In 1983, the Korean cultural assets office sent a report of investigation and designated Kwon O soo to the making vocational technician of Kyungi Dongdongju. According to him, with 100 kilogram of glutinous rice, 14L of water (14%), and 15 kg of yeast (15%), 240L of Dongdongju can be brewed about 15~20 days. It can be brewed any time, but especially from September to November is the right time to brew.