Samhaeju (Three-Pig-Day Wine), Ten-Mal Batch
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- mal white rice (first Pig day)
- mal hot water (first Pig day)
- doe nuruk (first Pig day)
- fine wheat flour (first Pig day)
- mal white rice (second Pig day)
- hot water (second Pig day)
- mal white rice (third Pig day)
- hot water (third Pig day)
Instructions
- First Pig day: wash 2 mal white rice clear, soak overnight, grind fine, scald with 3 mal hot water and cool; mix in 3 doe nuruk and 1 doe 5 hop fine wheat flour and pack into the crock.
- Second Pig day: wash 3 mal white rice, soak overnight, grind to flour, scald with 4 mal 5 doe hot water, cool, and add to the crock.
- Third Pig day: wash 5 mal white rice, soak, steam whole, mix with 7 mal 5 doe hot water, and stir into the brew.
- When it ripens, use it.