Samhaeju (Three-Pig-Day Wine)

Name: Samhaeju (Three-Pig-Day Wine)
Cuisine: Korea
Ingredients: doe white rice (first Pig day); jungbal (medium bowl) water (first Pig day); doe nuruk (first Pig day); doe fine wheat flour (first Pig day); white rice (second Pig day); white rice (third Pig day)

Origin: Yeongyang, Gyeongsang, Korea

Source: Jang Gye-hyang (장계향), 1670

Ingredients

doe white rice (first Pig day)
jungbal (medium bowl) water (first Pig day)
doe nuruk (first Pig day)
doe fine wheat flour (first Pig day)
white rice (second Pig day)
white rice (third Pig day)

Instructions

First Pig day: wash 2 doe white rice clear, make white porridge with 7 medium bowls of water; when cooled mix in 2 doe nuruk and 1 doe fine wheat flour and pack in.
Second Pig day: wash 2 mal 5 doe white rice, grind, make holed rice cakes, cool, and mix into the base brew.
Third Pig day: wash 1 mal 2 doe 5 hop white rice, steam thoroughly, cool evenly, and mix into the base brew.