Yakju (Clear Korean Rice Wine)
Yakju is a clear Korean rice wine made by controlled fermentation and careful settling, known for clean aroma and smooth, refined taste.
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.
Tips
Nutrition (per serving)
Adjust Servings
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