The beginning of Boksoondoga
The beginning was from a small village in the countryside.
Jeongsik and Park Boksoon, together with their two sons, branded the makgeolli, based on the traditional family recipe for serving the neighbors, by highlighting the characteristics of the region.
The beginning of new brewery: FERMENTATION ARCHITECTURE
Rice wine which was first brewed at the simple house of an elderly lady home has been commercialized for 4 years and prepares for a new brewery.
The second son of the family, Minkook Kim, who majored in mathematics, worked on numerous production and experiments to scientifically systemize the process of fermentation.
The eldest son, Minkyu Kim, who studied architecture, led the entire process of designing and building the brewery, based on his thesis on “FERMENTATION ARCHITECTURE” at the Cooper Union in New York.
He extended the idea of ‘fermentation’ from “fermented alcoholic beverage” to the architectural space. He planned the brewery as the place which is for thinking and sharing about the process of how both the space which has abstractness and substantive organization which construct and organize that space change for the benefit of the people and nature by interacting each other
As rice and yeast ferment and transform into alcoholic beverage, we anticipate that the brewery and the Korean materials, such as soil, rice paddies, straws, charcoal, and yeast also become incorporated into audio, video, and visual arts under the concept of fermentation beyond their primary meaning as the architectural ingredients to become the objects of the collaboration.
A key feature of Boksoondoga Rice wine is its Natural carbonation which is produced out of the process of fermenting traditional Korean yeasts.
At the brewery, you can witness the process of fermentation producing natural carbonation from planting and growing rice plants to brewing makgeolli, including washing rice, soaking rice, squeezing out rice, and fermentation.
Also Boksoondoga Brewery will become a space for exhibitions showing the value of the Korean traditional culture by reinterpretation of meaning of Korean’s own fermentation.
Boksoondoga Rice wine which began from the beautiful hands of the grandmother and mother will make known the distinct local taste, beauty, and the culture of food to the rest of Korea and the world.
Moreover to the new space of the brewery which extends the meaning of ‘fermentation’ also adapts local fermentation culture and various culture contents on the foundation of the traditional to attempt to establish itself as the new site of attraction of Korea.