''Dansul'' () or ''gamju'' (), translated as sweet wine, is a milky (or cloudy)
rice wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the so ...
made with
rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
,
glutinous rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
, 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
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
and/or
glutinous rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
is mixed with ''
nuruk'' (fermentation starter), lightly pounded, and heated in water until the temperature reaches .
It is left to ferment for several hours at , and sieved before served.
See also
*''
Jiuniang'' – Chinese equivalent of ''Dansul''
*''
Amazake'' – Japanese equivalent of ''Dansul''
References
Korean alcoholic drinks
Rice wine
{{Korea-cuisine-stub