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Alcoholic drinks from Andong, North Gyeongsang, and other parts of Korea
Traditional soju is a spirit distilled from a fermented mash of rice and nuruk, the Korean wheat-cake starter. In the Andong master's method, rice and home-made nuruk ferment about 15 days, and the mash is distilled in a pot still (sojutgori) until the spirit running off has fallen to about 45 % alcohol. It is a different drink from green-bottle soju, which is diluted neutral spirit. Made in 6 steps over 35 days. The longest step, make and age the wheat nuruk, takes 20 days (Han J.-G. 2004). Saccharomyces cerevisiae, including strains taken from traditional nuruk and Aspergillus and other moulds of the nuruk, which turn the rice starch to sugar do most of the fermenting.
| Main step | 20 daysReported[seoul2004] | Make and age the wheat nuruk |
|---|---|---|
| Temperature | 25 °CMeasured[lee2017] | Ferment the mash |
| 1 kg | Wheat, ground · Made into nuruk, the starter cake[seoul2004] |
| 5 kg | Rice · Washed, soaked and steamed hard (godubap)[seoul2004] |
| As needed | Water · Mixed in with the nuruk and rice[seoul2004] |
| Starter | koji/qu/mold-starter (wheat nuruk) |
Total time across the recorded steps: 35 days
What changes: Moulds and yeasts grow through the pressed wheat cakes over about 20 days
Ground wheat is kneaded with water and trodden into a mould. The dried nuruk is left out one night in the dew to take away its musty smell. Output: nuruk.
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
Traditional soju is distilled from a nuruk rice mash much like yakju, in a pot still, and bottled strong. Green-bottle soju is neutral spirit diluted to 15–35 % with water and flavourings.
Every number is labelled with how it is known. How this atlas is made
Distilling reached Korea with the Mongol invasions of the late Goryeo period (13th century), and the sojutgori was used until the first half of the 20th century. In Andong, soju became the household spirit of scholar-official families. Production stopped under Japanese rule and again after a 1961–62 ban on rice for liquor. Jo Ok-hwa received a licence to make Andong soju in September 1990, and Lee and colleagues date the return of rice-based soju to 1991.
