Description
Sikhye is a lightly fermented Korean rice drink produced by fermenting steamed rice with malt powder at 30–35 °C for 12–24 h.
Technical
During fermentation, malt enzymes hydrolyze starches into sugars, which are then converted by Saccharomyces cerevisiae into ethanol and by Lactobacillus spp. into lactic acid. The resulting sweet‑sour profile and low alcohol content are achieved when temperature, pH, and time are tightly controlled.
Science
Primary Reaction
starch hydrolysis → sugar fermentation → ethanol + lactic acid
Sensory Profile
Aroma ()
sweetmaltricelightly fermentedhoney-like
Origin & History
Civilization
Korean people
Era
Goryeo period (10th–14th c.)
Region