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Liquor

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  • ENG

    HWAYO 25
    Unlike diluted soju which relies on artificial flavor additives, HWAYO25 showcases an absolutely smooth flavor crafted using advanced reducedpressure distillation methods. Traditional distillation methods yield unpalatable sweet and bitter flavors due the extremely hot temperatures. HWAYO’s new method, however, reduces the internal pressure of distiller, allowing the liquor to be distilled under lower heat leaving balanced subtle flavor and aroma.
  • ENG

    HWAYO 41
    Delicated fragrance and the intense aroma can be noticed after HWAYO41 is aged in breathing ongi for 6 months. The best way to feel rich flavor and taste is with shots. Drink with ice just like whiskey to enjoy its exquisite tenderness and structure. Thanks to its unique rice flavor, HWAYO41 received explosive reactions when it’s used as cocktail base at bar and club.
  • ENG

    HWAYO X.Premium
    Maturing rice distilled soju, HWAYO41, in American Oak Barrels for years and splendid master piece HWAYO X.Premium is born. This ‘rice whisky’ is an innovative creation containing attractive amber color and the balanced flavor. HWAYO X.Premium is long-term aging in oak barrel and has a mature and soft quality. Combined with the rich and deep aroma of oak and the mild taste of rice to finish, HWAYO X.Premium received applause from those who tasted this rice whisky.
  • ENG

    KOREAN GINSENG FOLK LIQUOR
    Geumsan Ginseng Wine is one of the Korea's best wines made by fermenting 5 year old or older ginsengs if the greatest medical efficacy at a low temperature, and it is said to have been brewed in Baekje Area since the Three Kingdom Era. Official records have it that the wine's know-how found its way in 1399 to the family of Kim Mun-ki, who held several high offices at that time, and then to the mother and the grandmother of the 16th generation of the family Kim Chang-Soo.
  • ENG

    KOREAN GINSENG FOLK LIQUOR LIMITED EDITION
    Geumsan Ginseng Wine is one of the Korea's best wines made by fermenting 5 year old or older ginsengs if the greatest medical efficacy at a low temperature, and it is said to have been brewed in Baekje Area since the Three Kingdom Era. Official records have it that the wine's know-how found its way in 1399 to the family of Kim Mun-ki, who held several high offices at that time, and then to the mother and the grandmother of the 16th generation of the family Kim Chang-Soo.
  • ENG

    KOREAN GINSENG FOLK LIQUOR MANSEJU
    Geumsan Ginseng Wine is one of the Korea's best wines made by fermenting 5 year old or older ginsengs if the greatest medical efficacy at a low temperature, and it is said to have been brewed in Baekje Area since the Three Kingdom Era. Official records have it that the wine's know-how found its way in 1399 to the family of Kim Mun-ki, who held several high offices at that time, and then to the mother and the grandmother of the 16th generation of the family Kim Chang-Soo.
  • ENG

    Liqueur
    Manufactured to enjoy flavors of various fruits by adding specific fruit concentrates such as tangerine extract, etc.long-term aging in earthenware jar
  • ENG

    Korean Ginseng Folk Liquor
    Geumsan Ginseng Wine is one of the Korea's best wines made by fermenting 5 year old or older ginsengs if the greatest medical efficacy at a low temperature, and it is said to have been brewed in Baekje Area since the Three Kingdom Era. Official records have it that the wine's know-how found its way in 1399 to the family of Kim Mun-ki, who held several high offices at that time, and then to the mother and the grandmother of the 16th generation of the family Kim Chang-Soo.
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