"Chungha", long loved by the Korean people as a synonym for refined rice wine, is typically served chilled. Launched in 1986, it boasts a clean and mild taste and fragrance; this is accomplished by fermenting rice (which has been polished three times) for a month in low temperatures of between 12~15 degrees Celsius. Any bitter taste and alcohol smell are removed by using a cooling filter. Amino acids found in "Chungha" help to boost the true taste of foods, by adding flavor and leaving a pleasant aftertaste.