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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Rice
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
Cook the Rice
Drain the soaked rice and steam it for about 30 minutes until fully cooked. Allow it to cool slightly.
Mix Ingredients
In a large bowl, combine the cooked rice, sugar, and plum extract. Mix well until the sugar is dissolved.
Add Yeast
Sprinkle the yeast over the rice mixture and gently mix it in. Ensure that the yeast is evenly distributed.
Fermentation
Transfer the mixture to a clean, sterilized container. Cover with a cloth and let it ferment at room temperature for about 1 week, stirring once daily.
Strain and Add Alcohol
After fermentation, strain the mixture through a fine mesh sieve or cheesecloth to separate the liquid from the solids. Add the distilled alcohol to the strained liquid.
Bottle and Age
Pour the Solsongju into clean bottles, seal them, and let them age in a cool, dark place for at least 2 weeks before serving.