prolog

CHAPTER 1: First encounter with traditional liquor

Bubbling, whispering, together for life! Makgeolli fermentation therapy
Romance is everything! The world of fermentation
What is traditional liquor?
The story of alcohol recorded in history, from the Three Kingdoms period to modern times.
Distinction between takju/yakju/soju
[Column] Yunjudang's Recommended Traditional Liquors

CHAPTER 2: Before Making Alcohol, Learn the Basics of Fermentation

The world of alcoholic fermentation made easy
Distinction between Danyangju, Iyangju, and Samyangju
The Alchemy of Yeast
Yoon Joo-dang's Makgeolli Brewing Tips
Yun Ju-dang's Guide to Making Good Sake

CHAPTER 3: Introducing the Materials for Brewing

Introduction to Basic Materials
Tool Introduction

CHAPTER 4: Making Your Own Essential Fermentation Agent, Nuruk

Whole wheat yeast (fermented grain)
Ihwagok
Baeksu Hwandonggok
Leaven raising
Managing the temperature
Aging, preparation, and use

CHAPTER 5: Basic Makgeolli: Making it Anywhere with Just Rice and Yeast

STEP 1: Prepare the cooked rice
Washing rice
Soak and rinse again
Steaming cooked rice
Cooling the cooked rice

STEP 2: Making yeast

STEP 3: Making Makgeolli
Mix rice, water, and yeast evenly
Put in a fermentation tank
Fermenting at home
Filter, bottle, and age
Basic glutinous rice makgeolli recipe
Basic Non-glutinous Rice Makgeolli Recipe

CHAPTER 6: Four Seasons Makgeolli Recipes

spring
Strawberry Makgeolli
Pine needle makgeolli
Mugwort Makgeolli
Acacia Makgeolli
Lee Hwa-ju

summer
Lotus leaf makgeolli
Baek Su-hwan Dong-ju
Corn makgeolli per second
Omija Makgeolli
Melon Makgeolli

autumn
Chestnut Makgeolli
Pumpkin Makgeolli
Deodeok makgeolli
Black rice (brown rice) makgeolli

winter
Yuja Makgeolli
Pomegranate Makgeolli
Tangerine Makgeolli
Moju (Korean Bang Show)

Yunjudang's Makgeolli Fermentation Tips
[Column] Yoon Joo-dang's Makgeolli Brewing Abroad

CHAPTER 7 Four Seasons Clear Wine Recipes

STEP 1 Common Course
Making rice flour
Making clear liquor using four methods
1) Making rice wine with rice wine base
2) Making with mixed base
3) Making with white rice wine base
4) Making the base of the glutinous rice

STEP 2 Cooling the base liquor

STEP 3 Adding

Magnolia (spring)
Native Bokbunja Fruit Wine (Summer)
Green Grape Wine (Summer)
Ojongju Visit (Autumn)
Baekhwaju (winter)
Cheongmyeongju (winter)
Yunjudang's Clear Liquor Brewing Tips

CHAPTER 8 God's Drops, Soju

Soju distillation principle
Distillation
Using a small hook
Using a still
Basic soju
Sweet potato soju
glutinous rice soju
Pickled liquor
Lee Kang-joo
Yuja pine needle chrysanthemum wine

CHAPTER 9 APPENDIX

How to lower the alcohol content of alcohol
Increase the sweetness of strong-acid liquor
Blended Mixed Drink Recipe
Making Infused Herb Makgeolli
Making Sparkling Makgeolli
Making makgeolli from sake lees
Frequently Asked Questions and Answers

Traditional liquor that is close by but new, and more interesting the more you know about it!
We explain everything from the basics of fermentation to the fundamentals of brewing alcohol.

This book covers everything from the basic concepts of traditional liquor to the classification of makgeolli, clear liquor, and soju, as well as the fundamentals of fermentation that you must know before making alcohol.
The author systematically explains the various basic knowledge needed to brew traditional liquor, including what alcoholic fermentation is, the difference between danyangju and yiyangju, and what changes occur when rice, water, and nuruk come together, along with his long-standing brewing know-how.
We also introduced in an easy-to-understand way how to make nuruk, the most important ingredient in the fermentation of traditional Korean liquor.
The entire process, from kneading the yeast dough to fermentation and storage, is covered with friendly process photos and detailed explanations.
Experience the charm of making and mastering the fragrant traditional nuruk loved by our ancestors, such as whole wheat nuruk, ihwagok, and baeksu hwandonggok.
In the basic makgeolli chapter, you can see the entire process, from washing rice to cooking cooked rice, making mash, fermenting, filtering, and maturing, with full-color photos and helpful explanations.
With this book, anyone who loves traditional liquor can make makgeolli with their own hands.

Incorporating seasonal ingredients into a refined atmosphere
Taste and style, our liquor enjoyed with all five senses

In the exciting spring, try making strawberry makgeolli, mugwort makgeolli, and acacia makgeolli, and in the cool summer, try making lotus leaf makgeolli, corn makgeolli, omija makgeolli, and melon makgeolli.
In the bountiful autumn, we make makgeolli made with chestnuts, pumpkins, and deodeok, and in the long winter with its long nights, we make makgeolli made with yuzu, tangerines, and pomegranates.
If you've mastered the basic makgeolli brewing method, learn the four base and addition brewing methods to brew fragrant, clear liquor.
You can make and experience the taste and aroma of traditional liquors that our ancestors enjoyed with pleasure, such as Magnolia liquor in spring, Gwaha liquor in summer, Ojongjubangmun in fall, and Baekhwa liquor and Cheongmyeong liquor in winter.
In addition, we will introduce how to make Korean liqueur, traditional soju.
If you follow the various traditional liquor recipes in the book step by step, you will soon find yourself completely captivated by the charm of fermentation and maturation that a glass of well-fermented, bubble-like liquor brings.
In between, we share Yunjudang's recommendations for traditional liquors, ways to enjoy our liquors even more deliciously, and various tips to help you resolve any issues that arise during the brewing process.
With this book, you can rediscover and experience the charm of K-traditional liquor, which has been loved by our ancestors for a long time and is recently receiving renewed attention worldwide.