{{Short description|Korean rice wine}} {{Italic title}} {{About|an alcoholic drink|a non-alcoholic drink|Sikhye}} {{Infobox beverage | name = ''Dansul'' | image = <!-- image needed --> | caption = | type = Rice wine | abv = 2‒3% | proof = | manufacturer = | distributor = | origin = Korea | introduced = | discontinued = | colour = | flavour = | ingredients = Rice, glutinous rice, ''nuruk'' | variants = | related = | website = | region = East Asia | module = {{Infobox Korean name/auto | child = yes | hangul = 단술 | ipa = {{ipa|tan.sul}} | lk = sweet wine | hangul1 = 감주 | hanja1 = 甘酒 | ipa1 = {{ipa|kam.dʑu}} }} }}
'''''Dansul''''' ({{Korean/auto|hangul=단술|lit=sweet wine|ko_ipa=tan.sul}}) or '''''gamju''''' ({{Korean/auto|hangul=감주|labels=no|ko_ipa=kam.dʑu}}) is a milky (or cloudy) Korean rice wine made with rice, glutinous rice, and ''nuruk'' (fermentation starter).<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000717023|title=gamju|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:감주|access-date=5 May 2017}}</ref><ref name="McKay">{{Cite book|url=https://books.google.com/books?id=gNc34oNpg0AC&pg=PT65|title=Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects|last1=McKay|first1=Marianne|last2=Buglass|first2=Alan J.|last3=Lee|first3=Chang Gook|publisher=Wiley|year=2011|isbn=978-0-470-51202-9|editor-last=Buglass|editor-first=Alan J.|pages=212}}</ref><ref name="Heu">{{Cite book|url=https://books.google.com/books?id=hTvNBQAAQBAJ&pg=PA150|title=Rice: Origin, Antiquity and History|last1=Heu|first1=Mun-Hue|last2=Moon|first2=Huhn-Pal|publisher=CRC Press|year=2010|isbn=978-1-57808-680-1|editor-last=Sharma|editor-first=S. D.|location=Boca Raton, FL|pages=150}}</ref><ref name="Lim">{{Cite book|url=https://books.google.com/books?id=_ZZEAAAAQBAJ&pg=PA307|title=Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits|last=Lim|first=T. K.|publisher=Springer|year=2013|isbn=978-94-007-5652-6|location=Dordrecht, The Netherlands|pages=307}}</ref> Due to the incomplete fermentation of the rice, the wine has relatively low alcohol content (2‒3% ABV) and sweet and slightly tangy notes.<ref name="Bak">{{Cite news|url=http://newslibrary.naver.com/viewer/index.nhn?articleId=1998121000329108007|title=탁주 공급구역 제한 폐지|last=박|first=종인|date=10 December 1998|work=Kyunghyang Shinmun|access-date=5 May 2017|language=ko|via=Naver}}</ref>
== Preparation == Steamed rice and/or glutinous rice is mixed with ''nuruk'' (fermentation starter), lightly pounded, and heated in water until the temperature reaches {{Convert|60|C}}.<ref name="Doo" /> It is left to ferment for several hours at {{Convert|60|C}}, and sieved before served.<ref name="Doo" />
== See also == *''Jiuniang'' – Chinese equivalent of ''Dansul'' *''Amazake'' – Japanese equivalent of ''Dansul''
== References == {{Reflist|30em}}
{{Rice drinks}}
Category:Korean alcoholic beverages Category:Rice wine
{{Korea-cuisine-stub}}