Korean Baekseju Herbal Rice Wine
Baekseju is a traditional Korean herbal rice wine made by infusing a glutinous rice ferment with fresh ginseng, jujubes, ginger, and honey. The base is glutinous rice fermented with nuruk, a traditional wheat-based fermentation starter that produces a mildly sweet, low-acid alcohol. Fresh ginseng steeped in the fermenting liquid contributes its characteristic bitter, earthy depth that intertwines with the rice sweetness over time. Jujubes lend a subtle fruity note and a faint reddish hue, while ginger adds a warm, peppery finish that tempers the wine's sweetness. Honey is introduced after primary fermentation has progressed so the yeast does not consume all its sugars, preserving residual sweetness in the finished product. The alcohol level sits around twelve to thirteen percent, comparable to grape wine, and the liquid is clearer and more golden than unfiltered makgeolli. Served cold, the herbal notes recede and the drink feels crisp; at room temperature, the ginseng and jujube aromas become more prominent with each sip.
Adjust Servings
Instructions
- 1
Rinse and soak rice for 3 hours, steam for 20 minutes, then cool.
- 2
Slice ginseng, ginger, and jujube thinly for infusion.
- 3
Mix nuruk with water, then add rice and herbs into a fermentation vessel.
- 4
Ferment at room temperature for 6-8 days, stirring once daily.
- 5
Strain the liquid and adjust sweetness with honey.
- 6
Rest in the refrigerator for 1 day before serving chilled.
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Nutrition (per serving)
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