Making Traditional Korean Spirits With Red Hook's Tokki Soju - Photo Gallery

Hill gets the rice whole grain from the farmer and mills it himself<br>

Grist-milled rice<br>

The mashing process brings a rice and water slurry to an optimal conversion temperature<br>

The mashing process brings a rice and water slurry to an optimal conversion temperature<br>

Hill uses a a stream injector to introduce heat to the mash<br>

After a protein rest, Hill does a gravity reading through a brix refractometer, which shows him how successful the cook was<br>

Changing the Still format to a Pot style set up, which bypasses the column and goes straight to the condenser<br>

Running the still for the distillation process<br>

Taking the adjusted proof of the soju distillate using temperature and hydrometers to get an accurate reading<br>

Tasting for quality control<br>