Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Review on Sools, Korean Traditional Rice Liquors of Ancient Literatures Published in 1400~1600s: Focusing on Single-Brewed Rice Liquors, Danyangju

1400년대~1600년대 고문헌에 기록된 술의 고찰 - 순곡주류 중 단양주를 중심으로 -

  • Won, Sun-Im (Department of Human Nutrition and Food Science, Chungwoon University)
  • 원선임 (청운대학교 식품영양학과)
  • Received : 2013.04.15
  • Accepted : 2013.04.26
  • Published : 2013.04.29
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Abstract

The purpose of this study was to investigate the characteristics and brewing methods of Danyangju, which is one of the traditional single brewed rice liquors using Korean ancient literatures publishes from the 1400's to 1600's. Total 32 Danyangju products and 55 brewing methods were found by reviewing the ancient literatures. Danyangju products could be classified into four groups depending on type of grain used: 1) 13 Danyangju products with non-glutinous rice, 2) 14 products with waxy rice, 3) 4 products with mixture of waxy and nonwaxy rice, and 4) 2 products with barley. In this paper, not only ingredients, formula and utensils needed for preparation of Danyangju, but also brewing characteristics and terminology were reviewed. The findings on Danyangju in this study would be useful to improve the brewing methods and quality of Korean traditional liquors.

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