September 22 (Mon) – September 23 (Tue), 14:00–15:30
Project Micheonggak (Dey Kim, Hojung Chung)
September 22 (Mon) – September 23 (Tue), 14:00–15:30
September 22 (Mon) – September 23 (Tue), 14:00–15:30
This workshop invites participants to explore the role of microbes in shaping the flavor of wine—through taste, sound, and hands-on experience.
Participants will trace the fermentation process, observing how microbes transform ingredients and directly tasting various organic acids (acetic, malic, succinic, citric, lactic). Each acid’s characteristics will be paired with sounds that sonically express its profile. Fermented foods and wines containing these acids will then be sampled and compared.
This unique tasting is both a sensory training in perceiving microbes and a multi-sensory experience where taste and sound converge.
₩30,000
6 people
A sound and bio artist exploring the intersection of humans and microbes through auditory perception, creating works where microbial processes are expressed as sound.
Operator of Meogom Brewery, Jung focuses on fermentation using natural yeasts. His work emphasizes values that enrich both human life and the environment, through simple yet profound tastes and sustainable practices.