Kanghaju

''Gwaha-ju'' () is a traditional Korean fortified rice wine. The refined rice wine '' cheongju'' (also called ''yakju'') is fortified by adding the distilled spirit soju to produce ''gwaha-ju''. Popular varieties include ''gangha-ju'' () of Boseong and Yeonggwang in South Jeolla Province, ''sinseon-ju'' () of Namwon in North Jeolla Province, and ''yak-soju'' () of Suwon in Gyeonggi Province.

Name

The word ''gwaha-ju'' () consists of three syllables: ''gwa'' () meaning "to pass" or "to last", ''ha'' () meaning "summer", and ''ju'' () meaning "alcoholic beverage". The name suggests that the rice wine retains its flavor after the hot and humid summer, due to the fortification (addition of soju).

Regional varieties of ''gwaha-ju'' are called by their own regional names such as ''gangha-ju'' (), ''sinseon-ju'' (), and ''yak-soju'' ().

Other names mentioned in old documents include ''gwaha-baekju'' () in '' Sanga Yorok'', a mid-15th century cookbook, and ''ohyang-soju'' () in '' Imwon gyeongjeji'', an 1827 encyclopedic compilation.

History

''Gwaha-baekju'' was first mentioned in '' Sanga Yorok'', a mid-15th century cookbook, but the rice wine was made without fortification. The earliest recorded recipe for fortified ''gangha-ju'' appears in '' Eumsik dimibang'', a 1670 cookbook. Other Joseon books that mention the fortified rice wine include '' Jubangmun'', '' Chisaeng yoram'', '' Yeokjubangmun'', '' Eumsikbo'', ''Sallim gyeongje'', ''Gyuhap chongseo'', and '' Imwon gyeongjeji''.

''Gwaha-ju'' was a devised product for hot and humid summers in the Korean Peninsula, during which regular ''cheongju'' (rice wine) was hard to brew and easily spoiled, and regular soju (distilled liquor) was too strong. The fortified rice wine was a luxurious prestige drink made in the wealthy households of '' yangban'' gentries in the early 15th century, but gradually spread and became popular among commonality.

Many legacy ''gwaha-ju'' recipes disappeared due to the harsh periods of Japanese forced occupation (1910–1945) and the Korean War (1950–1953). Today, only a few regional varieties such as ''gangha-ju'' () of Boseong and Yeonggwang in South Jeolla Province, ''sinseon-ju'' () of Namwon in North Jeolla Province, and ''yak-soju'' () of Suwon in Gyeonggi Province, survive, with the recipes being transmitted within families.

Varieties and brewing

A recipe for ''gwaha-ju'' in the 17th century cookbook '' Eumsik dimibang'' states:

A bottle of boiled and cooled water is added to '' nuruk'' (fermentation starter) powder and set aside overnight, strained with additional sterile water. A '' mal'' () of glutinous rice is steamed, cooled, and mixed with the ''nuruk''-solution. After 3 days of primary fermentation, 20 ''bokja'' () of soju (distilled liquor) is added to the rice wine. The fortified rice wine is consumed after 7 days of secondary fermentation.

A recipe for ''gwaha-ju'' in the 1809 encyclopaedia ''Gyuhap chongseo'' states:

1–2 '' doe'' () of white non-glutinous rice is cooked into '' beombeok'' (thick porridge), cooled, and mixed with ''nuruk'' powder. A ''mal'' () of glutinous rice is steamed, cooled, and mixed with the ''nuruk'' mixture. After 7 days of primary fermentation, 20 ''bokja'' () of soju (distilled liquor) is added to the rice wine.

Today, family recipes passed down through generations usually utilize various medicinal herbs as supplementary ingredients. A recipe in the 1827 document '' Imwon gyeongjeji'' states that ''ohyang-soju'' (five flavour distilled liquor) is made by: "brewing rice wine with cooked glutinous rice and '' nuruk'' (fermentation starter); adding powdered herbs such as sandalwood, costus, snowparsley, and clove, as well as whole walnuts and jujubes and soju (distilled liquor) after the primary fermentation; sealing hermetically for the secondary fermentation; opening the wine jar after 7 days and sealing again; and letting age for 29 days."

Boseong ''gangha-ju''

Boseong ''gangha-ju'' is the fortified rice wine brewed in Do Hwa-ja's house in Boseong County, South Jeolla Province. The family recipe uses jujubes, ginger, and '' gotgam'' (dried persimmon).

Namwon ''sinseon-ju''

Namwon ''sinseon-ju'' is the fortified rice wine brewed in Gim Gil-im's house in Namwon, South Jeolla Province. The family recipe uses pine needles, mung beans, chestnuts, ginseng, dried poria, and bamboo leaves.

Suwon ''yak-soju''

Suwon ''yak-soju'' is the fortified rice wine brewed in Gim Myeong-ja's house in Suwon, Gyeonggi Province. The family recipe uses longan, dried ginseng, steamed jujubes, ginger juice, and cinnamon.

Yeonggwang ''gangha-ju''

Yeonggwang ''gangha-ju'' is the fortified rice wine brewed in Jo Hui-ja's house in Yeonggwang County, South Jeolla Province. The family recipe uses roasted goji berries, steamed jujubes, ganghwal, longan, and ginger juice.

See also

* Fortified wine
* List of Korean beverages

References

{{Rice drinks

Fortified wine
Korean alcoholic drinks
Rice wine