Referring to the history of this famous liquor and how to distil it, Kim Ji Won, section chief of the Folklore Institute under the Academy of Social Sciences of the DPRK, told KCNA:

Kamhong-ro is made of red yeast and jujube, dried persimmon, apple, pear and other sweeteners. The red filtered liquor is generally 40% in alcoholic content, and gives fragrant flavor without pungency.

The method of brewing Kamhong-ro was registered as one of the national intangible heritages.