Gwaha-ju
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Kanghaju is a Korean traditional raw rice wine from Jeolla-do, South Korea. It has been passed down in Boseong since the 1830s. A lot of ginger is used making kanghaju. Kanghaju has to have been matured for 15 days.
Ingredients
- glutinous rice 36 kg
- yeast 8 kg
- water 16 l
- conventional soju 45 kg
- ginger, cinnamon, a Chinese matrimony vine, longan, angelica koreana root, jujube each 1.2 kg
References
- 광주광역시 북구, 향토음식박물관 건립 방안 연구,
- 2003 영광군농업기술센터,
- 향토음식 맥잇기 영광의 맛
- http://koreanfood.rda.go.kr
정보제공자 김정애, 전라남도 장흥군 장흥읍 건산리 백계화, 전라남도 보성군 회천면 율포리