KOREAN TRADITIONAL RICE WINE MAKGEOLI

Brand Owner (click to sort) Address Description
KORECIPE The Korea Rice Foodstuffs Association 45-19 Ihyeon-ro 30beon-gil, Giheung-gu, Yongin-si Gyeonggi-do Republic of Korea Korean traditional rice wine (makgeoli); Korean distilled spirits (soju); rice alcohol; awamori [distilled rice spirits]; spirits (soju); crude liquor; pre-mixed alcoholic beverages, other than beer-based; mirim liquor; Korean traditional rice wine (bupju); arak; low alcohol drinks, except beers, containing not more than 1.2% by volume of alcohol; alcoholic beverages, except beer; refined rice wine (yag-ju); distilled beverages; potable spirits;
NEWFOUND MARKET PK Retail Holdings Inc. 757 S Alameda St., Suite 230 Los Angeles CA 90021 Korean traditional rice wine (Makgeoli); Korean distilled spirits (Soju); Rice alcohol; Sake; Alcoholic beverages except beers; Alcoholic beverages containing fruit; Liqueurs; Brandy; Sweet wines; Aperitifs; Whisky; Wine; Acanthopanax wine (Ogapiju); Peppermint liqueurs; Chinese distilled alcoholic beverage, namely, Baijiu;
NFM PK Retail Holdings Inc. 757 S Alameda St., Suite 230 Los Angeles CA 90021 Korean traditional rice wine (Makgeoli); Korean distilled spirits (Soju); Rice alcohol; Sake; Alcoholic beverages except beers; Alcoholic beverages containing fruit; Liqueurs; Brandy; Sweet wines; Aperitifs; Whisky; Wine; Acanthopanax wine (Ogapiju); Peppermint liqueurs; Chinese distilled alcoholic beverage, namely, Baijiu;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germination process, and to a germinated brown rice obtained therefrom. More particularly, improved germinated brown rice can be obtained by at least partially removing the skin, germinating the altered rice in slighted acid germination water and treating the germinated brown rice at elevated temperatures and pressures.