총 31페이지
2페이지 본문시작
Tastes of yeonggi
Written by Park Sung-youn
Photographed by Jeon Taeg-su
Food Styled by Kim Jin-ju
Nuruk
Namhansanseong soju
Fermented Malt
Distilled Liquor
Namhansanseong soju (distilled liquor) is a notable, tradition-
the addition of sweet grain syrup, Namhansanseong soju
ed, it is filtered through a cloth bag or sieve. What is especially
biting taste on the tongue before the gentle bouquet
al rice wine that was first produced during the reign of King
acquires a much sweeter and more savory flavor than other
interesting about this process is that the type and proof of the
spreads throughout the mouth. At this point, the drinker has
Seonjo (1568-1608) during the Joseon Dynasty. The wine
liquors. The manufacturing process ensures that the taste
liquor differ according to how much filtering is done. Filtered
a pleasant feeling akin to a week electric current coursing
commemorated the completion of Namhansanseong, a
remains pleasant, even after long periods of storage.
once, it becomes the cloudy, unrefined rice wine known as
through the body. Another strong point of the wine is that
stone fortress located in Gwangju, Gyeonggi Province. It
Namhansanseong soju brewed using the following
makgeolli. Filtered several times, it becomes the clear wine
the taste is mild despite the relatively high alcohol content.
was subsequently presented to the king each year. In the
process. After the nuruk fermentation is complete, rice is
known as cheongju. The rice wine’s proof is more than 85 at
Traditionally, liquor has been thought to have no nutrition-
making of Namhan-sanseong soju, grain syrup is added to
boiled and allowed to cool before grain syrup, water and nuruk
first, but filtering reduces this figure to 40, the appropriate level
al value, but Namhansanseong soju is rich in minerals which
‘nuruk’ (fermented malt) to produce a Korean rice wine of
are added to the rice and mixed thoroughly. The mixture is then
to bring out the unrivalled taste of Namhansanseong soju. The
help stimulate the appetite and relieve fatigue by promoting
unsurpassed quality. A fermenting agent in the process of
put in a jug and further fermented in a warm place for three to
taste and bouquet of this drink is so appealing that it is said to
blood circulation when modest amounts are consumed.
brewing rice wine, nuruk is what results when ground wheat
five days, until air bubbles burst out of the jug, or ‘boil up’ as the
have captivated even the king in ancient times.
To purchase Namhansanseong soju, visit www.sansung-
is kneaded and left in a warm place for fermentation. With
Korean expression goes. After the wine is sufficiently ferment-
Upon taking a sip of the wine, the drinker feels a slightly
soju.co.kr
Written by Park Sung-youn
Photographed by Jeon Taeg-su
Food Styled by Kim Jin-ju
Nuruk
Namhansanseong soju
Fermented Malt
Distilled Liquor
Namhansanseong soju (distilled liquor) is a notable, tradition-
the addition of sweet grain syrup, Namhansanseong soju
ed, it is filtered through a cloth bag or sieve. What is especially
biting taste on the tongue before the gentle bouquet
al rice wine that was first produced during the reign of King
acquires a much sweeter and more savory flavor than other
interesting about this process is that the type and proof of the
spreads throughout the mouth. At this point, the drinker has
Seonjo (1568-1608) during the Joseon Dynasty. The wine
liquors. The manufacturing process ensures that the taste
liquor differ according to how much filtering is done. Filtered
a pleasant feeling akin to a week electric current coursing
commemorated the completion of Namhansanseong, a
remains pleasant, even after long periods of storage.
once, it becomes the cloudy, unrefined rice wine known as
through the body. Another strong point of the wine is that
stone fortress located in Gwangju, Gyeonggi Province. It
Namhansanseong soju brewed using the following
makgeolli. Filtered several times, it becomes the clear wine
the taste is mild despite the relatively high alcohol content.
was subsequently presented to the king each year. In the
process. After the nuruk fermentation is complete, rice is
known as cheongju. The rice wine’s proof is more than 85 at
Traditionally, liquor has been thought to have no nutrition-
making of Namhan-sanseong soju, grain syrup is added to
boiled and allowed to cool before grain syrup, water and nuruk
first, but filtering reduces this figure to 40, the appropriate level
al value, but Namhansanseong soju is rich in minerals which
‘nuruk’ (fermented malt) to produce a Korean rice wine of
are added to the rice and mixed thoroughly. The mixture is then
to bring out the unrivalled taste of Namhansanseong soju. The
help stimulate the appetite and relieve fatigue by promoting
unsurpassed quality. A fermenting agent in the process of
put in a jug and further fermented in a warm place for three to
taste and bouquet of this drink is so appealing that it is said to
blood circulation when modest amounts are consumed.
brewing rice wine, nuruk is what results when ground wheat
five days, until air bubbles burst out of the jug, or ‘boil up’ as the
have captivated even the king in ancient times.
To purchase Namhansanseong soju, visit www.sansung-
is kneaded and left in a warm place for fermentation. With
Korean expression goes. After the wine is sufficiently ferment-
Upon taking a sip of the wine, the drinker feels a slightly
soju.co.kr
2페이지 본문끝
메뉴
현재 포커스의 아래내용들은 동일한 컨텐츠를 가지고 페이지넘김 효과및 시각적 효과를 제공하는 페이지이므로 스크린리더 사용자는 여기까지만 낭독하시고 위의 페이지이동 링크를 사용하여 다음페이지로 이동하시기 바랍니다.