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Alcoholic drinks from Korea
Ihwaju is an old Korean rice wine, named for the pear blossom that is out when it is brewed. Rice flour is made into boiled hole-cakes, cooled, mixed with a powdered rice nuruk and packed into a jar with no raw water. The result is a white wine as thick as porridge, eaten with a spoon or stirred into cold water.
| Non-glutinous rice1 kg | Washed, soaked, drained and ground to a fine flour that is sifted once[rda-ihwaju] |
| Rice nuruk (ihwagok)300 g | Scraped free of surface mould, powdered and sifted before use[rda-ihwaju] |
| Yeast1 g | [rda-ihwaju] |
| No raw water | The Sallim gyeongje method says never to add unboiled water; the rice flour is kneaded with hot water and boiled into hole-cakes[encykorea-ihwaju] |
| Starter | koji/qu/mold-starter (rice nuruk, ihwagok) |
Total time across the recorded steps: 7 days – 21 days
What changes: Rice soaks overnight, then is pounded and sifted into fine flour
The Sangayorok (about 1450) starts the nuruk in early February with 5 mal of white rice. Output: sifted rice flour for the nuruk.
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
Ihwaju is an old Korean rice wine, named for the pear blossom that is out when it is brewed. Rice flour is made into boiled hole-cakes, cooled, mixed with a powdered rice nuruk and packed into a jar with no raw water. The result is a white wine as thick as porridge, eaten with a spoon or stirred into cold water. Made in 8 steps over 7 days – 21 days. The longest step, ferment in the jar, takes 7–21 days (Hwang B.G. 1995 (revised 2023)) and runs at 15–20 °C (Rural Development Administration (Korea) 2022). Aspergillus oryzae, the only mould grown from the rice nuruk and Hansenula sp., the only yeast grown from the rice nuruk do most of the fermenting.
| Main step | 7–21 daysReported[encykorea-ihwaju][rda-ihwaju] | Ferment in the jar |
|---|---|---|
| Temperature | 15–20 °CReported[rda-ihwaju] | Ferment in the jar |
Ihwaju is made from rice flour cakes and a rice nuruk, no raw water goes into the jar, and the wine comes out as thick as porridge. Wikipedia's makgeolli article says it is often so thick that it is eaten with a spoon. The rice nuruk carried only one mould, Aspergillus oryzae, and one yeast, Hansenula sp., in Kim's study.
Keep the wine cold. The Rural Development Administration stores it in the refrigerator. The Sallim gyeongje, quoted in the Encyclopedia of Korean Culture, warns against putting raw water in the jar. The encyclopedia adds that nuruk lumps kept in a warm place rot at the centre and show blue spots. In Kim's study, wine made by the traditional method kept for a year without heat treatment or preservatives. The abstract reports its enzyme activity and gives no storage temperature or safety test.
Every number is labelled with how it is known. How this atlas is made
The Encyclopedia of Korean Culture says ihwaju has existed since the Goryeo period and appears in Dongguk Isang-guk jip, Hallim byeolgok, Sallim gyeongje, Imwon gyeongjeji and other texts. The Sangayorok (Jeon Sun-ui, about 1450) gives a recipe, and the Gosa sinseo (Seo Myeong-eung, 1771) gives another.
