Manufacturing method of Raw Rice Wine using Cultivated Wild Ginseng

摘要

The present invention relates to a method of manufacturing takju using wild wild ginseng, which is called nonglutinous rice by immersing it in green tea water for 8 to 9 hours, pulverizing the soaked hot rice and adding it to water at 100 to 105°C and heating for 30 to 40 minutes The step of manufacturing porridge (step 1); Manufacturing yeast using wheat (step 2); After mixing 100 to 120 parts by weight of the yeast, 5 to 10 parts by weight of wild ginseng and 1,500 to 1,600 parts by weight of purified bioceramic stone to 100 parts by weight of the porridge, fermentation at 13 to 15°C for 24 to 26 hours to prepare a base liquor Step (step 3); Soaking glutinous rice in bellflower extract for 1 to 2 hours, putting the soaked glutinous rice in a steamer, and then steaming to prepare godubap (step 4); Mixing 80 to 90 parts by weight of the godubap with 100 parts by weight of the base liquor, placing it in a fermentation container, and performing primary fermentation at 13 to 15°C for 7 to 8 days (step 5); Secondary fermentation of the first fermented product at 7 to 12° C. for 7 to 8 days (step 6); And aging the secondary fermented product at 10 to 12° C. for 2 to 3 days (step 7). It is characterized by a technical feature that includes, and can consume the nutrients of wild ginseng, has a soft taste, good throat, and has an excellent hangover relief effect.