Dansul
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| 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 (Korean: 단술; lit. sweet wine) or gamju (감주; 甘酒) is a milky (or cloudy) Korean rice wine made with rice, glutinous rice, and nuruk (fermentation starter). Due to the incomplete fermentation of the rice, the wine has relatively low alcohol content (2‒3% ABV) and sweet and slightly tangy notes.
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). It is left to ferment for several hours at 60 °C (140 °F), and sieved before served.
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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