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| Home < The food
culture of Andong < General information about Andong-Soju |
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According to
the "Kwonheesikgyeong" issued early in the 19th
century, Hollanders brought Araki to Korea. It is presumed
that the liquid was brandy. The liquid was called Araki
in Arabic, Ara in Mongol, Alki in Manchu, Arakju in Korean.
It is also called Noju, Hwaju, Hanju, baekju, and giju.
Andong-Soju is the most famous traditional liquid in Korea.
From the fact that Mongolian soldiers, invaded Goryeo,
established a supply base in Andong, it is presumed that
Andong has become the production center of Soju since
then. Andong-Soju has enjoyed successful production and
transmission because of its fragrance and unique flavor
since the Goryeo dynasty.
Andong-Soju, made with superior spring water, high-quality
rice of Andong, and traditional know-how, has a savory
aroma, unique fragrance, and a suave taste in spite of
the fact that it contains 45 proof. It has also been used
for medical purposes, and is still used medicinally today,
to treat wounds, stomachaches, inappetence, and indigestion
in Andong.
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After Grinding 8 kilograms
of unrefined wheat, Knead it with 3 liters of water,
tread it, pound it up, and then dry it in order
to remove a malodor of grain
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Wash 40 kilograms of nonglutinous
rice, soak it in water for 5¢¦6 hours, steam it with
a rice steamer for an hour in order to make hard-steamed
rice, after spreading it on to a straw mat, cool
it, mix it with 70 liters of water and 8 kilograms
of malt made from glutinous rice, put it in a liquor
jug add 5 liters of an admixture of malt and steamed
rice, and then ferment it for about 2 weeks in order
to produce raw spirits
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Put well-fermented raw spirits in
a cauldron, fill the gap between the steamer and
the cauldron, heat, renew cold water using freezer
and distilling bowl. alcohol is distilled and drained
from the distilling bowl. The liquid is Soju. |
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