Chungju is usually made during winter time(November ~ March) when the air is cold and clean. Yeast fungus and alchohol yeast grow when adding yeast and water to steamed rice and leaving it for a few days. Put it into a jar and mix with three-time steamed rice, yeast and water and keep it well. Rice starch turns into sugar and then alchohol by yeast then. Ripen it at the highest temperature 14 ~ 16C for 16 ~ 25 days. It is called Takju when straining this and called Chungju when keeping it clean in a bucket for 30 ~ 35 days.