The best grape juice can be obtained from Korean wild grapes, and Campbell or kyoho grapes aren’t recommended. The grape juices that are in the market have had heat applied to them, which means that after 3~6 months, they contain inactive calcium substances that can eventually clog our blood arteries with too much consumption.

Korean wild grape juice, if stored in its frozen state, will prevent any destruction of nutrients, and can be stored in the same state for up to a year. Because there was no heat applied, there is no change in racemic acid and tartaric acid, and the active calcium and racemic acid that is consumed helps to melt the inactive calcium and impurities in the body, provide enzymes, and help absorb the best nutrients. The taste is also incomparable to those found in the market.