dansul
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Dansul () or gamju () is a milky (or cloudy) Korean rice wine made with rice, glutinous rice, and nuruk (fermentation starter). Due to the incomplete fermentation of the rice, the wine has relatively low alcohol content (2‒3% ABV) and sweet and slightly tangy notes.
In the Vinony graph
Vinony's link graph records 721 inbound references to dansul, and connects out to Korean, East Asia and International Standard Book Number.
It sits within the topics Korean alcoholic beverages and Rice wine.
Vinony links it to 6 Wikipedia language editions.
Wikidata facts
- Subclass of
- rice wine
Show 2 more facts
- Revised Romanization
- gamju also dansul
- McCune–Reischauer romanization
- kamju also tansul
Sources (1)
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Encyclopedic overview
3 sectionsContents
- Preparation
- See also
- References
Dansul () or gamju () is a milky (or cloudy) Korean rice wine made with rice, glutinous rice, and nuruk (fermentation starter). Due to the incomplete fermentation of the rice, the wine has relatively low alcohol content (2‒3% ABV) and sweet and slightly tangy notes.
== Preparation == Steamed rice and/or glutinous rice is mixed with nuruk (fermentation starter), lightly pounded, and heated in water until the temperature reaches . It is left to ferment for several hours at , and sieved before served.
Excerpted from Wikipedia’s “dansul” article, available under the CC BY-SA 4.0 licence.