By Cinda Roth

Brewing soju, a Korean rice wine, saves money and enables you to adjust the alcohol and sugar content to your personal tastes. Brewing soju can be done in approximately three weeks at a cost (in 2010) of less than $1 a cup in Fresno, California. Costs may vary based on locale.

Brewing 1 cup of wine in 2010 in Fresno, California costs less than $1.

Step 1

Place 2 cups white rice in colander and rinse in cool water.

Step 2

Place in rice steamer and add cool water. Allow to soak for one hour.

Step 3

Steam in rice steamer for one hour then remove and cool for five minutes.

Step 4

Place steamed rice in sealable container and add 4 cups cold water, 8 tablespoons Nuruk enzyme, and yeast. Stir until enzyme and yeast is dissolved and seal container.

Step 5

Stir mixture twice a day for the first five days sealing container after each stirring. Allow container to sit undisturbed for the following two weeks or until the air lock stops fizzing.

Step 6

Put cheesecloth in colander and position colander over pot so liquid will filter through colander into pot. Pour mixture from container into colander.

Step 7

Pour two cups of water into colander over rice.

Step 8

Add 4 tablespoons of sugar to wine in pot and stir until dissolved.

Step 9

Pour and serve.