Chapssal-soju (Glutinous-Rice Soju)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- glutinous rice
- doe non-glutinous rice
- bokja pure water
- doe nuruk
Instructions
- Grind 1 doe glutinous rice and 1 doe non-glutinous rice together, dissolve in 40 bokja of pure water, and boil hard.
- When lukewarm, add 4 doe nuruk and keep in a not-too-cold place.
- Next day, steam 1 mal of glutinous rice; when very cold, mix into the base wine.
- Distill after seven days; yields ~18 bokja at best, ~16 ordinarily. Add more nuruk if the mix needs it.