Gamju
| Type | Rice wine |
|---|---|
| Country of origin | Korea |
| Alcohol by volume | 2‒3% |
| Ingredients | Rice, glutinous rice, nuruk |
| Korean name | |
| Hangul | 감주 |
|---|---|
| Hanja | 甘酒 |
| Revised Romanization | gamju |
| McCune–Reischauer | kamju |
| IPA | [kam.dʑu] |
| Hangul | 단술 |
| Hanja | n/a |
| Revised Romanization | dansul |
| McCune–Reischauer | tansul |
| IPA | [tan.sul] |
Gamju (감주; 甘酒) or dansul (단술), translated as sweet wine, is a milky (or cloudy) 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.
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). It is left to ferment for several hours at 60 °C (140 °F), and sieved before served.
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Wikipedia