Dansul

Dansul (단술) or gamju (감주; 甘酒), translated as sweet wine, is a milky (or cloudy) rice wine made with rice, glutinous rice, and nuruk (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]

This article is about an alcoholic drink. For a non-alcoholic drink, see Sikhye.

Dansul

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]

Preparation

Steamed rice and/or glutinous rice is mixed with nuruk (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]

See also

• Jiuniang – Chinese equivalent of Dansul
• Amazake – Japanese equivalent of Dansul

References

1. "gamju" 감주. Doopedia (in Korean). Doosan Corporation. Retrieved 5 May 2017.
2. McKay, Marianne; Buglass, Alan J.; Lee, Chang Gook (2011). Buglass, Alan J. (ed.). Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects. Wiley. p. 212. ISBN 978-0-470-51202-9.
3. Heu, Mun-Hue; Moon, Huhn-Pal (2010). Sharma, S. D. (ed.). Rice: Origin, Antiquity and History. Boca Raton, FL: CRC Press. p. 150. ISBN 978-1-57808-680-1.
4. Lim, T. K. (2013). Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits. Dordrecht, The Netherlands: Springer. p. 307. ISBN 978-94-007-5652-6.
5. 박, 종인 (10 December 1998). "탁주 공급구역 제한 폐지". Kyunghyang Shinmun (in Korean). Retrieved 5 May 2017 – via Naver.