Sigeum-ju
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- takju (unrefined rice wine)
- doe glutinous rice
- hop fine wheat flour
- hop nuruk
Instructions
- Strain good takju cleanly in cold water and put it in a crock.
- Cook 5 doe of glutinous rice soft, cool it, and mix in 5 hop fine flour and 5 hop nuruk.
- Leave three days; yields about three bottles of clear wine (cheongju).