Takju and yakju

Korean traditional rice wines yakju and takju are generally brewed with nuruk, made from rice and/or flour, yeasts, and medicinal plants. This traditional alcoholic beverage can largely be classified by production stage into takju and soju. The most basic form is takju, fermented and cloudy. When the solid particles settle out it becomes yakju, which distilled becomes soju, the final product.

The raw material rice is prepared by washing and soaking for 1–3 h, followed by steaming and cooling down of the steamed rice to room temperature. After cooling, the rice is thoroughly mixed with nuruk and yeast, and water is added for the parallel processes of saccharification and alcohol fermentation.

Fermentation produces a harmonious blend of tastes and colors due to the sugars, amino acids, organic acids, and volatile flavor compounds produced by this process.

The word ‘Tak’ means ‘Cloudy’, any fermented alcohol with sediment is called ‘Takju’. The word ‘Makgeolli’ means ‘Freshly filtered’, and makgeolli is a form of Takju. Takju is similar to grape wine, except that it is made from rice. The consumption of wine containing phenolic compounds has been previously reported by many researchers to increase the antioxidant content and status of human blood plasma.

The wine is characterized by flavors of bitterness, sourness, sweetness, saltiness and umami (a savory taste).

‘Yakju’ or ‘Cheongju’ is the golden clear liquor that separates from the sediment layer during fermentation or filtration. Yakju or Cheongju can be produced from a variety of grains or fermentation starters, the defining characteristic being its clarity and fragrance.
Takju and yakju