Sasiju (Four-Seasons Wine)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- mal white rice (base)
- mal hot water (base)
- nuruk (base)
- mal white rice (second addition)
- hop fine wheat flour (second addition)
Instructions
- Grind 1 mal white rice, make porridge with 3 mal hot water, cool; mix in 1 doe 5 hop nuruk and pack in.
- After 3 days: steam 2 mal white rice as rice and cool.
- First stir in 3 hop fine wheat flour, then add the steamed rice and stir; seal.
- After 7 days it is sharp (pungent) and good.