Brewing our liquor - 11 / Unforgettable taste and aroma / Haryangju, a sweet taste and aroma created with only rice, water, and yeast / Brewing Haryangju along the kitchen door /
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Our liquor, hayangju, has an excellent taste and aroma that will stay in your mind and you will never forget it once you taste it. This fragrant liquor is made without any additives other than rice, water, and yeast. Ah~~~ At the end, there are no lotus flowers on the kitchen door, but I had one at home, so I added one. There are many ways to make hayangju, but I will try making one of them. Making hayangju (kitchen door) Base liquor: Non-glutinous rice - 500g, yeast - 300g, water - 2.7L Additional liquor: Glutinous rice - 4kg, additional water - 400ml, +base liquor - I made the liquor with half the amount. Making base liquor 1. Soak the non-glutinous rice and grind the rice flour in a mill. 2. Knead the rice flour with hot water (45ml per 100g), then make holey rice cakes. 3. When the water boils, add the rice cakes and boil them to remove any lumps. Then, add 2.7L of the water the rice cakes were boiled in and remove any lumps. Let it cool. 4. When cooled, add nuruk (300g) and beat evenly. 5. Place in a jar and ferment for 36 hours (adjust the time depending on the amount of water). Making additional liquor 1. Wash 4kg of glutinous rice thoroughly until the water runs clear, soak for more than 4 hours, and drain for 30 minutes to 1 hour. 2. When the water boils, steam the cooked rice, flip it over once halfway through, and steam with additional water (400ml) (about 40 to 50 minutes in total). 3. Once the cooked rice is fully steamed, spread it out on a mat and let it cool. 4. After cooling the base liquor, mix it with the cooked rice, break up the rice grains individually, and beat it to saccharify. 5. Place the rice in the jar. 6. Warm the floor and ferment at a temperature of around 25 degrees for about 48 hours. 7. After 48 hours, cool to a temperature lower than room temperature (around 22 degrees). 8. Do the secondary fermentation slowly again. 9. The alcohol will mature in about a month, so you can mix it and drink it, or it will be even better if you pour out the cheongju. Fragrant Korean liquor, Hyangju # Hyangju with the scent of lotus flowers # Brewing Hyangju along the kitchen door #
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