How Do You Make Soju?
Soju is a Korean rice wine that is made from rice and the Nuruk enzyme, which converts the rice to sugar so that when yeast is added, it becomes fermented. Soju can also be made from potato or barley, sweet potato, tapioca or wheat. This wine is clear and runs from 20% alcohol content to 45% alcohol content. Soju tastes much like vodka but sweeter. Its Korean meaning is “burned wine.” Rinse 2 cups of Korean white rice in cool water and then soak in cool water for one hour. This makes the rice brittle and will help the process. Now steam the rice in the rice steamer for an hour, which softens the rice, aiding in the conversion of the starches later. Remove the steamed rice and allow it to cool for five minutes, and then place it in the sanitized container. Add 4 cups of cold water to the air lock container and stir in 8 tablespoons of the Nuruk enzyme and stir. You can also boil a cup of water and add the enzyme prior to adding to this mixture to help it dissolve faster. Stir in the pac
