The Korean traditional alcoholic beverage, also known as Takju.
It is milky, off-white in color, and sweet.
It is made by fermenting a mixture of boiled rice and water.
It was originally quite popular among farmers.
Dongdongju is a drink very similar to makgeolli, and both are
popularly drunk with the Korean "pancakes" called pajeon.
*Developed by combining the method of champagne
-Bulgogi(불고기)-
1. What is Bulgogi?
A favorite dish of Maek tribe (nomads from Central Asia, the ancestors of the Koreans) was Maekjeok, which is kind of kebab made by skewering beef and other meat and roasting it over a fire. This is thought to have been the predecessor of Korean popular dish, Bulgogi. Though there were some regional variations, two ways are represented. The recipe fr
wine. You want some?
Theyre doing something at th.
Jack? You want some cold white wine?
When I go to your place, its murder.
So, Chinese, right? I cant talk you into ltalian?
Listen, dont get crazy, you know?
Before we go out to dinner we wanna tell you something.
-You want to? -Go ahead.
-What? What? -Somebody tell us.
Jack and I are splitting up.
Oh, I see. Its just-- Nothing serious.
We discus
wine market share
3. To make a profit approximately 45,000million in rice wine market.
4. To obtain the rice wine export revenue to China 12,000 million won
4. Situation Analysis
4-1. SWOT analysis
Strength Weakness
* High technical skills
: High quality of fermentation technology.
* Becoming bigger and modernization of the industry.
* Priority of marketing skills, awareness, and
smell of freshly cut grass and finish of spice. in this time, we should choose wine carefully because of kind of 쌈장 using 쌈밥.
frequently using 쌈장 based 된장, 'Casablanca, Nimbus Sauvignon Blanc' is perfectly matched with 쌈밥. it has various aroma of flower and tropical fruits like jasmine, pineapple, lime. that aromas stimulate vegetable's flavor and remove odor of 된장.