Origin

Origin

Tradition is not a past to keep, but a future to carry forward

Good liquor begins with good land: rice, water and the time of fermentation, kept honest

Heritage

A hundred years of brewing, carried forward in today's way

Beyond

Data-driven fermentation widens the standard of Korean sool across Asia

Korean liquor has always begun with fermentation. Long before modern breweries, grain, nuruk and water met and ripened through time. Masters used to say fermentation should be tended the way a bird broods its eggs: even the finest ingredients will not become fine liquor if their time is not kept well.

For a hundred years, through occupation, war and grain-control laws, that lineage nearly went quiet. INHA's story begins by tying the thread back together.

One lineage, four names. How a century of fermentation is reproduced by data, and carried across borders

2026 SINCE 1919

Beonam · The Root

Since 1919 · Jangsu, Korea

For over a century, three generations have kept the craft of Korean brewing alive

Beonam Brewery, founded in 1919 in Jangsu, North Jeolla, has passed its brewing craft down three generations for over a century. Temperature, humidity, acidity, sweetness: the countless variables of fermentation were learned into the body through trial and error. Beonam is the root INHA stands on.
Chunpoong · The Reproduction

Cosmo-M · AIoT fermentation

Artisan intuition turned into a repeatable standard, fermentation guided by AI and data

Chunpoong, created by Cosmo-M, added modern science to that hand. Reading fermentation as data, it turned an artisan's intuition into a repeatable standard, keeping yeast at its optimal environment around the clock. Its premium Miju rose to first place overall in a wine-standard evaluation, scoring 92, praised for a full body, gentle sweetness and fruit aroma. Chunpoong's real invention is not only taste, but a transplantable brewing system that can reproduce that taste anywhere, without dozens of masters.
Haein · Expansion in Korea

Namyangju, Korea

Bringing the lineage home, with premium makgeolli that keeps additives to a minimum
INHA · Expansion across Asia

Đồng Nai, Vietnam

The first overseas proof of a transplantable brewery, a new K-Liquor standard born in Vietnam

Haein carries the lineage across Korea, centred on premium makgeolli with additives kept to a minimum. And INHA is the first overseas proof of that transplantable brewery: in Đồng Nai, Vietnam, joining Beonam's heritage and Chunpoong's data fermentation into a single flow, setting a new K-Liquor standard for the climate, cuisine and life of a new market.