Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Hwayo X.Premium Rice Whisky
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hwayo X.Premium Rice Whisky Ingredients
Method
Brewing Process
Prepare the Rice
Rinse the Korean rice thoroughly under cold water until the water runs clear. Soak the rice in water for about 6 hours, then drain.
Cook the Rice
Steam the soaked rice for about 30-40 minutes until it's fully cooked and sticky. Let it cool to room temperature.
Prepare the Koji
Mix the cooled rice with Koji and let it ferment for about 24 hours in a warm place.
Mix Ingredients
In a large fermentation vessel, combine the fermented rice with water and yeast. Stir well to ensure even mixing.
Ferment
Cover the vessel with a cloth and let it ferment for about 1-2 weeks at room temperature, stirring daily.
Distill
After fermentation, transfer the mixture to a distillation apparatus and distill the liquid. Collect the distillate.
Aging
Store the distilled liquid in a clean container for aging. Let it age for at least 6 months to develop flavor.
Bottle
Once aged, bottle the Hwayo X.Premium Rice Whisky in clean bottles and seal tightly.