Haenghwachun-ju (Apricot-Blossom Spring Wine)

Ingredients

• mal white rice
• mal boiled water
• doe powdered nuruk
• mal glutinous rice
• hop fine wheat flour

Instructions

1. Wash 4 mal of white rice, grind, and soak in 6 mal of boiled water; when cool mix in 6 doe powdered nuruk and put in a large jar.
2. After four days, wash and steam 1 mal of glutinous rice; when cool, mix 5 hop of fine flour with the wine first.
3. Strain after seven days. For a 4-mal brew, use a jar sized for a 6-mal batch (it foams and rises).