1. Select good ingredients that determine the taste of sikhye.
Sky Clean Sikhye uses carefully selected, pesticide-free rice of the highest quality in Gyeonggi Province.
Wash the rice, which is as clean as the mother's sincerity, with clean water more than five times.
Soak the rice for several hours to achieve the most delicious taste of sikhye.
2. After sorting, the malt is soaked in 5-10 degree water for several hours and then squeezed.
Sky Clear Sikhye carefully selects high-quality malt so that you can feel the unique aroma of barley.
It is soaked at refrigerator temperature and then filtered.
3. Well-cooked rice is added to the filtered malt and saccharified together.
In the old traditional way, the filtered rice is saccharified together with malt and rice at a gentle temperature.
Saccharification at a low temperature for a long time, as in our tradition, ferments the rice grains and preserves the savory taste of the malt.
It is an important process that requires time and effort as it allows you to feel it more deeply.
4. After filling the washed bottle, it passes through the final metal detector.
Clean the bottle thoroughly to remove any fine foreign substances, then place sikhye in the container and seal it with sealing paper.
Finally, the sealed sikhye passes through a metal detector to remove iron objects.
The completed Sky Clean Sikhye is made.
