Clear Korean Rice Wine (Traditional Fermented Yakju)
Yakju is a traditional Korean clear rice wine produced by steaming soaked glutinous rice for 35 minutes, then fermenting it with crushed nuruk starter, dry yeast, and water for seven to ten days at room temperature. Daily stirring distributes the yeast culture evenly, and sliced ginger and jujube are added during fermentation to suppress off-flavors and contribute subtle aromatics. After fermentation, the solids are allowed to settle completely so only the clear upper liquid is carefully decanted, giving yakju its transparent appearance and refined taste distinct from cloudy makgeolli. Two days of cold aging in the refrigerator rounds off the sharp alcohol edge, bringing forward a smooth, grain-forward character.
Adjust Servings
Instructions
- 1
Rinse and soak glutinous rice for 4 hours, steam for 35 minutes, and cool.
- 2
Crush nuruk finely and combine with yeast and water.
- 3
Mix steamed rice, fermentation liquid, sliced ginger, and jujube in a sanitized jar.
- 4
Ferment at 20-22C for 7-10 days, stirring once daily.
- 5
Let solids settle, then carefully decant only the clear upper liquid.
- 6
Age in the refrigerator for 2 days and serve chilled.
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