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Ingredients
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Main Ingredients
Optional Flavorings
Method
Preparation
- 1
Prepare the Rice
Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in water for 4-6 hours to soften.
- 2
Cook the Rice
Drain the soaked rice and steam it in a bamboo steamer or a rice cooker for about 30 minutes until fully cooked and tender.
- 3
Prepare the Yeast Mixture
In a separate bowl, dissolve the yeast in warm water (around 100°F or 37°C) and let it sit for about 10 minutes until foamy.
- 4
Combine Ingredients
In a large fermentation vessel, mix the steamed rice, glutinous rice, malted barley, and the yeast mixture. Add 4 cups of water and stir well.
Fermentation
- 5
Initial Fermentation
Cover the vessel with a clean cloth and let it ferment at room temperature (around 70°F or 21°C) for about 7-14 days. Stir daily and check for bubbling.
- 6
Strain the Mixture
Once fermentation is complete, strain the mixture through a fine mesh sieve or cheesecloth into a clean container, discarding the solids.
Distillation
- 7
Distill the Liquid
Pour the strained liquid into a distillation apparatus. Heat slowly to allow the alcohol to evaporate and condense in a separate container.
- 8
Collect the Soju
Collect the distillate, which is your soju. The alcohol content will depend on the distillation method used.
Optional Flavoring
- 9
Add Flavorings
If desired, mix in fruit puree, honey, or herbs into the distilled soju for added flavor. Allow it to infuse for a few days.
