찹쌀
Liquid brem is made from a fermented mash of black/ white glutinous rice (known as "Ketan") using a dry-starter called "Ragi tape". Glutinous rice is soaked and drained, steamed for 1 hour, and then cooled down. The cooled rice is then inoculated with "Ragi tape" and amylolysis begins. A honey-like rice syrup settles in the bottom of the malting vessel. Following 3 days of conversion from rice starch to sugar, a yeast culture is added and alcoholic fermentation begins. Alcoholic fermentation typically goes on for two weeks.