Tangaek — Decoctions · Grains
餠子酒 Byeongjaju (병자주)
Byeongjaju is wine brewed from a starter cake made by kneading assorted medicinal powders into glutinous rice flour. The 餠 in its name refers to pressing that dough into cakes. The Grains section lists a run of such wines a line apiece.
Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1
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糯米粉合和諸藥爲麴釀之, 曰餠子酒.
Glutinous rice flour is blended with various medicinals to make a ferment cake, and liquor is brewed with it; this is called byeongjaju.
HomiclubThe graph byeong (餠, cake) entered the name because the ferment is kneaded into round cakes before it is cultured. The block-shaped nuruk used in Korean traditional brewing still takes this form.
Grains — more entries
This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub