Ihwaju-beop (Pear-Blossom Wine Method)

Ingredients

• rice (for the starter)
• white rice (main brew)
• doe nuruk

Instructions

1. When peach blossoms bloom, soak rice, grind to flour, make nuruk from it, ferment it in a basket and set aside.
2. In summer, wash white rice clear, grind fine, make holed rice cakes, boil thoroughly, knead and cool.
3. Per 1 mal of rice add 3 doe nuruk (or 2 doe), sifting the nuruk 2-4 times over; include even the coarse siftings.
4. Three doe of nuruk keeps the wine long without spoiling; two doe cannot be kept long.