발효공방 1991 (Fermentation Atelier 1991) is a local company based in Yeongyang County, Gyeongsangbuk-do, Korea, dedicated to producing artisanal fermented foods and offering unique experiences centered around fermentation techniques. Blending traditional craftsmanship with modern approaches, the brand creates a diverse range of products, including fermented Korean sauces (고추장 gochujang, 된장 doenjang, 간장 ganjang) and Korean brewed liquors (막걸리 makgeolli). As a premium small-batch brand, it values exclusivity and authenticity in every offering. The brand's identity and storytelling reflect the ancestral wisdom of fermentation, the rich history of Yeongyang, and the cultural heritage of Gyeongsang Province. Inspired by the forms of traditional onggi (옹기, Korean pottery for food storage) and nureumdol (누름돌, press stones used in fermentation), Fermentation Atelier 1991 encapsulates the time-honored artistry of fermentation—a celebration of patience, dedication, and slow, thoughtful craftsmanship.
