According to my Korean wife, dong means floating in Korean, not sh*t. [However, there is a word pronounced similar to dong that does mean sh*t.] I tried to make some dong dong ju recently, and the main difference between that and a normal batch of makkoli is that I used less water in the fermenter, in order to increase the alv%, and then when I was finished I didn't add any water either. As the batch finished fermenting, there was a relatively clear layer of yellow-ish liquid on top of the rice bed, and I ladled this off and called it dong dong ju. It looks like DDJ that I have seen in pictures, it tasted pretty good, and the alv% was... lethal. I don't know for sure if this is DDJ, but I think it is. We had some DDJ in Annandale, VA yesterday that was very good, and the waitress told my wife that it had been diluted with apple juice and "something else." My wife has vowed to replicate that exact taste and thinks she can do so with crushing a Fuji apple, adding a sweetener, and then diluting down to the 6-7% alv range.