Many medical books record the medicinal benefits of ginseng, as Oriental medicine has recognized its efficacy over many centuries. There are many such books that record its health effects.
According to the Dongui Bogam, a well-known medical book from Joseon times (1392-1910), ginseng gives one an energy boost and improves the eyesight. It also soothes the mind, boosts memory, stops hiccups or vomiting and eases the flow of saliva. Ginseng is one of the representative medicinal ingredients that helps conserve energy and calms the mind and body, helping patients to overcome disease.
Korean ginseng, in particular, is popular for its remedial effects. The town of Geumsan, in Chungcheongnam-do (South Chungcheong Province), is particularly well known for being the largest producer of ginseng in Korea. Ginseng produced in Geumsan may not be the largest or the hardest, but it contains a high percentage of medicinal elements, such as saponin. The true effects and flavor of Geumsan ginseng can be enjoyed thanks to the development of Geumsan Insamju, a ginseng infused alcoholic drink.
In fact, Geumsan Insamju has been made for more than 1,500 years, since the Baekje Kingdom (18 B.C.-A.D. 660). The efficacy of Geumsan Insamju and instructions on how to brew it are recorded in the Imwon Simnyukji (임원십육지, 林園十六志), an agricultural encyclopedia written in Joseon times.
The drink was originally made as a house liquor. It was made successful by Kim Mun-gi (c. 1409-1456), one of the six Joseon martyred ministers who tried to protect King Danjong (r. 1452-1455) on the throne. Today, the liquor is widely known thanks to his descendant, Kim Chang-soo, who constitutes national intangible cultural asset No. 19.
In all honesty, there are many liquors made from ginseng these days. Unlike these other liquors, however, which are made from ginseng and soju, Geumsan Insamju is made from ginseng that is more than five years old and then rice, malt and natural bedrock water. They are then brought together using a traditional cold fermentation process. Geumsan Insamju does not cause any kind of hangover. Sipping a glass of it will grant the drinker a wonderful experience as they enjoy the mild, subtle flavor and aroma of ginseng.
Geumsan Insamju has won many awards at liquor contest both at home and abroad. Currently, the liquor is exported to China, Taiwan, Hong Kong and Indonesia.
Last November, it won the top prize in the Ordinary Hard Liquor category at the Korean Liquor Contest 2014, hosted by the Ministry of Agriculture, Food & Rural Affairs.
By Yoon Sojung
Korea.net Staff Writer
arete@korea.kr
* Please visit the brewer's homepage (http://www.insamwine.com) or else call +82-41-754-3313 for more information.
According to the Dongui Bogam, a well-known medical book from Joseon times (1392-1910), ginseng gives one an energy boost and improves the eyesight. It also soothes the mind, boosts memory, stops hiccups or vomiting and eases the flow of saliva. Ginseng is one of the representative medicinal ingredients that helps conserve energy and calms the mind and body, helping patients to overcome disease.
Korean ginseng, in particular, is popular for its remedial effects. The town of Geumsan, in Chungcheongnam-do (South Chungcheong Province), is particularly well known for being the largest producer of ginseng in Korea. Ginseng produced in Geumsan may not be the largest or the hardest, but it contains a high percentage of medicinal elements, such as saponin. The true effects and flavor of Geumsan ginseng can be enjoyed thanks to the development of Geumsan Insamju, a ginseng infused alcoholic drink.
Geumsan Insamju is made from ginseng older than five years and is produced in Geumsan. All the ingredients, including the rice, malt, and natural bedrock water, are brought together in a traditional cold fermentation process. The liquor has a mild and subtle ginseng flavor and aroma.
In fact, Geumsan Insamju has been made for more than 1,500 years, since the Baekje Kingdom (18 B.C.-A.D. 660). The efficacy of Geumsan Insamju and instructions on how to brew it are recorded in the Imwon Simnyukji (임원십육지, 林園十六志), an agricultural encyclopedia written in Joseon times.
The drink was originally made as a house liquor. It was made successful by Kim Mun-gi (c. 1409-1456), one of the six Joseon martyred ministers who tried to protect King Danjong (r. 1452-1455) on the throne. Today, the liquor is widely known thanks to his descendant, Kim Chang-soo, who constitutes national intangible cultural asset No. 19.
In all honesty, there are many liquors made from ginseng these days. Unlike these other liquors, however, which are made from ginseng and soju, Geumsan Insamju is made from ginseng that is more than five years old and then rice, malt and natural bedrock water. They are then brought together using a traditional cold fermentation process. Geumsan Insamju does not cause any kind of hangover. Sipping a glass of it will grant the drinker a wonderful experience as they enjoy the mild, subtle flavor and aroma of ginseng.
Geumsan Insamju has won many awards at liquor contest both at home and abroad. Currently, the liquor is exported to China, Taiwan, Hong Kong and Indonesia.
Last November, it won the top prize in the Ordinary Hard Liquor category at the Korean Liquor Contest 2014, hosted by the Ministry of Agriculture, Food & Rural Affairs.
By Yoon Sojung
Korea.net Staff Writer
arete@korea.kr
* Please visit the brewer's homepage (http://www.insamwine.com) or else call +82-41-754-3313 for more information.
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