''Dansul'' () or ''gamju'' () is a milky (or cloudy) Korean
rice wine
Rice wine is an alcoholic beverage fermentation, fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch, during wh ...
made with
rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
,
glutinous rice
Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals.
Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also hav ...
, and ''
nuruk
''Nuruk'' () is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including '' takju'', ''cheongju'', and soju. It is an essential ingredient in shindari and is mixed with rice.Nowicki, Ste ...
'' (fermentation starter).
Due to the incomplete fermentation of the rice, the wine has relatively low alcohol content (2‒3%
ABV
Alcohol by volume (abbreviated as alc/vol or ABV) is a common measure of the amount of alcohol contained in a given alcoholic beverage. It is defined as the volume the ethanol in the liquid would take if separated from the rest of the solution, ...
) and sweet and slightly tangy notes.
Preparation
Steamed
rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
and/or
glutinous rice
Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals.
Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also hav ...
is mixed with ''
nuruk
''Nuruk'' () is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including '' takju'', ''cheongju'', and soju. It is an essential ingredient in shindari and is mixed with rice.Nowicki, Ste ...
'' (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
''Jiuniang'' is a sweet, soup- or pudding-like dish in Chinese cuisine. It is also known as sweet wine or sweet rice wine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts o ...
'' – Chinese equivalent of ''Dansul''
*''
Amazake
is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. ''Amazake'' dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using ...
'' – Japanese equivalent of ''Dansul''
References
Korean alcoholic drinks
Rice wine
{{Korea-cuisine-stub