Sweet Rice
Mated Barley
Water
you will taste the earthy, a little sweet, and nutty flavor and know it is worthwhile.
Koreans have been using this rice syrup for thousands of years as a sweetener, long before refined white sugar became available. We use it for making side dishes and Korean desserts, or even just for dipping rice cake into as a snack. In the old days rice was precious, so if you could afford to make it, it meant that you were wealthy or noble. One spoonful a day was known to be good for your health and digestion. It makes sense because it’s made by activating the enzyme amylase through fermentation.