"Building owner" Seo Jang-hoon, "I have DNA that makes a lot of money."I admire the three stories of Andong Soju [Millionaire] [Roundup]

*This content was translated by AI.

The story of the three generations of Andong Soju, which poured 8.6 billion won into its entire fortune to revive traditional liquor that almost disappeared, has been revealed.

In EBS's "Seo Jang-hoon's Neighborhood Millionaires," which aired on the 7th, Park Jae-seo, Park Chan-kwan, and Park Chun-woo, the only Andong soju made by three generations in Korea, aired.

On this day's broadcast, the interesting birth process of 500-year-old Andong soju, which is made into yeast, fermented for 40 days, and completed by distillation and aging, was revealed in detail. Park Jae-seo, the first Korean food name No. 6, is the main player who revived the reputation of traditional Koreanism, which was on the verge of disappearing as Andong soju containing the secret of his family.

He helped his mother to drink alcohol since he was a middle school student, and accumulated wealth in various businesses such as the second financial industry. In the meantime, he felt sorry that there was no representative Korean silk to be offered to foreign state guests during the 1988 Seoul Olympics, and in 1990, he invested 8.6 billion won in all assets to establish the Andong Soju plant. The second generation Park Chan-kwan, who was serving as a major in the military, also joined at his father's recommendation.

The first two years of the business enjoyed a splendid heyday, exceeding 20 billion won in annual sales, but soon came the ordeal of an 18-year deficit. In the end, the second Park Chan-gwan turned to the hospital, wedding hall, and gas station business, and flourished to the extent that he left it to the police station armory because there was no place to count and store money until early on the weekend. Seo Jang-hoon, who heard this, said, "I think you have DNA that makes good money."

However, Park Chan-kwan said, "Traditions disappear if they do not succeed generations. He chose to follow the family business and keep the tradition at his father's earnest request to come back. Since then, he has improved the distillation method to remove the carbon scent, which is the disadvantage of existing Andong soju, and take the taste to the next level. Furthermore, it aimed at the taste of the younger generation by introducing low-dose liquor of 22 degrees and 19 degrees for the first time in two types of 45 degrees and 35 degrees. As a result, Andong Soju achieved the feat of being one of the world's top three liquor exhibitions, and by entering overseas markets, it raised the status of traditionalism in Korea. In 2021, it was selected as a gift for the president's Lunar New Year and delivered to Cheong Wa Dae.

Their sense of pride and mission in their traditions soon led to the practice of sharing. The Andong Soju Experience Center is being built in front of Hahoe Village, and the Korean Alcohol History Center has been built so that the younger generation can know the past, present, and future of our liquor at a glance. In addition, it provides young people with a free start-up space, gives away the profits to the young people, and expands social values to Andong Soju.

Currently, Andong Soju has completed the symbol of Andong Soju made by three generations together, joining Park Chun-woo, the third generation who was working in Seoul. Park Chun-woo is preparing for a new future for Andong Soju by developing new products that add a modern sense and trend to tradition. What's more surprising is that the fourth generation, who is seven years old, has already declared succession of the family business. Their stories reminded viewers of the meaning of tradition that is more valuable than money.

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*This content was translated by AI.