Rice Wine and Barley Malt Flour

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This topic contains 5 replies, has 4 voices, and was last updated by  EvilGrin 1 month, 1 week ago.

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    Hello People,

    Has anybody out there made rice wine with Barley Malt Flour? I make mine with sweet rice, rice, nuruk, water and sugar, but I would like to mix it up. Any suggestions or advice?

    Oh, and I am happy to share my recipe with anybody out there.





    I don’t have an answer to your question, but since you have experience I was wondering if you know if there is any difference between Korean nuruk and enzyme amylase that is commonly available in Brew stores. Of course I am interested in your recipe too! Where do you get your nuruk? When I visited Jeju I tried orange rice wine and I think cactus flower rice wine. Not overly exciting but different.



    Probably different but that does not mean you cannot accomplish the same thing using something different that is also designed for brewing. Korean nuruk is a wheat cake that has been wetted, pressed, allowed to develop a culture of Aspergillus, Rhizopus, and yeasts then dried. You could make it yourself. Details of how to nuruk is on this page:


    I posted a link of where to buy nuruk online. It is in Maangchi’s blog with the recipe on how to make Korean rice liquor – makgeolli.

    Maangchi, we need a recipe for soju.



    Nuruk and Koji are basically interchangeable for making sake. There are no less than 3 commonly used varieties of Koji, white, black and yellow.




    I do not think nuruk can replace koji in the making of sake. That does not mean it will not produce something desirable — it just won’t be sake.

    Sake is a highly managed, multi-stage ferment process that requires constant attention around the clock. Koji is added to the brew every few hours. Nuruk is tossed in makgeolli at the beginning and left to ferment in a single stage ferment over several days. Koji cannot be used to make makgeolli. Sake breweries have a cedar lined room maintained at a constant temp and humidity to grow the koji they need as they need it.

    Makgeolli is a single-stage ferment because nuruk is a very complex collection of bacteria, mold and yeasts. All effect the flavor, aroma and sweetness of the final product. Enzymes are breaking down the starches into sugar at the same time yeast is changing the sugar into CO2 and alcohol. This is done is separate ferments with beer and sake.

    A I said in another post – nuruk is literally the same as dehydrated sourdough bread starter.



    Correct, i should have said rice wine instead of sake. Either can be used to break down the starch into sugar. Many people just use yeast balls which contain both the “enzymes” and the yeast also.

    Im curious which one is used to make Korean Cheongui.

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