Makgeolli / Photo Credit: www.cntraveler.com

Makgeolli is a fermented alcoholic beverage made from rice or wheat, and is also known as Korean rice wine. As a naturally fermented drink, it is high in nutritional content and can be seen as both an alcoholic drink and a health food. Recently, Makgeolli has evolved into a premium alcoholic drink, with high quality ingredients and advanced technology being used in its production.

Foods that are compatible with Makgeolli include beans, dubu(tofu), seafood, vegetables, fruits, and others that are high in protein and vitamins. Enjoying foods containing various ‘Jang’ such as ganjang (Soy Sauce) and doenjang (Soybean Paste), Korean fermented pastes and sauces, with Makgeolli can have multiple benefits in nutrition and taste, while experiencing the values of Korean fermentation.

Makgeolli is made by:
(1) Steaming a mixture of glutinous rice, non-glutinous rice, barley, and flour;
(2) Drying it to make hard-boiled rice;
(3) Adding yeast and water to the mixture;
(4) Fermenting at a stable temperature