Cheonbihyang is made with Oyangju technique,
going through 5 stage fermentation process. 

It all starts with making ‘mitsool’, crude liquor.

Hot water is added to non-glutinous rice powder from Pyeongtaek, and is cooled down before nuruk (traditional yeast) is added. Nuruk acts like a pair of scissors that breaks the rice starch and turns into glucose. It plays a critical role in making process as glucose is needed for alcohol to form. Making mitsool process is repeated for 3 more times and added to the previously made mitsool.

After mitsool is added 3 times, comes the last addition called dutsool which is little different from previous ones. Glutinous rice from Pyeongtaek is washed thoroughly, soaked for 3 hours and then for the next 1 & 1/2 hours water is completely drained out. Hard-steamed rice is made from this ingredient, cooled down and is added to mitsool.

It is fermented for one month and then goes through 1st aging for 

2 months and then is filtered. After that, it goes through 2nd aging in low-temperature cellar for at least 6 months upto 1 year. Having completed these processes, Cheonbihyang is born after much waiting.