I. Preparing Materials

First of all, grind fresh wheat and mix it up with water. Cover it with a piece of cloth, put it into the mould and tread upon it so it takes a firm shape. Preserve the shaped fermented malt where there is enough moisture, at about 25 Celsius degree, paying attention that the temperature does not go up over 45 Celsius degree. After about 10 days, the temperature will begin to fall slowly.

Preserve it for about seven days at about 30 Celsius degree, and then for 14 days in a dry place. After two more months of preservation, fermented malt will be good and ready enough to be made into Leegangju.

II. First Brewing

Cook white polished rice and wait for it to cool down. After it cools down completely, mix it with fermented malt and brew alcohol.

III. Distilling Alcohol

After the II ripens for a week, distill it in a traditional way. Put it into a cauldron and change the coolant while stoking fire. The distilled Soju contains high percentage of alcohol. As time passes by, the percentage decreases.

IV. Leaching and Ripening

Into the traditional Soju that became about 35%, mix in the pears, ginger, curcuma tuber and cinnamon, and brew it for more than three months. Finally, add honey and let it ripen.

Make crude liquor by mixing 5.3 kg of polished rice, 2 kg of fermented malt and 8L of water in a clean jar.

After three days, mix the crude water with 10.6 kg of barley corn, 1.5 kg of fermented malt and 16L of water. Wait for four days, during which the liquor ripens and becomes 15 % alcohol.

Make Soju out of the ripened liquor by putting 18 L of it into a cauldron and changing water four times. It becomes 35% Soju.

Mix five pears, 20g of ginger, 7.5 g of curcuma tuber, 3.75 g of cinnamon with 18L of Soju and add honey. It becomes Leegangju.

Because of its high percentage of alcohol, it is alright to preserve it for a long time. In fact, the taste and flavor even get better as the time passes by.