Andong soju
From Wikipedia, the free encyclopedia
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| Type | Soju |
|---|---|
| Origin | Andong, Korea |
| Korean name | |
| Hangul | 안동소주 |
| Hanja | 安東燒酒 |
| RR | Andong soju |
| MR | Andong soju |
| IPA | an.doŋ.so.dʑu |
Andong soju (안동소주; 安東燒酒; in some brand names 安東燒酎) is a traditional type of distilled soju produced in Andong, North Gyeongsang Province, South Korea. [1]
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Andong soju is an alcoholic drink. Ŭmsik timibang (a 17th-century cookbook written by Chang Kyehyang) states that 18 litres (4.0 imp gal; 4.8 US gal) of steamed rice mixed with 9 litres (2.0 imp gal; 2.4 US gal) of nuruk (dried fermentation starter) and 36 litres (7.9 imp gal; 9.5 US gal) of water have to be fermented for 7 days, after which the rice wine is mixed with 2⁄3 parts water and distilled.[2] Today, the rice wine for distilled soju is usually fermented for about 15 days.
The process of making the fermentation starter (nuruk) for Andong soju consists of washing and drying wheat, which is then crushed and mixed with water. After, it is filtered, fermented, mixed with hard-boiled rice, and placed in a jug with water for about 15 days. The aged liquor is then boiled in a sot (cauldron). A soju gori (two-storied distilling appliance with a pipe), and a cooling device are placed on the sot, and flour dough is used to make an air-tight seal. It is spread on the gap between the soju gori and the cooling device so that no steam escapes.
When the aged liquor is heated, it vaporizes, and the vaporized steam is cooled by the cold water in the upper parts of the soju gori. This causes the vaporized alcohol to be condensed and trickle down through the pipe.
