1/14
Pretty darn chuffed this actually worked.
이화곡 to 찹쌀 단양주 🤩
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Your end result looks very creamy and white. Is that the lighting or is it milk white? Mine always turns out off white to yellow'ish.
Milky white because I used 이화곡 (purely rice based nuruk), so no grains to alter the hue.
Okay, that makes sense. I like the color over the traditional. I noticed that a lot of commercially made Makgeolli are also white, wonder if they stopped using a wheat-based nuruk also.
They often don't use nuruk and opt for just using enzymes to ensure reproducible results at scale and adjust flavour with additives (e.g. non-saccharide sweetners).