KOREAN NAME: 생 유산균
REVIEW: Saeng Yoosangyoon is a no-frills makgeolli but I don’t mean this as a criticism. The slight carbonation, dry flavor, and faintly bitter aftertaste successfully pull off the less-is-more aesthetic which indicates that Jeju Makgeolli Brewery has really spent some time fine tuning Yoosangyoon. If you’re not a fan of dry makgeollis, it’s true – this one might not be for you. But for the rest of you sick of the sickly-sweet, aspartame-choked makgeollis, Yoosangyoon will be a welcome change. (I should note, however, that I was disappointed to find aspartame in the ingredients. That being said, the brewery has done a nice job downplaying that flavor.)
Body: Medium thick. Very white in color.
Smell: Is that hallabong? I must be imagining things about this Jeju makgeolli; the island’s most famous citrus fruit is not found in the ingredients (nor in the taste, for that matter) but I still feel like there’s just a hint of hallabong there.
BREWERY: Jeju Makgeolli (제주 막걸리)
ORIGIN: Jeju Island, Jeju (제주도, 제주시)
PURCHASED: Jeju Island, Jeju (제주도, 제주시)
AVAILABILITY: If you’d like to try it, I’m afraid you’ll have to make your way to Jeju: with a shelf life of ten days, it’s unlikely you’ll find this bottle on the mainland.
ALCOHOL CONTENT: 6%
INGREDIENTS: imported rice (100%), aspartame (.0094%), citrate (.0094%), lactate (.0023%)
VOLUME: 750 ml
(An unpasteurized makgeolli usually has a 30-day shelf life but this bottle explicitly states 10 days.)