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). [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]
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]