oryzae which is brownish in color and Aspergillus niger which is blackish. Out of these for making the Korean liquor the principal Nuruk used is the brownish variation. The determining factors for fermentation are humidity and favorable temperature which instigates better fungi culture formation on ,uruk. The traditional way of making Nuruk requires ground wheat to be mixed with water transferred to a mold and pressed to obtain the desired shape. Thereafter hung in the kitchen or a room and turned a few times, it then would take about 12–20 days to ferment the dough. To get the best result with a fresh scent and clear color sul, a well-cultured Nuruk is essential. Nuruk originating from different regions in Korea can be determined by their thickness and width; for instance, Nuruk from the mountainous region need to be wide and thin, Nuruk from plains needs to be thick and small, thus Nuruks can be found to have a variety of shapes such as flat disk shape, rectangular, globe-shaped, etc. The use of the apt shape of nuruk affects the germination of fungi and fermentation otherwise might result in low alcohol yield or compromise flavor which in turn results in a temperature increase inside the fermentation jar. Nuruk was used in Korea during The Three Kingdom period, records such as Goryeo Dogyeong by Xu Jing in 1123CE and Hallimbyeolgok from the Goryeo period show that Nuruk was used for making Sul and Korean traditional alcohol was brewed using a special type of Nuruk indication of a variety of Nuruk during that period respectively. A classic text about food in the mid-Joseon period, Gyugonsiuibang(1670) gives names and manufacturing details of traditional Nuruks and also concludes the same. Further, nuruk during the Joseon dynasty was classified into two categories. One is made out of a lump of grain power called Ddeok-nuruk and the other is made out of cereal grains called Heuchim-nuruk. This led to the production of distinct Sul. The use of Ddeok-nuruk gave a rich and complex flavor to the Sul as a variety of microorganisms like fungi, yeasts and lactic acid bacteria could grow thoroughly deep inside the lump. Compared to this when Heuchim-nuruk was used the Sul tasted simple and light since fungi grew only on the surface of the Nuruk. Since the start of using industrial commercial fermentation starters, the use of Nuruk had declined rapidly over the