Andong soju

Andong soju is a traditional type of distilled soju produced in Andong, North Gyeongsang Province, South Korea. Andong soju is an alcoholic drink. Eumsik dimibang (a 17th-century cookbook written by Jang Gye-hyang) states that 18 litres (4.0 imp gal; 4.8 US gal) of steamed rice mixed with 9 litres (2.0 imp gal; 2.4 US gal) of nuruk (dried fermentation starter) and 36 litres (7.9 imp gal; 9.5 US gal) of water have to be fermented for 7 days, after which the rice wine is mixed with 2⁄3 parts water and distilled. Today, the rice wine for distilled soju is usually fermented for about 15 days. The process of making the fermentation starter (nuruk) for Andong soju consists of washing and drying wheat, which is then crushed and mixed with water. After, it is filtered, fermented, mixed with hard-boiled rice, and placed in a jug with water for about 15 days. The aged liquor is then boiled in a sot (cauldron). A soju gori (two-storied distilling appliance with a pipe), and a cooling device are placed on the sot, and flour dough is used to make an air-tight seal. It is spread on the gap between the soju gori and the cooling device so that no steam escapes.

Source: Wikipedia