Cosme Chef BAEKDANGO Nuruk Rice Wine Sujebi Pack 100g

1. We make yeast (koji) powder.

Grain flour is mixed to make yeast, and then it is hardened through a fermentation process.

2. Cook steamed rice with Andong rice and let it cool.

Soak the Andong rice in water for about 8 hours, then cook it into firm rice.

3. Add alcohol to the drink.

After pre-fermenting and thoroughly soaking the yeast starter culture, add it to the cooked rice, starter culture, and pine needles and stir.

4. Put it in a jar and prepare for fermentation.

Add natural bedrock water from Sobaeksan Mountain, mash, enzymes, gelatinized starch, etc. to a large jar.

5.We carefully ferment the makgeolli.

Stir twice a day to ferment.

Ferment the makgeolli for a week until it no longer boils over.

6. Strain the alcohol, refine it, and complete it.

How to use

Dispense an appropriate amount of the product, mix it with water, and gently massage it onto your face.

Rinse thoroughly with lukewarm water.

Ingredients

Glycerin, Sodium Cocoyl Isethionate, Aspergillus/Rice Fermentation Filtrate (97,700 ppm), Kaolin, Purified Water, Butylene Glycol, Coco-Betaine, 1,2-Hexanediol, Glyceryl Stearate, Cetearyl Alcohol, Coconut Acid, Hydroxypropyl Methylcellulose, Rice Flour, Plantain Seed Extract, Aspergillus/Rice Fermentation Extract (4,890 ppm), Aspergillus/Yeast/Rice Fermentation Lees (1,000 ppm), Aspergillus Ferment (1,000 ppm), Candida Bombicola/Glucose/Methylepoxidate Ferment, Rice Bran Oil, Bergamot Peel Oil, Sodium Chloride, Sodium Isethionate, Sodium Methylcocoyl Taurate, Sodium Polyacrylate, Hydroxyethylcellulose, citric acid, cellulose gum, ethylhexylglycerin, hydrogenated lecithin, sodium hyaluronate, protease, caprylyl glycol, olive oil, squalane,Octyldodecanol, Ceramide NP, Tocopherol, Disodium EDTA, Limonene, Linalool