Onggi jar used for fermentation are products of wisdom of the Koreans long ago. The jars presented at this exhibition are the result of exploration into new material and shapes that would suit the modern lifestyle while serving the original function of fermentation. The fermentation vessels presented at this exhibition were produced with utmost care. They are no longer vessels for formation only that are kept in a backyard, but great looking tableware to be placed on the dinner table when entering guests, where the atmosphere of the original drinking culture of serving guests with hospitality is created. The lid of a fermentation vessel is shaped ad round dish. It block air in the fermentation process and can be used as a tray on which wine cups are placed, which is entirely appropriate for refined wine table setting. The fermentation jar has a beautiful shape and was made of environment-friendly plastic. Without compromising the function of traditional double-walled earthenware onggi jar used for fermentation. The wood tray at the bottom prevent the liquor form being affected by changes in the temperature of the ground during the fermentation process, and can be naturally used as a tray when carrying wine from the jar to the wine table.
Along with forming of ethnic group, liquor is deeply connected with culture in a natural way as a product of nature.
This is true with traditional Korean wine made from grains that originated from farming as Korea was an agrarian society.
Grain based fermented wines unique to Korea have been developed since ancient times. Wine brewing flourished during the Goryeo and Joseon periods, when the kinds and tastes of Korean wines matured.
The development of wine brewing exerted huge influence on the culinary culture of each household in Korean society, so much so that a ‘great family with great wine’ would become the talk of the society during those periods. Food and wine were at the heart of the culture and lifestyle. Of course, there was strict etiquette concerning cuisine, but as home-brewed wine of each family was regarded as a symbol of the food to offer to ancestors and guests, who needed to be served with the greatest hospitality, the Koreans took utmost care with the production of home-brewed wine.Traditional Korea drinking culture was a basic part of the lager culture and was based on the etiquette of each family. I think that the identity of traditional Korean wine originated from the culture of home-brewed wine, which arose out of utmost respect for guest and ancestors in each house. Traditional drinking culture, which contrasts sharply with modern drinking culture with its unrestrained and senseless attitudes towards drink, may be the essence of true Koreanness, and modern society needs to reflect on it.