Making Traditional Korean Spirits With Red Hook's Tokki Soju
14 photos
Hill gets the rice whole grain from the farmer and mills it himself<br>
Clay Williams/GothamistGrist-milled rice<br>
Clay Williams/GothamistThe mashing process brings a rice and water slurry to an optimal conversion temperature<br>
Clay Williams/GothamistThe mashing process brings a rice and water slurry to an optimal conversion temperature<br>
Clay Williams/GothamistHill uses a a stream injector to introduce heat to the mash<br>
Clay Williams/GothamistAfter a protein rest, Hill does a gravity reading through a brix refractometer, which shows him how successful the cook was<br>
Clay Williams/GothamistChanging the Still format to a Pot style set up, which bypasses the column and goes straight to the condenser<br>
Clay Williams/GothamistRunning the still for the distillation process<br>
Clay Williams/GothamistTaking the adjusted proof of the soju distillate using temperature and hydrometers to get an accurate reading<br>
Clay Williams/GothamistTasting for quality control<br>
Clay Williams/Gothamist