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Alcoholic drinks from Korea
Gwaha-ju, "the wine that passes the summer", is a Korean rice wine made to keep through the hot season. In the Seoul style, distilled soju is poured into a fermenting yakju (clear rice wine), which raises its strength to about 18–23 % so that it keeps; the Gimcheon style instead brews the wine sweet and thick. It is a honyangju, a drink that mixes brewing and distilling. Made in 4 steps over 12 days – 19 days. The longest step, finish fermenting and mature, takes 12 days (Choi S.-W 2026).
| Main step | 12 daysReported[choi2026] | Finish fermenting and mature |
|---|---|---|
| Acidity | pH 4–4.1Measured[choo2023] | Finish fermenting and mature |
| Rice[bae2006] |
| Nuruk made from wheat flour (bungok) · The fine flour nuruk was the kind used for yakju and gwaha-ju[bae2006] |
| Distilled soju · Added during fermentation; some versions use soju infused with herbs such as Lithospermum root (jicho)[bae2006][choi2026] |
| Starter: koji/qu/mold-starter: wheat nuruk |
Total time across the recorded steps: 12 days – 19 days
What changes: Steamed rice, crumbled nuruk and water go into the crock
Output: rice wine mash.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gwaha-ju is yakju strengthened with distilled soju during fermentation, so it is both brewed and distilled. Plain yakju is only brewed; unsterilised yakju turned too sour to drink after about 23 days at 25 °C in one shelf-life study.
No safety limits specific to gwaha-ju were found. The added spirit and the high alcohol help it keep through hot weather.
Every number is labelled with how it is known. How this atlas is made
Gwaha-ju and hapju appeared in the late Joseon period, adding honyangju (mixed brewed and distilled drinks) to Korea's takju, yakju and soju. Fine wheat-flour nuruk was made specially for yakju and gwaha-ju.
