Kanghaju

Kanghaju is a Korean traditional raw rice wine from Jeolla-do, South Korea. It has been passed down in Boseong since the 1830s. A lot of ginger is used making kanghaju. Kanghaju has to have been matured for 15 days.

Ingredients

References

정보제공자 김정애, 전라남도 장흥군 장흥읍 건산리 백계화, 전라남도 보성군 회천면 율포리

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