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Alcoholic drinks from Korea
Yakju is the clear wine taken from a rice mash fermented with nuruk, the Korean wheat-cake starter, and yeast. Steamed rice, water and nuruk ferment for about two weeks, often with more rice added in later stages, and only the clear wine is kept, not the cloudy mash. It is stronger than makgeolli, about 15 % alcohol or more.
| Steamed rice492 g | Washed, soaked 1 h, dried 1 h at room temperature and steamed 40 min[kang2018] |
| Nuruk, ground8.2 g | Mixed with 300 mL of the water first[kang2018] |
| Water800 mL in all | 300 mL with the nuruk and 500 mL added with the rice[kang2018] |
| Yeast0.1 % of the total weight | [kang2018] |
| Starter | koji/qu/mold-starter (nuruk) plus yeast |
Total time across the recorded steps: 12 months
What changes: Washed and soaked rice is steamed until cooked through
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
Yakju is the clear wine taken from a rice mash fermented with nuruk, the Korean wheat-cake starter, and yeast. Steamed rice, water and nuruk ferment for about two weeks, often with more rice added in later stages, and only the clear wine is kept, not the cloudy mash. It is stronger than makgeolli, about 15 % alcohol or more. Made in 5 steps over 12 months. The longest step, age (some wines), takes 12 months (Kang J.E 2018) and runs at 45 °C (Kang J.E 2018). Saccharomyces cerevisiae, the main alcohol-making yeast and Aspergillus oryzae, a mould isolated from traditional nuruk for cheongju brewing and chosen for its enzyme activity do most of the fermenting.
| Main step | 12 monthsMeasured[kang2018] | Age (some wines) |
|---|---|---|
| Temperature | 45 °CMeasured[kang2018] | Age (some wines) |
Yakju comes from the same kind of nuruk mash as makgeolli, but only the clear wine is taken, not the cloudy mash. It can be brewed in more stages and ends about twice as strong.
Made the same way, each with what its own sources record.
Alcoholic drinks from Korea
Baekseju is a factory yakju made from raw, unsteamed rice flour, and it is flavoured with twelve dried herbs. Yakju is otherwise made from steamed rice.
Sources: Financial News (Korea); Kim S.-E. 2024; E-Today (Korea); Wikipedia; Wikipedia (ko)
Alcoholic drinks from Myeoncheon, Dangjin, South Chungcheong, Korea
Dugyeonju is a yakju brewed with azalea petals, which give it its flower scent; plain yakju has no flowers.
Sources: Republic of Korea; Jansen S.A.
The Korean Food Code lists yakju among its fermented liquors and sets methanol at 0.5 mg/mL or less. For unpasteurised takju and yakju it tests E. coli on a five-sample plan (n=5, c=2, m=0, M=10); for pasteurised ones it tests coliforms on the same plan.
Every number is labelled with how it is known. How this atlas is made
More than 200 alcoholic drinks are described in Korean books of the 17th to 19th centuries, brewed in one to four stages. Japanese brewers industrialised rice wine in the late 19th century and brought pure-culture methods to Korea.
