Dansul Explained
| Korean name |
| Hangul: | Korean: 단술 |
| Hanja: | none |
| Rr: | dansul |
| Mr: | tansul |
| Koreanipa: | pronounced as /ko/ |
| Hangul1: | Korean: 감주 |
| Hanja1: | Korean: 甘酒 |
| Rr1: | gamju |
| Mr1: | kamju |
| Koreanipa1: | pronounced as /ko/ |
Dansul or gamju 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]
Preparation
Steamed rice and/or glutinous rice 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
Notes and References
- Web site: gamju. Doopedia. Doosan Corporation. ko. ko:감주. 5 May 2017.
- Book: Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects. McKay. Marianne. Buglass. Alan J.. Lee. Chang Gook. Wiley. 2011. 978-0-470-51202-9. Buglass. Alan J.. 212.
- Book: Rice: Origin, Antiquity and History. Heu. Mun-Hue. Moon. Huhn-Pal. CRC Press. 2010. 978-1-57808-680-1. Sharma. S. D.. Boca Raton, FL. 150.
- Book: Lim, T. K.. Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits. Springer. 2013. 978-94-007-5652-6. Dordrecht, The Netherlands. 307.
- News: 탁주 공급구역 제한 폐지. 박. 종인. 10 December 1998. Kyunghyang Shinmun. 5 May 2017. ko. Naver.
