About korean traditional wine
Jangsaeng Doraji Jin-ju
Time of life brewed by soil
Jinju, the jewel wine brewed by 21-year-old platycodon
Jinju endures piercing pain to turn into an honorable jewel that symbolizes the prestige of a man.
the pearl in the soil that endured the pain for 21 years
This is for you who live a life of truth and integrity
It is made in the most traditional way with local rice milled on the same day. It is produced with 21-year old doraji whose temperature is closely kept under control in a three-layered tank.
The scent of Doraji melted in a transparent gold delivers the deep taste of high-quality traditional wine.
Food science of Jinju
The density of ethyl alcohol, which is the major alcoholic substance, is 13% in Jinju and 16% in Jinju premium. The content of solid substance is 10% in Jinju and 11% in Jinju Premium. The pH level is the same at 3.9–4.0, and both show a unique color, well-balanced taste and scent.
Wine color is based on flavin chemicals, such as riboflavin and flavin mononucleotide, which is created during fermentation. Riboflavin is another name for vitamin B2, which supports the activation of enzyme-oxidizing carbohydrate, protein, and fat. It promotes growth and resists skin infection.
Five flavors are created by the following elements.
- Sweet flavor: glucose, oligosaccharide, glycerin, 2.3 butyl alcohol, glucinium
- Sour flavor: succinic acid, lactic acid, apple acid, acetic acid, saturated carbonic acid, saturated decarbonic acid
- Fresh flavor: ethyl alcohol, aldehyde
- Bitter flavor: choline, amine, histidine, arginine, methionyl, valine, leucine, A-leucine, phenyl aranine, tryptophan, inorganic salt
- Salty flavor: inorganic salt, tyrosine
The elements of scent are ester and organic acid by acid and high-quality alcohol. The carbonyl compound, which is a composite of enzymes, amine, sulfuric compound, and water, are mixed up to create a unique scent.