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Alcoholic drinks from Korea
Yakju is the clear wine taken from a rice mash fermented with nuruk, the Korean wheat-cake starter, and yeast. Steamed rice, water and nuruk ferment for about two weeks, often with more rice added in later stages, and only the clear wine is kept, not the cloudy mash. It is stronger than makgeolli, about 15 % alcohol or more. Made in 5 steps over 12 months. The longest step, age (some wines), takes 12 months (Kang J.E 2018) and runs at 45 °C (Kang J.E 2018). Saccharomyces cerevisiae, the main alcohol-making yeast and Aspergillus oryzae and other moulds of the nuruk, which turn rice starch into sugar do most of the fermenting.
| Main step | 12 monthsMeasured[kang2018] | Age (some wines) |
|---|---|---|
| Temperature | 45 °CMeasured[kang2018] | Age (some wines) |
| 492 g | Steamed rice · Washed, soaked 1 h, drained 1 h and steamed 40 min[kang2018] |
| 8.2 g | Nuruk, ground · Mixed with 300 mL of the water first[kang2018] |
| 800 mL in all | Water · 300 mL with the nuruk and 500 mL added with the rice[kang2018] |
| 0.1 % of the total weight | Yeast[kang2018] |
| Starter | koji/qu/mold-starter (nuruk) plus yeast |
Total time across the recorded steps: 12 months
What changes: Washed and soaked rice is steamed until cooked through
Output: steamed 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
Yakju comes from the same kind of nuruk mash as makgeolli, but only the clear wine is taken, not the cloudy mash. It is brewed in more stages, matured longer and cooler, and ends about twice as strong.
Korea's quality certification for yakju sets methanol at 0.3 mg/mL or less and requires E. coli to be absent.
Every number is labelled with how it is known. How this atlas is made
More than 200 alcoholic drinks are described in Korean books of the 17th to 19th centuries, brewed in one to four stages. Japanese brewers industrialised rice wine in the late 19th century and brought pure-culture methods to Korea.
