Hahyang-ju (Summer-Fragrance Wine)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- doe white rice
- hop nuruk
- mal glutinous rice
Instructions
- Grind 1 doe of white rice into holed rice cakes; boil done, cool, mix in 5 hop nuruk, and put in a vessel.
- After three days, sprinkle 1 mal of glutinous rice with water, steam done, and cool a long while.
- Mix into the base wine, put in a crock, avoid raw moisture, and use after three days.