| Type | Rice wine |
|---|---|
| Country of origin | Korea |
| Region of origin | East Asia |
| Alcohol by volume | 2‒3% |
| Ingredients | Rice,glutinous rice,nuruk |
| Korean name | |
| Hangul | 단술 |
|---|---|
| Revised Romanization | dansul |
| McCune–Reischauer | tansul |
| IPA | [tan.sul] |
| Hangul | 감주 |
| Hanja | 甘酒 |
| Revised Romanization | gamju |
| McCune–Reischauer | kamju |
| IPA | [kam.dʑu] |
Dansul (Korean: 단술;lit. sweet wine) orgamju (감주;甘酒) is a milky (or cloudy) Koreanrice wine made withrice,glutinous rice, andnuruk (fermentation starter).[1][2][3][4] Due to the incomplete fermentation of the rice, the wine has relatively low alcohol content (2‒3%ABV) and sweet and slightly tangy notes.[5]
Steamedrice and/orglutinous rice is mixed withnuruk (fermentation starter), lightly pounded, and heated in water until the temperature reaches 60 °C (140 °F).[1] It is left to ferment for several hours at 60 °C (140 °F), and sieved before served.[1]
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