Important martial arts designated as Important Intangible Cultural Properties No. 86

It is a distillation type shochu of Pyongyang which was manufactured since the Woryan Kingdom of Korea. It can be foreseen that it had already been formed since the beginning of Goryeo Dynasty because of the fact that Moonjungju was advanced to Wang Geon. Like other traditional wines, it has been broken down in North Korea, but it has been reproduced by Seoul's Lee Ki- Moonbyeol is a distillable soju made by fermenting for 10 days and then distilling it. Milo is made with yeast, steamed with chrysanthemum and meso to make sake. Magnification is known to be 20% wheat yeast, 32% meso, and 48% brix. Take the same amount of water as the bottom, ferment 10 days and then lower the shochu. At this time, the taste and frequency are constant when the dew is flowed to the completely cooled state. It has a pale yellowish brown color and a strong aroma of the moon, with an alcohol content of about 40%.
[Munbaeju, munbae wine] (Food Science and Technology Dictionary, April 10, 2008, Kwangil Cultural History)