The change of the characteristics of the organic matters for the benefit of the people is called “fermentation:. Minkyu Kim reinterpreted the idea of “fermentation: from “fermented alcoholic beverage” to an architectural space, defining the process of change in space for the benefit of the people as “Fermentation Architecture”. As rice and yeast ferment and transform into a alcoholic beverage, the brewery benefits the people through the Korean materials such as: soil, rice paddies, straws, charcoal, and yeast under the concept of fermentation.