Sul Hoon

Sul Hoon refers to a traditional Korean technique used in brewing alcoholic beverages, primarily makgeolli (Korean rice wine). It involves the use of nuruk, a fermentation starter cake, to saccharify and ferment the rice. Sul Hoon specifically describes the method of preparing the nuruk and subsequently using it in the brewing process. The quality and composition of the nuruk, and how it is utilized, significantly impact the final flavor and characteristics of the makgeolli. It encompasses various practices including the selection of ingredients for the nuruk (often wheat, rice, or barley), the molding and drying process, and the aging period before use. Furthermore, Sul Hoon encompasses the knowledge and skills passed down through generations of brewers concerning optimal fermentation temperatures, ingredient ratios, and aging techniques related to the nuruk and rice mixture. Understanding Sul Hoon is key to appreciating the nuances of traditional Korean brewing.