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Kooksoondang () is a Korean Brewery, founded in 1952. The name is translated to mean "house of good yeast and good wines." Kooksoondang is a major producer of natural beverages and health-related products. In 1994, Mr.jung-Ho Bae, CEO of the company, refurbished the benefits of a traditional wine Koreans have been enjoying for many years, mixing modern technology with old formula, and produced Bek Se Ju. It has a unique fermentation method for the brewing of rice wine. Unlike the regular methods of producing rice wine, Kooksoondang grind raw rice with Nuruk (Korean traditional koji) and brew 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 is 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., located in Port Moody, British Columbia. ==History== ;''Establishment of the base of the Korean liquor industry by improving the enqyme 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. *1983. 02. Changed the company name to Baehan Co., Ltd. *1983. 05. Started to sell GU 210 *1985. 02. ;''Creation of a new business area through the establishment of a stabilized technology'' : ''1986~1993'' *1986. 01. Began to build a manufacturing factory in Suwon *1986. 02. (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-si, Kyunggi-do ;''Adopting the tradition 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 USD0.5-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. *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 Governmance 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 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kooksoondang」の詳細全文を読む スポンサード リンク
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