In addition, broomcorn millet, foxtail millet and great millet are used for the fermentations. The lower or diluted concentration of yakju is known as takju. During yakju preparation, steamed rice is cooled and then mixed with nuruk and fermented.
Nuruk, cake made of malted and partially fermented grain, is the starter for yakju and takju. Presently, the substrate for nuruk is wheat but historically it was rice. The fermentation process is repeated by addition of rice and water to give 1st brewed liquor, 2nd brewed liquor, 3rd brewed liquor even up to a 12th brewed liquor. The liquid pressed from the fermenting mass is filtered under pressure, and is aged and bottled.
Yakju and takju are ancient beverages popular among the common people. Yakju originally was consumed by upper classes and takju, by peasants; now both are consumed by farmers and other low-income groups.
Korean yakju and takju
