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Alcoholic drinks from Korea
Steamed rice is fermented with nuruk, a wheat cake starter that carries moulds, yeasts and lactic bacteria, often in two stages. The mash is strained cloudy, usually thinned with water, and drunk young and cold.
| Non-glutinous rice, milled to powder400 g | For the seed mash, cooked 15 min with the water below[wong2023] |
| Water for the seed mash1.25 L | [wong2023] |
| Ground wheat nuruk200 g | Added to the seed mash once it cools to 25 °C[wong2023] |
| Glutinous rice2 kg | Washed, soaked 3 h, drained 1 h and steamed 120 min[wong2023] |
| Water for the main mash1.5 L | [wong2023] |
| Seed mash from the first stage1 L | [wong2023] |
| Starter | koji/qu/mold-starter (nuruk; some recipes also add yeast) |
Total time across the recorded steps: 8.3 days
What changes: Steam cooks the soaked rice, which then cools to 25 °C
Output: steamed rice.
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
Steamed rice is fermented with nuruk, a wheat cake starter that carries moulds, yeasts and lactic bacteria, often in two stages. The mash is strained cloudy, usually thinned with water, and drunk young and cold. Made in 5 steps over 8.3 days. The longest step, main mash (deotsul), takes 7 days (Wong B 2023) and runs at 25 °C (Wong B 2023). Saccharomyces cerevisiae and Saccharomycopsis fibuligera do most of the fermenting.
| Main step | 7 daysReported[wong2023] | Main mash (deotsul) |
|---|---|---|
| Temperature | 25 °CReported[wong2023] | Main mash (deotsul) |
| Acidity | pH 3.6–4.4Reported[wong2023] | Strain and thin |
Makgeolli is the cloudy brew; yakju and cheongju take only the clear layer from the same kind of mash. It starts from nuruk, a wheat cake starter that carries moulds, yeasts and lactic bacteria together. Live makgeolli is sold young and unpasteurised.
Korea's Food Code limits methanol in takju to 0.5 mg/mL. Live makgeolli is unpasteurised and keeps changing, so keep it at about 4 °C. WHO says no level of alcohol use is safe for health.
Hazards the sources name: Enterobacteria (Pantoea agglomerans, Enterobacter cloacae) identified in the nuruk used for gayangju, a related house rice wine, and gone as fermentation went on.
Every number is labelled with how it is known. How this atlas is made
Rice wine has been brewed in Korea since the Three Kingdoms era (1st century BCE to 7th century CE). The Samguk yusa records cloudy rice wine (yorye) brewed in Silla in 661. In the Goryeo dynasty the drink was called ihwa-ju, and it was brewed at home for centuries as a farmer's wine (nongju). Under Japanese rule (1910-1945) brewing was licensed and taxed, and home brewing was banned by 1934. A ban on brewing with rice began in 1965 because of rice shortages and was lifted in 1990; wheat was used in between.
