Kooksoondang () is a South Korean brewery, founded in 1952. The name translates in English to "house of good yeast and wines."
Kooksoondang is a major producer of natural beverages and health-related products. In 1994, Mr. Jung-Ho Bae, CEO of the company, revamped the benefits of a traditional wine Koreans have been enjoying for many years, mixing modern technology with an original recipe, and produced Bek Se Ju.
The drink has a unique fermentation method for the brewing of rice wine. Unlike the regular methods of producing rice wine, Kooksoondang grinds raw rice with nuruk (Korean traditional fermentation starter) and brews them without steaming.
Kooksoondang Brewery has been involved in exporting since 1994, and in 2003, the company took over Haitai & Company. The company's current president is Bae Jung Ho.
Kooksoondang has been exported to over 35 countries around the world.
The export volumes reached over $5 million in 2005.
In Canada, the main distributor is CoBees Enterprise Ltd., which is located in Port Moody, British Columbia.
History Establishment of the base of the Korean liquor industry by improving the enzyme through the use of the state-of-the-art technology 1970–1985 1970-04. Founded Korea Microbial Research Laboratory (Baehan Industry) 1970-04. Started to produce and sell the wheat bran gokja (a kind of nuruk) (cultivation of three kinds of spawns (Rhizopus sp, Asp. usamii, and Asp. oryzae) and two kinds of mature seeds) 1973-01. Founded Rice Wine Research Laboratory 1975-01. Started to sell the enzyme for alcohol 1975-01. Started to produce and sell GURO 60 for takju 1975-01. Published the first issue of Tae Yang Rice Wine Technical Periodical 1980. Started to produce and sell GURO 210 (an enzyme for making alcohol from barley) 1982. <Acquisition of a special patent> Brown-rice-wine manufacturing method with raw-rice fermentation (179660) 1983-02. Changed the company name to Baehan Co., Ltd. 1983-05. Started to sell GU 210 1985-02. (Parent application) A method of making alcohol by fermenting raw barley or wheat Creation of a new business area by a stabilized technology 1986–1993 1986-01. Began to build a manufacturing factory in Suwon 1986-02. <Acquisition of license> Development of a method of making alcohol by fermenting raw rye (Office of Korea Tax Administration) 1986-07. Established its affiliate Enzyme Research Laboratory of Baehan Co,. Ltd. (approved by the Ministry of Science and Technology, #233) 1986-09. Completed the construction of its manufacturing factory in Suwon Started to produce refined enzymes 1987-04. Held the Third Takju Manufacturing Technology Seminar 1987-04. Started to sell "Dongdongju" made from fermented raw rice (for the Korean Americans in the U.S.) 1988-05. Published the takju brewery technology (edited Tae Yang Wine Technical Periodical issue #33) 1988-05. Launched the new product Ijohukju (Gangneung, Gangwon-do) 1988-05. Published the first issue of Tae Yang Rice Wine Technical Periodical 1989-07. Held the first yakju manufacturing technology seminar 1990-02. Established the Baehan Scholarship Association, which encourages research on the culture of drinking (Hanyang University) 1992-05. Launched the new product Bekseju 1992-09. Launched the new product Hekju Soon 1992-12. Changed the name of the company to Kook Soon Dang Co., Ltd. 1992-12. Inauguration of CEO Jung-ho Bae 1993-01. Launched the new product Biotak (canned makkoli made via raw-rice fermentation) 1993-01. Launched the new product Kangjang Bekseju 1993-07. Acquired Taegaewon Factory (Daedong Brewery) in Namyangju, Gyeonggi Province Adopting traditions to the present 1994–1999 1994-01. Started to sell Bekseju and Hukju nationwide (abolished the restrictions on the areas where liquor can be supplied) 1994-02. Became the first national wholesaler recruit 1994-03. Was selected as the official traditional wine of "The Year of National Classical Music (1994)" 1994-04. Started to export Biotak (canned makkoli made via raw-rice fermentation) 1994-04. Opened an office in Seoul (sales headquarters) 1994-05. Entered an agreement to export US$0.5-million-worth takju and yakju to the U.S. (New York Cheongha Corporation) 1994-07. Started to export Biotak to New York and Chicago in the U.S. 1994-12. Acquired a "New-Technology Mark" (KT Mark, KT00001, Ministry of Science and Technology) 1995-03. Started to export Takju Arirang to Japan 1995-06. Obtained approval as a company-affiliated institute (Korean Industrial Technology Association, Issue #952168) 1996-10. Launched Kooksoondang Salmakkoli (240ml, canned) 1997-05. Introduced Bekseju (375ml) in the market 1998-01. Moved Brewery in Taegaewon to Suwon 1998-03. Acquired the very first venture enterprise certificate in the brewery market in South Korea 1999-12. Acquired an ISO9002 mark The most popular and representative wine of Korea 2000–2010 2000-03. Obtained another venture certificate (deemed an outstanding venture company) 2000-03. Received the outstanding Corporate Research Center Award from the Minister of Health in its 30th anniversary celebration 2000-06. Its company headquarters was moved to Samseong-dong, Kangnam-gu 2000-08. The company stock was listed at Kosdaq (the stock trade started on August 24) 2000-08. Challenge 21C – announcement of Kook Soon Dang's new vision 2000-08. Received the silver medal at the Traditional Korean Food Show (traditional-liquor section) 2001-03. Opened "Bekse Jumak" (Open (an Internet community at freechal.com)) 2001-08. <Patent application>A method for manufacturing high-quality wine(10-2001-0047822) 2001-10. Japanese subsidiary was launched (Bekseju Japan) 2001-11. Was awarded the President's Prize in the "Traditional Korean Food BEST 5" (Ministry of Food, Agriculture, Forestry, and Fisheries) 2002-01. Opened the first Bekseju Village store (franchise) 2002-02. Built the computer-aided wholesale store management system 2002-03. CEO Jung-ho Bae was given the Iron Tower Industry Medal 2002-06. Passed the sanitary inspections conducted by the 8th U.S. Army 2002-07. Launched a new corporate image marketing campaign to strengthen its image as a company that values people's well-being 2002-09. Managed the development and revival of traditional Korean Wines ("We are looking for beautiful Wine": Finding out how to make traditional Wine, which is in danger of disappearing) 2002-10. Established PLMS (paperless meeting system) 2003-03. Acquired HAITAI & Company 2003-05. Bekseju won the silver prize at the liquor contest in the Shanghai International Food & Beverage Trade Fair 2003-08. Increased its share capital (free issue of new shares) 2003-09. Was named "Excellent Company" by New Labor-Management Culture (Suwon District Office of Kyeongin Regional Labor Office) 2003-11. Launched "Samgyeopsare Memilhanjan" (pork with a cup of buckwheat drink) 2003-12. Kook Soon Dang's CEO, Jung-ho Bae, was named one of the top CEOs of the year by Korea Business Weekly 2003-12. Won a distribution prize from KOSAMART Co., Ltd. 2004-06. Opened Heongseong Plant 2004-06. Was cited the most respected firm in the alcoholic-beverage industry by Korea Management Association Consulting 2004-12. Held a press conference to announce that Bekseju contains ingredients that can suppress cancer and that can protect the stomach 2005-01. Announced the mission of Kook Soon Dang 2005-04. Opened Beijing Beksejuga(白歳酒家) (a traditional Korean food and liquor restaurant) 2005-05. Released a new version of "Bekseju" 2005-08. Launched the new product Charyeju (liquor for a feast for the Korean ancestors) 2005-10. Won the first place in "Consumer Well-Being Quotient" (KWCI) 2005-11. Launched the new product AORA 2006-02. Launched the new product Byul (Star) 2006-04. Established Beijing Baisui Trading Co., Ltd. 2006-06. Was designated as the "2006 Corporate Governance Superior Firm" (Corporate Governance Services) 2006-07. Launched Bekseju Village, Geumkang Mountain branch in North Korea 2006-08. Launched the new products "Omi-Yeongjak" and "Oga-myeongjak" 2007-01. Launched the new product "Drought Bekseju 13" 2007-02. Awarded gold and silver medals at prod Expo, Moscow, Russia for Kangjang Bekseju and Bekseju 2007-05. Bekseju won the silver prize at the liquor contest in the Shanghai International Food & Beverage Trade Fair 2007-05. Started the bottle deposit refund system 2007-05. Kangjang Bekseju and Bekseju won the silver prize at the liquor contest in the Shanghai SIAL International Food & Beverage Trade Fair 2007-05. Launched the new product "Mimong" 2007-07. Was named an "Environment-friendly Company" by the Ministry of Environment 2007-07. Launched the new products "Myungjak Omija", "Myungjak Ogaza", "Myungjak Bokbunja", and "Myungjak Sangwang Mushroom 2007-09. One of its wine products was named "The Greatest Wine of Korea" (National Tax Service) 2007-10. Won the third place in the 2007 Korean Digital Management Awards 2007 2007-10. Launched the PET product "kooksoondang Salmakgoli" 2007-11. Launched the new product Bekseju Dry 2008-01. Launched the new product"50 SEJU" 2008-05. Revived "Changpoju" through the "Reviving Traditional Wines"Project 2008-06. "Gangjang Bekseju" was selected as the official toast wine for the OECD Ministerial Meeting 2008-08. Revived "Ewhju" and "Jaju" through the "Reviving Traditional Wines" Project 2008-10. Revived "Shindoju through the "Reviving Traditional Wines" Project 2008-12. Launched the new products "pear makkoli", Pear Distilled Liquor, and Pear Wine 2009-02. Revived "Songjeolju" through the "Reviving Traditional Wines" Project 2009-03. Entered into an agreement with Cultural Properties Administration regarding the "One Custodian for Cultural Assets" *2009-03. Project (sponsored the Chosun dynasty royal foods Koonjoong byunggwa and myunchun dugyunju, which are traditional Korean wines) 2009-04. Revived "Sogoju" through the "Reviving Traditional Wines" Project 2009-04. Launched the new product "KOOKSOONDANG DRAUGHT MAKKOLI" (a Korean wine) 2009-05. Revived "Yaksanchoon" through the "Reviving Traditional Wines" Project 2009-06. Launched the new product "JAYANG BEKSEJU" 2009-08. "KANGJANG BEKSEJU" was selected as the official toasting wine for the Global Environment Forum 2009-08. "KOOKSOONDANG DRAUGHT MAKKOLI" was selected as the official toasting wine for the ICEE ICEER 2009 KOREA 2009-08. Revived "MIRIMJU" through the "Reviving Traditional Wines" Project 2009-09. "KOOKSOONDANG DRAUGHT MAKKOLI" was selected as the official toasting wine for the GREEN KOREA, EATOF (East-Asia union kangwon assembly forum) 2009-10. Revived "SANGSIMJU" through the "Reviving Traditional wines" Project 2009-10. "JAYANG BEKSEJU" was selected as the official toasting wine for the IAC2009 Daejeon KOREA 2009-10. "MIMONG" was selected as the official toasting wine for the IASDR2009 2009-11. Launched the new product "CLARIFIELD BEKSE MAKKOLI" 2009-12. Revived "rice meoru wine" through the "Reviving Traditional Wines"project 2009-12. Opened "WOORISOOLSANG" (a traditional Korean food and liquor restaurant) 2009-12. "MIMONG" was selected as the official toasting wine for the Design Korea 2010-01. Launched the new product "50 SEJU" 2010-05. Revived "Changpoju" through the "Reviving Traditional Wines"Project 2010-06. "Gangjang Bekseju" was selected as the official toast wine for the OECD Ministerial Meeting 2010-08. Revived "Ewhaju" and "Jaju" through the "Reviving Traditional Wines" Project 2010-10. Revived "Shindoju through the "Reviving Traditional Wines" Project 2010-12. Launched the new products "Pear makkoli", Pear Distilled Liquor, and Pear Wine
Project "Project for Reviving Traditional Korean Wines" aims to revive parts of the traditional Korean culture and the traditional Korean wines that have already been forgotten.
The company has revived the traditional Korean wines that have already been forgotten, dating back to the period of the Japanese occupation, and has showcased them in BEKSEJU Village.