• Title/Summary/Keyword: Ju

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Analitical Study on the Manufacture Procedure of Rice-wine in Yang Ju Bang (양주방에 수록된 주조법에 관한 연구)

  • 이춘자;이강자;이성우
    • Journal of the East Asian Society of Dietary Life
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    • v.2 no.1
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    • pp.109-132
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    • 1992

  • "Yang Ju Bang" written in Korea is the amonymous old rice-wine book. Yang Ju Bang is supposed to be written in 19th century. The contents of "Yang Ju Bang consist of seventy one items on alcoholic beverages and one item abut "Jeup Jang'. Nonglutinous rice was the most commonly used ingredient, Of the 35 different ingredients that are used in the first step nonglutinous rice makes up 78%. When brewed rice wine, the use of distiller's grains in rice wine is abut 11%.

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