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Alcoholic drinks from Korea
Gwaha-ju, "the wine that passes the summer", is a Korean rice wine made to keep through the hot season. Old recipes pour distilled soju into a fermenting yakju (clear rice wine), which raised the strength to about 18–23 % in a 2026 test, because plain yakju is low in alcohol and spoils easily. It is a honyangju, a drink that mixes brewing and distilling. Gimcheon makes its own gwaha-ju by a different method.
| Glutinous rice1 mal (about 18 L) | Washed, steamed and cooled; one old recipe uses a mal, and a Gimcheon method also uses glutinous rice[ekc-gwahaju][ekc-gimcheon][wp-gwahaju] |
| Nuruk2 doe of powder | Soaked overnight in a bottle of boiled, cooled water, then strained; the dregs are thrown away[ekc-gwahaju] |
| Good distilled soju14 bokja in the Gyugon siuibang | Added three days after the rice is mixed with the nuruk liquor (the Gyugon siuibang pours 14 bokja, the Gyuhap chongseo 20 bokja after 7 days); some versions use soju infused with herbs such as Lithospermum root (jicho)[ekc-gwahaju][choi2026] |
| Starter | koji/qu/mold-starter: nuruk |
Total time across the recorded steps: 12 days – 19 days
What changes: Steamed rice, crumbled nuruk and water go into the crock
Output: rice wine mash.
Microbes at work in this step
Not documented for this step.
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
Gwaha-ju, "the wine that passes the summer", is a Korean rice wine made to keep through the hot season. Old recipes pour distilled soju into a fermenting yakju (clear rice wine), which raised the strength to about 18–23 % in a 2026 test, because plain yakju is low in alcohol and spoils easily. It is a honyangju, a drink that mixes brewing and distilling. Gimcheon makes its own gwaha-ju by a different method. Made in 4 steps over 12 days – 19 days. The longest step, finish fermenting and mature, takes 12 days (Choi S.-W 2026). Moulds of the nuruk and Yeasts of the nuruk do most of the fermenting.
| Main step | 12 daysReported[choi2026] | Finish fermenting and mature |
|---|---|---|
| Acidity | pH 4–4.1Measured[choo2023] | Finish fermenting and mature |
Gwaha-ju is yakju strengthened with distilled soju during fermentation, so it is both brewed and distilled. Plain yakju is only brewed; unsterilised yakju turned too sour to drink after about 23 days at 25 °C in one shelf-life study.
Soju is strong and yakju is low in alcohol and spoils easily, so the drink was devised to last the summer by adding the spirit (Encyclopedia of Korean Culture). Unsterilised plain yakju turned too sour to drink after about 23 days at 25 °C in one study.
Every number is labelled with how it is known. How this atlas is made
Gwaha-ju has been famous in Seoul since the early Joseon period and is recorded in many old texts, such as the Jubangmun, Gyugon siuibang and Gyuhap chongseo. Wikipedia dates the earliest recorded recipe for the fortified drink to the 1670 cookbook Eumsik dimibang, and notes that an unfortified gwaha-baekju appears in the mid-15th-century Sanga yorok. Many recipes were lost during the Japanese occupation (1910–1945) and the Korean War. Gimcheon's gwaha-ju became a provincial intangible heritage on 13 May 1987.
