알코올 음료 insights

[Agricultural, Fisheries, and Livestock Newspaper=Reporter Nara Park] Traditional liquor from South Chungcheong is meeting the younger generation and gaining new vitality. The 'Chungnam Liquor Story' program, which is being promoted by the South Chungcheong Provincial Government, is evolving from a simple tasting experience to an interactive content where university students directly visit distilleries to learn about the value and charm of traditional liquor. The province held the second 'Chungnam Liquor Story' program of the year on the 14th in the Yangchon area of Nonsan. Following the first event held in August in Seocheon, this experience session saw the participation of around 40 students from BaeJae University and related officials, who directly confirmed the production site of traditional liquor in South Chungcheong. Participants were able to see the production process of traditional liquor in South Chungcheong firsthand.

On November 10, the third second plenary meeting of the Technical Committee of Strong Aromatic Baijiu of the National Baijiu Standardization Technical Committee was held in Bozhou, Anhui. Over 50 guests and committee members attended, including He Yong, Secretary-General of the China Liquor Industry Association, Guo Xinguang, Party Secretary and General Manager of the China National Research Institute of Food and Fermentation Industries (hereinafter referred to as "China Food Institute"), Song Quanhou, Secretary-General of the Baijiu Standardization Technical Committee, Zeng Zhongqin, Chairman of the Strong Aromatic Baijiu Sub-committee and Party Secretary and Chairman of Wuliangye Group, Liang Jinhui, Party Secretary and Chairman of Gujing Group, and others. The meeting was chaired by Yang Yunxia, Secretary of the Strong Aromatic Baijiu Sub-committee and Chief Engineer of Wuliangye. In his speech, Zeng Zhongqin emphasized that since the formal establishment of the third Strong Aromatic Sub-committee last year, it has outlined a work blueprint to "perfect the five major systems of strong aromatic baijiu and lead the construction of a new order for high-quality development of the baijiu industry." The core is to gather industry consensus and study how to transform policy advantages, consumer opportunities, and technical potential into real development momentum through standardization work, and to push strong aromatic baijiu to achieve a new leap forward in the industry's major adjustments, changes, and transformations. Song Quanhou pointed out that the current Standardization Technical Committee is focusing on the industry's pain points of "difficult quality expression and scattered sensory evaluation," focusing on the core needs of "making quality measurable and consumption perceivable." By integrating professional evaluation and consumer experience from two perspectives, it aims to solve the problem of "experience evaluation and vague expression," achieve the transformation of sensory evaluation from "experience-based" to "standardized" and the leap of quality expression from "vague" to "clear," to build a solid quality foundation for the industry, and to empower the industry with the power of standardization, to help China's baijiu accelerate towards a new stage of "quality controllable, consumption credible, and sustainable development." Guo Xinguang stated that standards have comprehensive social attributes, and the research and development of new standards need to follow two major directions: one is to face the consumer end, making consumers "see, hear, experience, and remember"; the other is to face internationalization, using standard language to help products go abroad. At the same time, in the construction of the standard system, it is necessary to expand on the basis of product standards to cover raw materials, process control, analysis methods, label identification, and other links, to build a full industrial chain standard system for strong aromatic baijiu. He Yong affirmed the work achievements of the Strong Aromatic Sub-committee this year and, in combination with the new trends and new patterns of the industry, proposed "three questions," "four challenges," and "five suggestions." The meeting reported on the work completion of the Strong Aromatic Baijiu Sub-committee in 2025, the main work tasks for 2026, and the progress of the development of strong aromatic baijiu standard samples, and focused on discussing the work plan for the revision of the national standard "Quality Requirements for Baijiu Part 1: Strong Aromatic Baijiu." As the secretariat unit of the Baijiu Standardization Technical Committee, the China Food Institute will continue to work with the secretariats of various sub-committees to comprehensively sort out industry pain points, technical difficulties, and consumer needs, to continuously improve the operational efficiency and work capacity of various sub-committees, to strengthen the construction of a new pattern of standardization work of "up-down linkage and production-use coordination," and to push the standardization process of the baijiu industry to new heights. Written by|Ji Yu, Standardization Research and Development Department

[Agricultural, Fisheries, and Livestock Newspaper=Reporter Han-tae Lee] Various participatory programs are making headlines at the grand festival "2025 Our Rice, Our Liquor K(K)-Rice Festa," which focuses on rice processing products and traditional liquor made from our rice. The National Agricultural Cooperative Federation announced that from the 28th to the 30th, various experiential programs will be held at the K-Rice Festa, which will take place at KINTEX in Ilsan. These include the talk concert "K-Rice Demon Hunters," the "Liquor MBTI Experience Zone" that helps individuals find suitable traditional liquors, the K-Rice Cocktail Show "Trust Me with Your Refrigerator" that demonstrates Korean liquor cocktails, and a docent program with top-class domestic traditional liquor sommeliers.