Byeol-ju (Special Wine)

Ingredients

• 1 mal white rice
• 1 doe (starter) + 2 doe (main) nuruk
• 1 hop + 1 hop fine wheat flour
• 1 mal (starter) + 4 mal (main) boiled water
• 2 mal rice

Instructions

1. Grind 1 mal of white rice into holed rice cakes.
2. Combine 1 doe nuruk and 1 hop fine flour with 1 mal boiled water; first dissolve only 1 hop of nuruk in water, then knead together and set aside three days.
3. Steam 2 mal of rice, boil 4 mal of water, and cool thoroughly.
4. Scoop out the base wine, mix in 2 doe nuruk and 1 hop fine flour, and use after ten days; yields about two donghae of clear wine (cheongju).