunlight and seasonal ingredients, they have successfully balanced the flavor and aroma of the flour while enriching the noodles with enhanced nutrition and vibrant colors that capture the essence of all four seasons. During the kneading process, seasonal ingredients, including fruits and vegetables, were introduced to maximize nutritional value. Fruits were turned into jam, radishes were delicately crushed with sesame oil, and sweet potatoes and potatoes were boiled and blended. Their understanding of the physical properties of plants allowed them to capture the colors of seasonal ingredients while minimizing the use of regular water. The result was noodles with vibrant colors, subtle flavors, and no unpleasant odors. Called "Sun Noodles," they are naturally dried by sunlight. The meticulous noodle-making process requires additional effort and takes about three times longer, requiring a full week to complete the product. Grand Noodle's distinctive chewy texture and rich flavor make it a versatile choice for a variety of dishes. They work well in classics such as bibimguksu (spicy noodles) and kongguksu (noodles in cold soybean soup). Importantly, these noodles remain firm, making them an excellent substitute for traditional pasta. Each type of noodle offers unique cooking characteristics based on its ingredients. Boiling for more than 5 minutes results in a fully cooked noodle with a delightfully savory taste. After cooking, rinsing the noodles in cold water restores their chewiness and reduces saltiness. You can find detailed cooking instructions for each type of noodle on Grand Noodle's Instagram or blog. The entire noodle-making process is also featured on global food channel Eater. In August 2020, the second CEO, Kim Sang-hee, succeeded his father. In the first year under her leadership in 2020, sales amounted to KRW 110 million. The following year, 2021, saw a significant increase in sales, reaching KRW 320 million. They ventured into export for the first time and achieved KRW 11 million in export revenue. Continuing the upward trend, last year's sales rose to KRW 430 million, with exports increasing to approximately KRW 20 million. The number of export destinations also expanded, ranging from the United States to Singapore.