Chapssal-soju (Glutinous-Rice Soju)

Ingredients

• 1 doe (mash) + 1 mal (second) glutinous rice
• 1 doe non-glutinous rice
• 40 bokja pure water
• 4 doe nuruk

Instructions

1. Grind 1 doe glutinous rice and 1 doe non-glutinous rice together, dissolve in 40 bokja of pure water, and boil hard.
2. When lukewarm, add 4 doe nuruk and keep in a not-too-cold place.
3. Next day, steam 1 mal of glutinous rice; when very cold, mix into the base wine.
4. Distill after seven days; yields ~18 bokja at best, ~16 ordinarily. Add more nuruk if the mix needs it.