There are three umbrellas that these rice brews fall under: takju, yakju, and soju. (Yes, “ju” means “alcohol.”) All three come from basically the same brewing process: Rice is fermented with a wheat cake called nuruk, a fermentation starter that contains yeasts and molds, and lends traditional brews their characteristic funk (think natural wines).
K-Food in U.S.
Seoulful Bites: Your Guide to Korean Food Across America!
