| 摘要 |
The present invention relates to a method for producing Korean traditional wine using a pear blossom yeast. More specifically, pear blossom yeast produced when pear blossoms sprout is agitated with a rice cake made of glutinous rice to be made into a thick fermented material. The fermented material is mixed with water at a predetermined ratio, and sugar or honey is added and diluted to produce Korean traditional wine in accordance with a user′s taste. Glutinous rice is soaked in water, so that only external moisture of the glutinous rice is removed. Yeast dumps are produced by processing and kneading the glutinous rice into a glutinous rice powder. Dry straw or pine needles are spread in a straw basket, pot, or paper box, and the yeast lumps are arranged. Straw or pine needles are covered over the arranged yeast lumps, and a cloth is covered thereon, so that yeast is fermented to be produced into pear blossom yeast. Consumers can experience Korean traditional wine using pear blossom yeast also at homes. |
