Samoju (Three-Horse-Day Wine)

Ingredients

• dong-i (large jar) pure dawn well-water
• doe nuruk
• doe fine wheat flour
• mal white rice (first Horse day)
• mal white rice (second Horse day)
• mal white rice (third Horse day)

Instructions

1. First Horse day of the first month, at dawn: draw 8 large jars of pure well-water (jeonghwasu) into the crock and dissolve 5 doe nuruk and 3 doe fine wheat flour in it.
2. Wash 5 mal white rice clear, grind, steam thoroughly, cool and add.
3. Second Horse day: wash 5 mal white rice, grind, steam thoroughly, cool and add.
4. Third Horse day: wash 5 mal white rice, steam twice over (first and second steaming), cool and add; when ripe, use.
5. General principle (recorded here): husk rice white and wash it very clean; after steaming let it stand overnight so no warm vapor remains before adding; set a thick board under the crock. Measure water carefully — with good nuruk the wine never fails, but go against this method and none turns out well.