True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Alcoholic drinks from Hansan, Seocheon County, South Chungcheong, South Korea
Sogokju is a clear Korean rice wine from Hansan, brewed from rice with nuruk powder and matured for about 100 days. A base is made first from steamed rice and nuruk, then steamed glutinous rice, nuruk and the base are layered and buried, and in a laboratory brew the mash ferments slowly to about 18 % alcohol. Its nickname, "sit-down wine", says it is strong enough to keep the taster from standing up.
| Non-glutinous rice | Steamed into a cake for the base (sulmit)[ekc-hansan] |
| Glutinous rice | Steamed again as the rice for the main mash[khs-sogokju][ekc-hansan] |
| Nuruk | Ground finely, like wheat flour[ekc-hansan] |
| Starter | koji/qu/mold-starter: nuruk |
Total time across the recorded steps: 2.6 months – 4.6 months
What changes: Lactic bacteria sour the base, then yeasts take over
Non-glutinous rice is steamed into a cake, thinly mixed with nuruk powder and fermented on the warm floor (Encyclopedia of Korean Culture). Output: sour base.
Microbes at work in this step
in the lab brew lactic acid bacteria led at day 3 and yeasts had taken over by day 7
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sogokju is a clear Korean rice wine from Hansan, brewed from rice with nuruk powder and matured for about 100 days. A base is made first from steamed rice and nuruk, then steamed glutinous rice, nuruk and the base are layered and buried, and in a laboratory brew the mash ferments slowly to about 18 % alcohol. Its nickname, "sit-down wine", says it is strong enough to keep the taster from standing up. Made in 4 steps over 2.6 months – 4.6 months. The longest step, mature and filter, takes 2–3.3 months (Yu Ae-ryeong 1995 (revised 2024)). Yeasts and Lactic acid bacteria do most of the fermenting.
| Main step | 2–3.3 monthsReported[ekc-hansan][hong1992] | Mature and filter |
|---|---|---|
| Acidity | pH 3.5–3.7Measured[hong1992] | Layer steamed glutinous rice, nuruk powder and the base (deotsul) |
Sogokju is a strong yakju that ferments slowly for 60–100 days and keeps unfermented sugar, so it is sweet as well as strong. Its base is a cake of non-glutinous rice, and the layered mash is buried in the ground for 100 days.
Its pH stays near 3.5–3.7 through the main fermentation.
Every number is labelled with how it is known. How this atlas is made
The Encyclopedia of Korean Culture says its origin is not certain, but it is said to be a Baekje court wine that Baekje people who lost their country brewed and drank to ease their grief. Its method is written in Joseon books such as Dongguk sesigi, Gyeongdo japji, Siuijeonseo and Gyuhap chongseo. South Chungcheong designated it an intangible heritage on 3 July 1979.
