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Alcoholic drinks from Korea
Ihwaju is an old Korean rice wine named after the pear blossom; an 18th-century text says to brew it after the pear trees flower. Steamed rice flour is mixed with this rice nuruk and malt powder and packed into a jar with no added water. It ripens into a very sweet, low-alcohol wine that keeps for a year without heating or preservatives. Made in 7 steps over 17 days. The longest step, incubate the nuruk, takes 10 days (Kim J.O 1993) and runs at 25–28 °C (Kim J.O 1993). Aspergillus oryzae, the only mould grown from the rice nuruk and Hansenula sp., the only yeast grown from the rice nuruk do most of the fermenting.
| Main step | 10 daysReported[kim1993] | Incubate the nuruk |
|---|---|---|
| Temperature | 25–28 °CReported[kim1993] | Incubate the nuruk |
| Acidity | pH 3.9Reported[kim1993] | Ferment and keep in the jar |
| 1,770 g (1 doe) | Non-glutinous rice · For the rice nuruk[kim1993] |
| 3,540 g (2 doe) | Non-glutinous rice · For the wine[kim1993] |
| 1,300 g (half a doe) | Glutinous rice · For the wine[kim1993] |
| 800 g | Rice nuruk powder[kim1993] |
| 250 g | Malt powder (yeotgireum)[kim1993] |
| About 540–720 mL | Soju · Sprinkled on the mash and its surface to keep it from drying[kim1993] |
| Starter | koji/qu/mold-starter (rice nuruk, ihwagok) |
Total time across the recorded steps: 17 days
What changes: Rice soaks for days in cool water until it softens and smells sour
In trial soaks the rice took 12 days at 12 °C, 7 days at 14–15 °C and 5–6 days at 16–18 °C. A rank smell and a scum on the water show the soak is working. Output: soaked, softened rice.
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
Ihwaju is made with a nuruk of rice instead of wheat, and with no water added to the mash, so it stays very sweet and low in alcohol. Wikipedia's makgeolli article describes it as thick enough to eat with a spoon. The rice nuruk carries mainly one mould, Aspergillus oryzae, and one yeast, Hansenula, unlike the mixed flora of wheat nuruk.
In the 1993 study the wine kept for a year without heat treatment or preservatives, at about pH 3.9.
Every number is labelled with how it is known. How this atlas is made
Ihwaju recipes appear in Korean texts from the early 18th century, including Sallim gyeongje (about 1715) and Jeungbo sallim gyeongje (1766). In 1991 Kim and Kim recorded the method from a traditional maker in Andong and brewed it.
