Milky, lightly fizzy, sweet-sour Korean rice wine; Korea's oldest alcoholic drink.
History
Koreans have made rice wine since the Three Kingdoms period, about 2,000 years ago. Makgeolli was a farmer's drink served in bowls during planting. It was nearly forgotten in the 1960s because of rice shortages but returned in the 2010s.
Why it exists
It is cloudy, slightly sweet and fizzy, with live yeast and probiotics.
Ingredients
- Rice
- Water
- Nuruk (fermentation starter)
How it's made
- Rice is steamed and cooled
- Mixed with nuruk and water
- Fermented in a jar for 7-10 days
- Filtered through cloth
- Served unfiltered at 6-8%, fresh
how to enjoy it
Serve & enjoy
In a bowl, with savoury pancakes (pajeon) on rainy days.
For readers of legal drinking age. Please drink responsibly.
Ratings & notes
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