> Korean Food top10 > Juntongju >How to
brew Traditional Liquor
First, Mind Control
Our ancestors regarded mind control as an important
element while brewing liquor. First of all, they cleaned
their body and mind and offered a sacrificial rite
before they start to brew.
Malt is a substance to form a mass of wheat so that
molds and yeast grow well in there. Malt makes molds
spread out evenly and makes good liquor smell.
of Raw Ingredients
Main ingredients of traditional liquor are grains,
and among the grains the representative one is rice.
The taste of rice wine depends on how to process rice.
Sometimes hot water is poured to rice powder to use
it as a raw material for rice wine and sometimes rice
is steamed in an earthenware steamer.
When steamed rice for making wine and malt were made,
the steamed rice and malt powder are put into the
cooled down water after boiling and put them into
the liquor jug for brewing. The liquor jug should
be kept in a place where temperature is appropriate
with some wind blowing so that the temperature of
liquor jug does not go up too high. In order to check
whether the liquor is matured or not, knock the jug
and clear sound is the sign of well-done liquor.