Chiril-ju (Seven-Day Wine)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- doe white rice
- water
- nuruk
- mal glutinous rice
Instructions
- Grind 3 doe of white rice to flour.
- Boil half a donghae of water, dissolve the raw flour into it to make a porridge, and cool it very cold.
- Mix in 1 doe 7 hop of nuruk and set aside three days.
- Steam 2 mal of glutinous rice, mix it first into the base mash, and use after seven days.