Dansul
| Type | Rice wine |
|---|---|
| Country of origin | Korea |
| Region of origin | East Asia |
| Alcohol by volume | 2‒3% |
| Ingredients | Rice, glutinous rice, nuruk |
| Korean name | |
| Hangul | 단술 |
|---|---|
| Revised Romanization | dansul |
| McCune–Reischauer | tansul |
| IPA | [tan.sul] |
| Hangul | 감주 |
| Hanja | 甘酒 |
| Revised Romanization | gamju |
| McCune–Reischauer | kamju |
| IPA | [kam.dʑu] |
Dansul (단술) or gamju (감주; 甘酒), translated as sweet wine, is a milky (or cloudy) rice wine made with rice, glutinous rice, and nuruk (fermentation starter).[1][2][3][4] Due to the incomplete fermentation of the rice, the wine has relatively low alcohol content (2‒3% ABV) and sweet and slightly tangy notes.[5]
Preparation[]
Steamed rice and/or glutinous rice is mixed with nuruk (fermentation starter), lightly pounded, and heated in water until the temperature reaches 60 °C (140 °F).[1] It is left to ferment for several hours at 60 °C (140 °F), and sieved before served.[1]
See also[]
References[]
- ^ a b c "gamju" 감주. Doopedia (in Korean). Doosan Corporation. Retrieved 5 May 2017.
- ^ McKay, Marianne; Buglass, Alan J.; Lee, Chang Gook (2011). Buglass, Alan J. (ed.). Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects. Wiley. p. 212. ISBN 978-0-470-51202-9.
- ^ Heu, Mun-Hue; Moon, Huhn-Pal (2010). Sharma, S. D. (ed.). Rice: Origin, Antiquity and History. Boca Raton, FL: CRC Press. p. 150. ISBN 978-1-57808-680-1.
- ^ Lim, T. K. (2013). Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits. Dordrecht, The Netherlands: Springer. p. 307. ISBN 978-94-007-5652-6.
- ^ 박, 종인 (10 December 1998). "탁주 공급구역 제한 폐지". Kyunghyang Shinmun (in Korean). Retrieved 5 May 2017 – via Naver.
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