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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==
*glutinous rice 36 kg *yeast 8 kg *water 16 l *conventional soju 45 kg *ginger, cinnamon, a Chinese matrimony vine, longan, angelica koreana root, jujube each 1.2 kg
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Kanghaju」の詳細全文を読む
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