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Alcoholic drinks from Korea
Steamed rice is fermented with nuruk, a wheat cake starter that carries moulds, yeasts and lactic bacteria, often in two stages. The mash is strained cloudy, usually thinned with water, and drunk young and cold. Made in 5 steps over 8.1 days – 39 days. The longest step, main mash (deotsul), takes 7–37 days (Wong B 2023) and runs at 15–25 °C (Wong B 2023). Saccharomyces cerevisiae and Saccharomycopsis fibuligera do most of the fermenting.
| Main step | 7–37 daysReported[wong2023][song2022] | Main mash (deotsul) |
|---|---|---|
| Temperature | 15–25 °CReported[wong2023][song2022] | Main mash (deotsul) |
| Acidity | pH 3.6–4.4Reported[wong2023] | Strain and thin |
| 400 g | Non-glutinous rice, milled to powder · For the seed mash, cooked 15 min with the water below[wong2023] |
| 1.25 L | Water for the seed mash[wong2023] |
| 200 g | Ground wheat nuruk · Added to the seed mash once it cools to 25 °C[wong2023] |
| 2 kg | Glutinous rice · Washed, soaked 3 h, drained 1 h and steamed 120 min[wong2023] |
| 1.5 L | Water for the main mash[wong2023] |
| 1 L | Seed mash from the first stage[wong2023] |
| Starter | koji/qu/mold-starter (nuruk; factories may also add pure yeast) |
Total time across the recorded steps: 8.1 days – 39 days
What changes: Steam cooks the soaked rice, which then cools to 25 °C
Output: steamed rice (godubap).
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
Makgeolli is the cloudy brew; yakju and cheongju take only the clear layer from the same kind of mash. Unlike sake, it starts from nuruk, a wild wheat cake that carries moulds, yeasts and lactic bacteria together, in place of pure rice koji and a selected yeast. Live makgeolli is sold young and unpasteurised.
Korea's Food Code limits methanol in takju to 0.5 mg/mL. Live makgeolli is unpasteurised and keeps changing, so keep it at about 4 °C. WHO says no level of alcohol use is safe for health.
Hazards the sources name: Enterobacteria (Pantoea agglomerans, Enterobacter cloacae) detected in the mash.
Every number is labelled with how it is known. How this atlas is made
